Steak Sandwich Recipe

Optional marinade

If time allows, combine 1 tbs soy sauce, 1 tsp Worcestershire sauce and 1 tbs olive oil in a shallow dish. Add the steak and turn to coat. Cover and refrigerate 30 minutes to 2 hours, then bring steak to room temperature 20 minutes before cooking.

Pat steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub in 1 tbs olive oil and 2 minced garlic cloves.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add the steak and sear undisturbed 3–4 minutes until a brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness).

During the last minute of cooking, add 1 tbs unsalted butter to the pan and tilt the pan, spooning melted butter over the steak (basting). Remove steak to a cutting board and rest 5–10 minutes to retain juices.

While steak rests, melt 1 tbs unsalted butter in the same skillet over medium heat. Add thinly sliced 1 medium onion and sauté, stirring occasionally, 6–8 minutes until softened and beginning to caramelize. If using 0.5 cup sliced bell pepper, add it with the onion and cook until tender.

Season vegetables with a pinch of salt and a few grinds of black pepper. Add any pan drippings from the steak for extra flavor; scrape up brown bits with a spatula.

In a small bowl, mix 0.25 cup mayonnaise, 1 tsp Dijon mustard, 0.5 tsp lemon juice and 1 tbs chopped fresh parsley. Taste and adjust salt/pepper as desired.

Slice the rested steak thinly across the grain into bite-size strips.

Slice the hoagie rolls or baguette pieces lengthwise, leaving a hinge if desired. Spread the mayonnaise-Dijon sauce evenly on both cut surfaces.

Place a layer of arugula or lettuce (1 cup total, divided) on the bottom half of each roll.

Pile sliced steak evenly onto the rolls. Top the steak with the sautéed onions and bell peppers.

Top each with a slice of provolone or cheddar. If you want the cheese melted, place assembled open sandwiches under a broiler for 1–2 minutes or return to the hot skillet covered for 30–60 seconds until cheese melts.

Close the sandwiches, press gently, slice in half if desired and serve warm.