Prime Steak Sandwich Recipe

Marinate the steak

Pat the steak dry with paper towels. In a small bowl combine 2 tbs olive oil, soy sauce, Worcestershire, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Rub the marinade over both sides of the steak and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook the steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot — about 3–5 minutes. Add a thin film of oil if pan is dry. Sear the steak 2–3 minutes per side without moving to develop a brown crust for medium-rare (internal temp 125–130°F / 51–54°C). If your steak is thicker, reduce heat to medium-high after searing and cook an additional 2–4 minutes, checking temperature. Remove steak to a cutting board and let rest 7–10 minutes before slicing thinly across the grain into 1/8–1/4-inch slices.

Caramelize the onions

While the steak rests, thinly slice the yellow onion. Heat 1 tsp olive oil and 1 tbs butter in a medium skillet over medium heat. Add the onions, a pinch of salt and the optional 1 tsp brown sugar. Cook, stirring occasionally, 12–18 minutes until softened and deep golden; reduce heat if they begin to burn. Stir in 1 tsp balsamic vinegar at the end if using, cook 30 seconds more, then remove from heat.

Prepare the sauce

In a small bowl mix 3 tbs garlic aioli (or mayonnaise) with 1 tsp Dijon mustard. Taste and adjust with a pinch of pepper or a squeeze of lemon if desired.

Toast the rolls

Split the ciabatta rolls and spread a thin layer of the remaining 1 tbs butter on cut sides. In a skillet or under a broiler, toast the rolls cut-side down until golden and crisp, about 1–2 minutes in a skillet or 1–3 minutes under the broiler. Remove and spread the prepared aioli-mustard mixture on both cut sides.

Melt the cheese

Lay sliced steak evenly on the bottom halves of the rolls. Top the steak with provolone or Swiss slices (2 per sandwich). Place the assembled bottoms under a broiler or cover the skillet with a lid until the cheese melts, about 1–2 minutes under high heat—watch closely to avoid burning.

Finish and serve

Top the melted-cheese steak with a generous spoonful of caramelized onions and a handful (about 1/2 cup per sandwich) of arugula or baby spinach. Sprinkle the greens with 1/4 tsp coarse sea salt and 1/2 tsp lemon juice if using. Place the top roll, press gently, slice in half if desired, and serve immediately.

Leftover steak slices can be warmed briefly in a skillet. Serve sandwiches hot. Recommend pairing with fries, chips or a simple salad.