Tulo

Steak Sandwich Recipe

Searing the steak hard and fast in a screaming-hot skillet builds a deep crust while keeping the inside medium-rare, and slicing it thin against the grain right before piling it on the roll keeps every bite tender instead of chewy.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb ribeye or flank steak
  • 1 large yellow onion, thinly sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 slices provolone cheese, sliced
  • 4 rolls hoagie rolls, split
  • 4 tbsp mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Nutrition per serving

Calories
639
Protein
24g
Carbs
42g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Pat the steak completely dry with paper towels and season both sides generously with salt and pepper. Let it sit at room temperature for 20 minutes.
  2. 2Melt the butter in a large skillet over medium heat. Add the sliced onion and a pinch of salt, and cook, stirring occasionally, for 12-15 minutes until deeply golden and soft. Stir in the garlic during the last minute, then transfer the onions to a bowl and wipe out the skillet.
  3. 3Whisk the mayonnaise and horseradish together in a small bowl and set aside.
  4. 4Return the skillet to the stove over high heat and add the olive oil. Once it's shimmering and just starting to smoke, add the steak.
  5. 5Sear the steak for 3-4 minutes per side for medium-rare, until a deep brown crust forms and the internal temperature reads 130-135°F (54-57°C) on an instant-read thermometer.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  6. 6Transfer the steak to a cutting board and let it rest for 8-10 minutes before slicing thinly against the grain.
  7. 7Toast the split hoagie rolls, cut side down, in the same skillet for 1-2 minutes until golden.
  8. 8Spread the horseradish mayo on the toasted rolls, layer on the sliced steak, top with caramelized onions and provolone, and serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Flank or skirt steak works as a budget-friendly swap for ribeye, just be sure to slice it thin and against the grain, since both cuts have long muscle fibers that turn chewy otherwise.
  • Add thinly sliced bell peppers to the skillet along with the onions for a Philly-style version.
  • Swap provolone for sharp white cheddar or Swiss if that's what's on hand.
  • A splash of balsamic vinegar or Worcestershire sauce stirred into the onions in the last few minutes adds a tangy depth.

Storage & reheating

Store leftover steak, onions, and rolls separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak and onions gently in a covered skillet over low heat just until warmed through, then rebuild the sandwich on freshly toasted rolls so they don't turn soggy.

Tips from the Tulo kitchen

  • Slicing the steak on a slight diagonal, in addition to against the grain, makes each piece wider and easier to layer evenly across the roll.
  • Warming the rolls before assembling keeps the cheese from firming up before the sandwich is eaten.

FAQ

What's the best cut of steak for a steak sandwich?

Ribeye gives the richest flavor thanks to its marbling, but flank, skirt, or sirloin all work well and are more budget-friendly, provided they're sliced thin against the grain.

How do I keep the sandwich from getting soggy?

Toast the rolls before assembling and let the steak rest and cool slightly so it doesn't release excess juice onto the bread; adding lettuce or arugula as a barrier between the bread and the meat also helps.

Can I make this ahead for a crowd?

Cook the steak and caramelize the onions up to a day ahead and refrigerate separately, then reheat gently and assemble the sandwiches just before serving so the bread stays crisp.

What temperature should the steak be pulled at?

Pull it at 130-135°F (54-57°C) for medium-rare; the temperature will climb another 5 degrees or so while it rests.

More recipes