Layered with succulent steak slices, creamy brie cheese, caramelized onions, and peppery arugula, this steak sandwich bursts with exquisite flavors. Whether you’re grilling up fresh steak or repurposing leftovers from the night before, this quick and hassle-free recipe serves as an ideal choice for both lunch and dinner.
Sandwiches, in my opinion, are an underappreciated culinary delight. They have been unfairly labeled as unhealthy, but the reality is they’re not only a speedy meal option but also offer a myriad of flavor possibilities. Additionally, they excel at transforming modest leftovers into an epic lunch, just as I did with this steak sandwich recipe.
How to Make a Steak Sandwich
- Allow the steak to reach room temperature. For optimal results, take your steak out of the refrigerator at least 1 hour before cooking. Allowing the steak to reach room temperature ensures even cooking.
- Cook the steak. The key to a delicious steak sandwich lies in perfectly cooked steak. Employing a meat thermometer helps achieve the desired doneness.
- Rest the steak. To ensure tender and juicy meat, allow the cooked steak to rest for at least 5 minutes before slicing.
- Slice the steak. Cut the steak into thin slices for easy biting. You can also drizzle any accumulated juices over the sliced steak for added flavor.
- Toast the bread. While fresh bread works, toasted or crusty rolls like ciabatta are ideal for a steak sandwich.
- Apply spreads. Spread mayonnaise and Dijon mustard, or your sauce of choice, on each slice of toasted bread. A garlic aioli would be a delightful choice!
- Layer the toppings. Assemble the sandwich by layering sliced steak, brie cheese, caramelized onions, and arugula for an extraordinary steak sandwich experience.
Which steak is best for a sandwich?
- Ribeye Steak: The preferred choice for a Philly cheesesteak, it boasts rich marbling and tenderness when cooked.
- Sirloin Steak: Moderately priced with excellent marbling and flavor.
- Flank Steak: Though slightly tougher, it cooks quickly and is leaner compared to other steaks.
- Skirt Steak: Often confused with hanger steak, it originates from the plate primal, just below the rib. Despite being a bit tougher, it’s incredibly flavorful and perfect for grilling.
- Bavette Steak: Also known as flap steak, it’s flat and highly flavorful without becoming tough or chewy due to its loose texture.
- Beef Roast: Thinly sliced leftover prime rib and roast beef make excellent additions to any steak sandwich.
Although you can certainly fire up the grill for a freshly cooked steak when the craving strikes, utilizing leftover steak or roast beef from the previous night’s dinner is a convenient way to whip up a high-protein lunch while tidying up the fridge.
What to Put in a Steak Sandwich
When it comes to toppings, the possibilities are virtually limitless. From grilled vegetables to sliced tomatoes, leafy greens, cheese, and aioli, you can customize your steak sandwich with various ingredients. For a classic sandwich feel, I opted for brie cheese, caramelized onions, arugula, Dijon mustard, and mayo, but feel free to add any toppings that complement your palate.
