Steak Sandwich Recipe

Marinate and Bring to Room Temp

Pat the steak dry with paper towels. In a shallow dish combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the mixture over both sides of the steak. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring to room temperature 30 minutes before cooking).

Sear and Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of oil if the pan is dry. Sear the steak 3–4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), or longer to desired doneness. Do not overcrowd the pan; press steak lightly to ensure full contact. For thicker cuts, sear sides briefly as well.

Rest and Slice

Transfer steak to a cutting board and let rest 8–10 minutes so juices redistribute. Slice thinly across the grain into 1/8–1/4 inch slices for a tender steak sandwich.

While the steak rests (or in a separate pan while searing), heat 2 tbs butter and 1 tsp olive oil in a skillet over medium heat. Add the sliced onion and bell pepper, season with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and lightly caramelized, about 10–15 minutes. If they brown too quickly, reduce heat to medium-low and cook a few minutes longer. Remove from heat and keep warm.

Prep the rolls: slice ciabatta rolls in half. Mix the mayonnaise and Dijon mustard together and spread evenly on the cut sides of each roll.

Toast the rolls: Heat a skillet over medium heat and add 1 tbs butter. Place the roll halves cut-side down and toast until lightly golden, about 1–2 minutes. Remove from heat.

Assemble the sandwiches: On the bottom half of each toasted roll layer a handful of arugula (if using), then 1 slice of cheese, a generous portion of sliced steak, and a portion of the caramelized onions and peppers. Place the top half of the roll on each sandwich. If you prefer the cheese melted, return assembled open-faced sandwiches to the skillet or under a broiler for 1–2 minutes until cheese softens.

Serve: Slice each sandwich in half if desired and serve immediately.