Steak Sandwich Recipe

Season

Pat the steak dry with paper towels. On both sides, rub with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Let rest at room temperature for 10–15 minutes while you prep other ingredients.

Cook

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and 1 tablespoon unsalted butter and swirl to melt. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and cook 2–3 more minutes for medium-rare (internal ~130–135°F / 54–57°C). Adjust time for desired doneness (longer for medium).

Rest & Slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5–8 minutes. Slice thinly across the grain into 1/8–1/4 inch slices and season lightly with a pinch of salt if desired.

While the steak rests (or concurrently if you have a second burner), heat 1 tablespoon olive oil in a skillet over medium heat. Add the thinly sliced onion (1 cup) and bell pepper (1/2 cup). Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Reduce heat if they start to brown too quickly. Keep warm until assembly.

In a small bowl, combine 2 tablespoons softened unsalted butter, 1 teaspoon minced garlic, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon lemon juice (if using). Mix until smooth. Taste and adjust salt if needed. This will be spread on the rolls to add flavor and shine.

Warm the split rolls or baguette pieces in a hot pan or under a broiler for 1–2 minutes cut-side down until lightly toasted.

Spread a generous layer of the garlic butter on both cut sides of each warm roll.

Layer the sliced steak on the bottom half of each roll. Top steak with the sauteed onions and peppers, then place 2 slices of provolone or cheddar cheese over the hot steak and vegetables so the cheese melts. If the cheese needs melting, place assembled open sandwiches for 1–2 minutes under a broiler or in the hot pan covered with a lid.

Add pickle slices or pickled jalapeño if desired. Close the sandwich and press gently. Slice in half and serve immediately.