Steak sandwiches always hit the spot. In my take, tender, juicy strips of steak and caramelized onions are covered with melty havarti cheese and nestled in between two buttery slices of baguette. Yum!
We love making sandwiches with steak. If you have a thing for red meat too, check out my Philly Cheesesteak and our Gluten Free Philly Stuffed Peppers!
Steak sandwiches have been a staple in my home for as long as I can remember. We love making it for a quick dinner or when we are hosting a party.
To me, steak sandwiches are an upgraded version of a typical burger. I love both, don’t get me wrong, but if I had to choose, I would opt for the steak sandwich each and every time.
If you are looking for a chicken sandwich, try our Popeyes Chicken Sandwich! Incredible!
Prepare the Right Steak for the Sandwich
The most tender cut of steak for this sandwich is definitely the ribeye. In my opinion it is the perfect cut for a “sando”. However, it can be quite pricey. If you want a different cut of beef, here are a couple great alternatives:
- Top Sirloin: This cut is a bit tougher than ribeye, but when cooked properly it is tender and juicy!
- Skirt Steak: Skirt steak is my favorite value steak. It’s often sold in larger quantities, so it is great when you’re feeding large crowds. I also find that it is tender when marinated well.
- NY Strip: This cut has a little less marbling than a ribeye, but it is still considered a choice cut. It’s super tender and perfect for slicing.
Tip: use our freshly baked Baguette recipe for the best sandwich!
Prepare Steak Sandwich Ahead of Time
The best part about this sandwich is that you can make a huge batch and either refrigerate or freeze the filling. This is great for meal prepping and having a quick dish in your back pocket for those crazy weekdays. Since this meal can be heated up in the oven on a baking sheet, it is super fast, easy and requires minimal clean-up.
I prefer to not assemble my sandwiches until I am ready to eat them. This prevents soggy bread and rubbery cheese. Instead, I refrigerate or freeze the filling ahead of time and prepare my sandwiches as I go. Here’s how to do it:
Your steak filling will stay fresh for up to 3 days when stored in an airtight container in the refrigerator. When you are ready to eat, assemble your sandwiches and bake them in whole in the oven. To keep them warm, place them on a serving dish covered with aluminum foil prior to serving.
Freeze your filling in an airtight container in the fridge for 2-3 weeks. Thaw in the fridge when you are ready to eat and reheat in the oven just like with the refrigerated filling above!
What Goes with Steak Sandwiches?
What’s a sandwich without a nice side? Below, I will list some of my favorite dishes to pair steak sandwiches with:
- Air Fryer Fries: For half the fat and calories, these fries are still so delicious. Whip up a big batch in your air fryer and feel less guilty about indulging in red meat.
- Pickled Cabbage Salad: This tangy, coleslaw-like salad is the perfect sidekick to a savory beef sandwich. You could even get creative here and use this as a topping for your sandwich itself!
- Caesar Salad: My homemade caesar salad is to-die-for. It’s tangy, citrusy and savory. I love pairing it with steak sandwiches!
- 1/2 cup Unsalted Butter softened
- 1 tbsp fresh dill diced
- 3 garlic cloves
- To prepare herb butter spread, combine butter together with crushed garlic and diced dill, mix until you get the same consistency. Set aside.
- Slice the steak into thin strips.Tip: To make slicing a bit easier, freeze steak for a few minutes before slicing it.
- Preheat an oiled skillet to high heat. Add beef to the skillet and season it generously with salt. Cook until the beef is just golden, remove from the skillet. Set aside.
- Slice onion into half rings. Using the same skillet, sauté onions until they get golden brown. remove the from heat and set aside.
- Slice baguette lengthwise, spread herb butter over both sides of the bread. Follow by slices of steak, onion and topping it off with cheese slices.
- Keep the sandwich open and broil for about 2 minutes or until cheese is bubbly and melted.
- Serve right away, while it's still warm.
Crazy easy and delish. Made a roasted garlic butter and used that instead of the herb spread. Just a personal preference. Cooked the steak in the rendered tallow from the steak trimmings......just to get that extra "beefiness". Thanks
Hi Michael, That sounds like it came out incredibly delicious!! Thank you for sharing your process and taking the time to leave feedback. Enjoy!
Truly delicious as is. We had leftover marinara sauce in the fridge I wanted to get rid of so we used it to dunk the sandwiches…highly recommend! Pairs perfectly.
Hi there, thank you for that awesome tip!! I am thrilled that you loved this recipe. Thank you for taking the time to leave feedback, enjoy!
One of the best sandwich recipes ever. I added truffle salt instead of sea salt and also went with the truffle mayo... Truly amazing🙂!!
Thank you, Natalya
Jay, that sounds like an incredible addition. So so YUM! Thanks for sharing this tip.
Really good and really easy.
I prepped ahead of time by cutting the steak, slicing the onions, and making the herb butter. I added chopped shiitake mushrooms to the onion and sautéed them together.
My husband loved it but of course requested bbq sauce or A1 (he almost always wants hot sauce or another sauce with everything though, haha). I thought it was great as-is!
I think next time I will make a dip like the one that goes with a French Dip to give it something extra.
🙂 Thanks for the recipe. Going in my rotation!
