Steak Sandwich Recipe

Marinate steak

Pat steak dry with paper towels. In a shallow dish or resealable bag combine 2 tbs olive oil, 1 tbs Worcestershire, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Add steak and turn to coat. Let sit at room temperature for 15–20 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 hot. Add a thin film of oil if pan is dry. Sear steak 3–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes before slicing thinly against the grain into 1/8–1/4 inch slices.

Cook bacon

While steak rests, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain. Reserve about 1 tsp bacon fat in the pan (discard excess) for extra flavor or wipe pan and continue with butter and oil if you prefer.

Caramelize onions

In the same skillet over medium-low, add 1 tbs butter and 1 tsp olive oil. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for 12–18 minutes until softened and golden. If desired, sprinkle 1/2 tsp brown sugar after 8–10 minutes to encourage caramelization. Continue until onions are sweet and deeply colored; remove from heat.

Toast rolls

Spread 1/2 tsp butter on each cut face of the 4 rolls. Place rolls, cut-side down, in a clean skillet over medium heat or under a broiler until golden and toasted, about 1–2 minutes in a skillet or 1–2 minutes under broiler. Remove and set aside.

Melt cheese on steak slices (optional)

If you prefer the cheese melted on the steak, return sliced steak to the warm skillet in a single layer and top with cheddar slices. Cover pan briefly (30–60 seconds) until cheese softens and begins to melt.

Assemble sandwiches

Spread 1 tsp mayonnaise on the bottom half of each toasted roll (or substitute Dijon/hot sauce to taste). Layer slices of cheese-topped steak (or plain steak and cheese slices), divide caramelized onions evenly over the meat, then add 1 slice of crisp bacon (or two halves) per sandwich. Sprinkle with chopped parsley if using. Close sandwiches with top rolls.

Press assembled sandwiches briefly in the skillet for 30–45 seconds per side over medium-low to warm through and help meld flavors (optional). Slice sandwiches in half and serve immediately with fries, chips, or a simple salad.