Roadhouse Steak Sandwich Recipe

Prepare steak

Pat the sirloin dry with paper towels. Rub with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. Let sit at room temperature for 15 minutes while you prepare other components.

Cook steak

Preheat a cast-iron skillet or grill pan over medium-high heat until very hot (about 3–5 minutes). Place the steak in the dry hot skillet and sear 3–4 minutes without moving until a brown crust forms. Flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness. Transfer steak to a cutting board and rest 5–7 minutes before slicing thinly against the grain.

While the steak rests, whisk together 3 tbs BBQ sauce, 2 tsp Dijon mustard, 1 tsp apple cider vinegar and 1/4 tsp hot sauce (if using) in a small bowl. Taste and adjust balance — add a pinch of sugar if you want sweeter or more vinegar to brighten. Keep warm or room temperature until assembly.

In a medium skillet over medium heat, melt 1 tbs butter. Add the thinly sliced onion and cook, stirring occasionally, until softened and beginning to turn golden, about 8–10 minutes.

Stir in 1 tbs brown sugar and continue cooking 2 minutes to caramelize. Add 1 tsp balsamic vinegar and 2 tbs beef stock (or water) to deglaze the pan, scraping any browned bits. Reduce heat to low and simmer until the mixture is jammy, about 4–6 minutes more. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Remove from heat and set aside.

In a separate skillet over medium-high heat, add 1 tbs butter and 1/2 tsp olive oil. When hot, add the sliced mushrooms in a single layer. Cook, undisturbed, 2–3 minutes to brown, then stir and cook another 2–3 minutes until nicely browned and any liquid has evaporated.

Add 1/2 tsp minced garlic, 1/8 tsp salt and a pinch of black pepper. Cook 30–60 seconds until fragrant. Remove from heat and keep warm.

Heat a clean skillet or griddle over medium heat and add 1 tbs butter. Butter one side of each Texas toast slice if not already buttered. Place bread butter-side down and toast until golden brown, 2–3 minutes. Flip, place the sliced cheddar on one slice and cover briefly to melt about 30–60 seconds. Remove from heat.

Slice the rested steak thinly against the grain. Toss the sliced steak with 1–2 tbs of the prepared BBQ Dijon sauce to coat lightly (reserve the rest for the sandwich).

Assemble the sandwich: place the cheddar-topped Texas toast slice on your work surface. Pile on the BBQ-coated steak, spoon 2–3 tbs braised onion jam over the steak, distribute the sautéed mushrooms evenly, and sprinkle 1/4 cup crispy fried onions on top for crunch. Add optional lettuce and tomato if desired. Drizzle any remaining BBQ Dijon sauce over the top before placing the second slice of Texas toast on top.

Press gently, then cut the sandwich in half on a diagonal. Serve immediately while hot. Estimated serving suggestion: serve with pickles or fries.