Hi Audra, Thank you so much for taking the time to leave a review. I am so glad to hear this recipe was a success! Enjoy!
I've been wanting to serve sandwiches this coming Sunday, which is why I've decided to start looking for some online recipes. Thank you for sharing here as well that it will be a great idea to marinate the steak well before placing it in the sandwiches. Anyhow, just in case I won't be able to pull it off, I will make sure to look for a restaurant that serves the best sandwiches.
Rachel, thank you for commenting. You can totally do this, they'll turn out great!
My 16 year old son is on day 5 of quarantine and these made his day!!!!!! The only thing I might change is to pre-toast the bread a smidge! Thanks for the great recipe!!
Awwwwww! That is so great to hear. I hope he is recovering well and I'm so glad these brought a smile to his face. Thanks for the kind words and Happy New Year!
Hey there Heath - Yay! There's nothing quite like a steak sandwich. So happy you enjoyed it. Thanks for the kind feedback!
I’ve made this a couple of times now and it’s excellent! The only change I’ve made was to season the steak with Montreal Steak Spice.
Hi Rccola - OMG! We love that seasoning, too! Such a smart move on your part. Thanks for the kind words! Hope you keep on enjoying these steak sandos.
Thanks for very easy recipe
We love delicious and crazy easy recipes around here, glad you enjoyed it too 😊
Would you use leftover steak for this recipe
Yes, it will be delicious!
You said you like to cook steak whole but used recipe that has you cut steak raw. How do you do it with cooking steak whole. It seems to me that the onions would not pick up the flavor of the beef, which it would after cooking strips.?
Hey Duffy, sorry that was the old way we use to make it. We have updated the recipe recently, you are right, it does have a ton more flavor when you cook sliced beef. Thanks for pointing that out. We have updated things on our end.
SO good!❤️ Thank you!
I'm so glad you enjoyed it!!
Delicious and easy! What more could you ask for?
Exactly!! I'm so glad you enjoyed the recipe!
Amazing. My kids told me I need to make this once a week! It is rare they agree on a meal and they have never asked for a meal weekly before! We are on week 3 lol
Haha, that is amazing! I'm so glad they enjoy the recipe 🙂
How do you freeze everything? Cooked? Raw?
Hey Bex, we freeze a fully prepared sandwich. Make sure it's in an air-tight container.
AMAZING! Making it again tonight!! My son said it needs to go on my rotation of meals I make when he and his wife come for dinner!
Jeannine, thats the best feedback ever! So good to hear!
Delicious!!! But where did you get your bread. I can't find any like that? Thanks so much
Hey Michele, it's actually a baguette that we cut into pieces. We have a recipe: https://momsdish.com/baguette
SO GOOD! Grilled 8oz rib eye steaks, seasoned with lawry's, garlic powder and pepper, to a perfect medium rare. They rested while I sautéed mushrooms, onion and green peppers in olive oil seasoned with a little salt and pepper. Sliced the steaks thin and added to the pan of veggies just to incorporate. I placed 2 slices of provolone cheese across the bottom on the sandwich, topped with steak filling then placed 1 more slice of cheese on top. Broiled for 2 min.(1/2 a steak per sandwich)
Jeanne, so many great tips and your description made me so hungry. Thank you for sharing!
recipe does not say when to put onion on sandwich. After meat & before cheese??
Dutra, good catch! We add between steak and cheese but there is really no way to mess it up.
A Tablespoon of salt seemed way to much so just used 1 teaspoon and it was still salty. Overall tasty but would maybe broil buttered halves (cook raw garlic a bit) then add rest of ingredients & broil cheese.
Dutra, it would depend on the brand of salt you use. Great tips, thanks for sharing!
Any healthy substitute for butter???
Hey Suma, I know some people use Ghee, maybe that would be a better option for you.
Roasted long bones, harvest the marrow and season like butter!
What kind of steak is best to use for this recipe? Thank you
Hey Melissa, look for "Prepare the Right Steak for the Sandwich", we share a lot of details in the post.
Wow, this looks so good! I don't know how I missed this photo.
You have my respect for not calling this a 'Philly Cheesesteak'. It isn't, but it reads like it might be pretty darn good and I'll give it a try. 🙂
Far too many blogger mislabel their creations and obviously have never come within 1,000 miles of tasting the real thing
Thank you for respect. I have never tasted Philly Cheesesteak, just made up the recipe one of the days. I hope you love this sandwich as much as Philly one :)))
HOW DO YOU DO THE HERB BUTTUR SPREAD
EMAIO ME AT ************@yahoo.ca
Please see details in the recipe instructions
You are too sweet. Yes, it is a hot sandwich. Adding some sauteed mushroom, bell peppers, feta cheese. You can also add fresh indigence as long as you serve it right away, otherwise they can become a little saggy.
Hello Natalya. Thank you for all the amazing recipes on your site. Who would ever say that you didn't know how to cook once! 🙂 Couple questions: this is a hot sandwich, correct? For those who don't like sautéed onion, what other fried ingredient(s) would you recommend to replace it? Thanks. Blessings.
Let me know how you like it 🙂
This looks heavenly! I can't wait to try it!