Steak Sandwich Recipe

Prepare marinade

In a shallow dish or bowl, 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. Whisk until blended.

Marinate steak

Place the 1 lb steak in the dish and turn to coat both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. If short on time, let sit at room temperature for 15 minutes after coating.

Bring steak to room temp

Remove steak from fridge 20 minutes before cooking to warm slightly; pat dry with paper towels to ensure good sear.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if pan is dry. Add steak and sear 3-4 minutes per side for medium-rare (internal 125-130°F / 52-54°C), longer for desired doneness. Use tongs to turn once. Total time will vary with thickness (~6-10 minutes).

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8-10 minutes. Then slice thinly across the grain into slices about 1/8–1/4 inch thick.

While steak rests, heat 1 tbs olive oil and 1 tbs butter in a medium skillet over medium heat until butter melts and foams.

Add thinly sliced onion and red bell pepper. Season with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and beginning to caramelize, about 8-12 minutes. Reduce heat if browning too quickly. Remove from heat and keep warm.

Split rolls lengthwise but not all the way through. Toast lightly in a 375°F oven or in a skillet face-down for 2-3 minutes until lightly crisp.

Spread 1 tsp mayonnaise on the bottom half of each roll. If using Dijon, spread 1/2 tsp on the top half.

Pile sliced steak evenly among the 4 rolls. Top steak with the sautéed onions and peppers, dividing evenly.

Place a slice of provolone on each sandwich. If you prefer melted cheese, return assembled open-faced sandwiches to oven or under broiler for 1-2 minutes until cheese melts.

Add optional arugula or romaine for freshness, close sandwiches, slice in half, and serve immediately.