Steak Sandwich

By Maria Lichty

Published on June 03, 2024

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A steak sandwich may sound fancy, but I promise this steak sandwich recipe is easy to make at home and BETTER than any sandwich you can get at a restaurant.

Tender, juicy pieces of steak with melty provolone cheese, peppers, onions, the most amazing chimichurri sauce and peppery arugula are piled between crusty bread to create the most AMAZING sandwich.

This sandwich is packed with flavor! Don’t skip the chimichurri, it really makes the sandwich pop and pairs so nicely with the tender steak.

You can enjoy this gourmet sandwich for lunch or dinner. It makes a great quick and easy weeknight dinner or simple, but impressive meal to share with family and friends.

Ingredients You’ll Need

• Steak– use ribeye steak or New York strip boneless steak. Look for steak that is about 1-inch thick.
• Oil– olive oil or avocado oil for cooking the steak.
• Red bell pepper– thinly sliced.
• Onion– thinly sliced.
• Bread– I like to use a baguette, but you can use ciabatta rolls, hoagie rolls, or focaccia instead of a baguette.
• Butter– softened butter for spreading on the baguette. You want the bread to get nice and toasty in the oven and buttering the bread brings out the best flavor.
• Provolone cheese– use slices! Mozzarella cheese or brie would also be good.
• Chimichurri sauce– don’t skip the chimichurri. It is easy to make and adds LOTS of flavor to the sandwich.
• Arugula– for a peppery, fresh bite!

How to Make Steak Sandwich

• Blot the steak with paper towels and season both sides with salt and pepper. For best results, let it sit out for 30 to 45 minutes so the steak is at room temperature before cooking.
• In a large cast iron skillet, heat 1 tablespoon of olive oil or avocado oil over medium-high heat. When the skillet is hot, add the steak to the pan.

• Sear the for 1 minute on each side, then reduce the heat to low and cook for 5 to 8 minutes, turning once. The steak should still be rare in the center.
• Insert an instant-read thermometer into the center of the steak, it should be 125°F. The residual heat will continue to cook the steak as it rests. Medium-rare steak should be cooked to about 135 degrees F.
• Transfer the steak to a cutting board and loosely cover with foil to keep them warm. Let rest for 10 minutes.
• While the steak is resting, cook the peppers and onions. Add the remaining 1 tablespoon of oil to the cast iron skillet. Heat over medium-high heat. Add the peppers and onions and cook until tender and slightly charred, stirring occasionally. This should take about 5 to 7 minutes. Season with salt and pepper.

• Turn the oven to broil.
• Use a sharp knife to slice the steak into 1/2-inch strips, cutting across the grain.

• Slice the baguette in half, lengthwise. Spread the top side of the baguette with softened butter and place the cheese slices on the bottom side of the baguette. Place on a baking sheet and broil just until the cheese is melted and bread is slightly golden brown. This will only take a couple of minutes so don’t walk away. Remove from the oven.

• Top the bottom cheesy baguette with the sliced steak, chimichurri, peppers, onions, and arugula. Top with the toasted buttered baguette half to make a sandwich.
• Cut into smaller sandwiches and serve immediately.

What to Serve with Steak Sandwich

• French fries or potato wedges
• Sweet potato fries or sweet potato wedges
• Caesar Salad
• Easy Pasta Salad
• Easy Cucumber Salad
• Green Beans Almondine
• Roasted Brussels Sprouts or Roasted Broccoli

Storing Tips

• Once the sandwich is assembled it is best eaten right away.
• You can make the chimichurri sauce in advance. It will keep in the refrigerator for up to 7 days in a jar or airtight container. Stir before using.

More Sandwich Recipes

• Best Grilled Chicken Sandwich
• Caprese Sandwich
• Slow Cooker Italian Beef Sandwiches
• Slow Cooker French Dip Sandwich
• Smashed Chickpea & Avocado Salad Sandwich
• Breakfast Sandwich

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Sandwiches

Steak Sandwich

Juicy steak sandwich with peppers, onions, melty provolone cheese, chimichurri, and arugula on toasted bread. Serve with fries, chips, or a salad!

5 from 3 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 16 oz ribeye steak or New York strip boneless steak, about 1-inch thick
• Kosher salt and black pepper, for seasoning steak
• 2 tablespoons olive oil or avocado oil, divided
• 1 red bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 long baguette*
• Softened butter, for spreading on baguette
• 4 slices Provolone cheese
• Chimichurri sauce
• 1 cup arugula

Instructions

 

• Blot the steak with paper towels and season both sides with salt and pepper. For best results, let it sit out for 30 to 45 minutes so the steak is at room temperature before cooking.
• In a large cast iron skillet, heat 1 tablespoon of olive oil or avocado oil over medium-high heat. When the skillet is hot, add the steak to the pan. Sear the for 1 minute on each side, then reduce the heat to low and cook for 5 to 8 minutes, turning once. The steak should still be rare in the center. Insert an instant-read thermometer into the center of the steak, it should be 125°F. The residual heat will continue to cook the steak as it rests. Medium-rare steak should be cooked to about 135 degrees F.
• Transfer the steak to a cutting board and loosely cover with foil to keep them warm. Let rest for 10 minutes.
• While the steak is resting, cook the peppers and onions. Add the remaining 1 tablespoon of oil to the cast iron skillet. Heat over medium-high heat. Add the peppers and onions and cook until tender and slightly charred, stirring occasionally. This should take about 5 to 7 minutes. Season with salt and pepper.
• Turn the oven to broil. Use a sharp knife to slice the steak into 1/2-inch strips, cutting across the grain.
• Slice the baguette in half, lengthwise. Spread the top side of the baguette with softened butter and place the cheese slices on the bottom side of the baguette. Place on a baking sheet and broil just until the cheese is melted and bread is slightly golden brown. This will only take a couple of minutes so don’t walk away. Remove from the oven.
• Top the bottom cheesy baguette with the sliced steak, chimichurri, peppers, onions, and arugula. Top with the toasted buttered baguette half to make a sandwich. Cut into smaller sandwiches and serve immediately.

Notes

You can use ciabatta rolls, hoagie rolls, or focaccia instead of a baguette. You can make the chimichurri sauce in advance. It will keep in the refrigerator for up to 7 days.

Nutrition

Calories: 541kcal, Carbohydrates: 34g, Protein: 34g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 82mg, Sodium: 586mg, Potassium: 509mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1235IU, Vitamin C: 40mg, Calcium: 230mg, Iron: 4mg

Keywords chimichurri, sandwich, steak

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