Steak Filet Sandwich Recipe

Trim, season and marinate steak

Pat the filet dry with paper towels. Combine 2 tbs olive oil, soy sauce, Worcestershire, minced garlic, 1 tsp kosher salt and 1 tsp black pepper in a shallow dish. Add the filet and turn to coat. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Bring to room temp & preheat pan

About 20 minutes before cooking, remove the steak from the fridge if chilled. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes).

Sear and cook steak

Add 1 tbs olive oil to the hot pan and swirl. Place the filet in the pan and sear undisturbed 2–3 minutes per side until a brown crust forms. For a 1-inch thick filet, finish cooking 2–4 minutes per side for medium-rare (internal temp 130°F/54°C). Adjust time for thickness and preferred doneness.

Rest and slice

Transfer the steak to a cutting board and loosely tent with foil. Rest 5–10 minutes to let juices redistribute. Slice the steak thinly against the grain into pieces sized to fit the rolls.

While the steak rests, heat a medium skillet over medium heat. Add 1 tbs butter and 1 tsp olive oil. When butter is melted and foamy, add the sliced onion and bell pepper. Season with 1 tsp salt and 1 tsp black pepper. Sauté, stirring occasionally, until the onion is soft and caramelized and peppers are tender, about 8–12 minutes. Reduce heat if they brown too quickly.

In a small bowl combine 1 tbs mayonnaise, 1 tsp prepared horseradish, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and taste; adjust horseradish for more heat. Refrigerate until assembly.

Heat a griddle or clean skillet over medium. Spread the cut sides of the ciabatta rolls with the softened butter and toast cut-side down until golden, 1–2 minutes.

Place a slice of provolone or cheddar on the bottom half of each toasted roll (if using). Top with a layer of sliced steak, dividing evenly among the rolls.

Spoon the sautéed onions and peppers over the steak. Add a small handful of arugula if using.

Spread horseradish aioli on the top halves of the rolls and close the sandwiches. Serve immediately while warm.