Steak Sandwich Recipe

Marinate steak

Pat steak dry with paper towels. In a small bowl combine 1 tablespoon olive oil, soy sauce, Worcestershire, minced garlic, 1/2 tsp kosher salt and 1 tsp black pepper. Rub the mixture over both sides of the steak. Let rest at room temperature for 15 minutes or refrigerate up to 2 hours; if refrigerating, bring back to room temperature 30 minutes before cooking.

Cook steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a light drizzle of oil if pan is dry. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 5–6 minutes per side for medium. Do not move the steak while searing to get a good crust.

Rest & 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.

While the steak rests, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until softened and caramelized, about 10–12 minutes. If they brown too quickly, reduce heat to medium-low. Remove from heat and keep warm.

Preheat broiler or toaster oven. Split the rolls and spread the cut sides with the softened butter. Place rolls buttered-side-up on a baking sheet and broil 1–2 minutes until golden (watch closely).

On the bottom halves, layer sliced steak evenly, then top with caramelized onions and peppers. Place a slice of provolone over the filling on each sandwich.

Return assembled open-faced sandwiches to the oven and broil 1–2 minutes until cheese is melted and bubbly. Remove from oven.

While bread is toasting, whisk together 1/2 cup mayonnaise, 1 tsp Dijon, 1/2 tsp lemon juice, 1/4 tsp hot sauce and 1/8 tsp salt until smooth. Spread about 1 tablespoon of sauce on the top halves of the rolls before closing sandwiches.

Place the top roll halves on each sandwich, press gently, and sprinkle chopped parsley over the filling. Serve immediately while hot.