Black Angus Steak Sandwich Recipe

Bring steak to room temperature

Remove the Black Angus steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps it cook evenly.

Season

Season both sides of the steak evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning gently into the meat.

Sear and cook

Heat a cast-iron skillet or heavy frying pan over high heat until very hot (about 3–5 minutes). Add 1 tbsp olive oil and swirl to coat. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium and continue cooking 2–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on steak thickness. Use an instant-read thermometer for accuracy.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into strips about 1/4-inch thick. Reserve juices on the board to drizzle on sandwiches.

While the steak rests, heat a large skillet over medium heat. Add 1 tbsp butter and 1 tbsp olive oil. When butter melts, add the thinly sliced onion and red bell pepper. Sprinkle 1/2 tsp fine sea salt, 1/4 tsp black pepper, and 1/4 tsp sugar over the vegetables. Cook, stirring occasionally, for 12–16 minutes until softened and caramelized at the edges. Adjust heat down if vegetables brown too quickly. Taste and adjust seasoning.

While onions cook, combine 3 tbsp softened unsalted butter, 1 minced garlic clove, 1 tbsp chopped parsley, 1/2 tsp chopped thyme, 1/2 tsp lemon zest, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper in a small bowl. Mix until smooth and combined. Keep at room temperature so it spreads easily.

Split the rolls lengthwise and lightly toast cut sides in a skillet or under a broiler until golden (about 1–2 minutes) to prevent sogginess. Spread approximately 1 tsp mayonnaise and 1/2 tsp Dijon mustard on the bottom half of each roll. Spread 3/4 tsp garlic-herb butter on the top half of each roll.

Layer the sandwich: place a handful (~1/2 cup) of arugula or mixed greens on the bottom half, top with a slice of provolone or cheddar, then divide the sliced steak evenly among the rolls (about 4 oz steak per sandwich if using 1 lb total). Spoon the caramelized onions and peppers evenly over the steak and add pickled jalapeños if using. Drizzle a little of the reserved steak juices over the meat for extra flavor.

Close sandwiches, press gently, and return to the skillet (or panini press) for 1–2 minutes over medium-low heat, top-side down, to warm cheese and meld flavors. Alternatively, place briefly under broiler for 30–60 seconds, watching closely.

Cut sandwiches in half and serve hot.