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!
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.