Best 6 The Ultimate Steak Sandwich Recipes

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In the vast culinary cosmos, where flavors dance harmoniously and aromas ignite the senses, there exists a sandwich so sublime, so tantalizing, that it transcends the realm of mere sustenance: the ultimate steak sandwich. Crafted from the finest cuts of beef, seared to perfection, and nestled between layers of velvety bread, this sandwich is an ode to culinary artistry. With its symphony of textures and flavors, it promises an unforgettable journey for the taste buds. So, prepare your palate for the extraordinary as we embark on a quest to discover the ultimate steak sandwich recipe.

Here are our top 6 tried and tested recipes!

CHEF JOHN'S ULTIMATE STEAK SANDWICH



Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 35m

Yield 6

Number Of Ingredients 13

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cut steak into 6 thick strips. Season generously with salt and pepper.
  • Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
  • Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
  • Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
  • Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
  • Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

STEAK SANDWICH



Steak Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 2 sandwiches

Number Of Ingredients 14

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Steps:

  • Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
  • Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
  • To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
  • Mustard Mayo:
  • Whisk the ingredients together in a small bowl. Serve at room temperature.
  • Yield: 1 cup

ULTIMATE STEAK SANDWICH



Ultimate Steak Sandwich image

Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!

Provided by fotoe!78

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 12

4 hard rolls, split
½ cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
½ teaspoon Italian seasoning

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
  • Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
  • Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
  • Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g

THE ULTIMATE STEAK SANDWICH



The Ultimate Steak Sandwich image

Provided by Tyler Florence

Time 40m

Yield 2 large foot long sandwiches

Number Of Ingredients 24

1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
  • Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
  • Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
  • Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
  • Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
  • To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
  • Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
  • Yield: 4 servings

THE ULTIMATE STEAK SANDWICH--WATCH OUT



The Ultimate Steak Sandwich--Watch Out image

These are the best steak sandwiches I adopted when I was homesick for Montreal...perhaps better than my memory!! Enjoy.

Provided by Sues Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 minute steaks or 2 cube steaks
McCormick's Montreal Brand steak seasoning
1/2 green pepper, sliced
8 button mushrooms, sliced
1 small onion, sliced
butter or margarine
salt and pepper
3 garlic cloves
parsley
2 kaiser rolls (or any hardy roll, sometimes french bread does the trick)
2 slices mozzarella cheese or 2 slices swiss cheese

Steps:

  • Season steak with spice and set aside.
  • Chop garlic and add 1/4 cup of butter and chopped parsley.Microwave for 1 minute and let rest.
  • Add green pepper, onion and mushrooms to frying pan - dot with butter and add some salt and pepper. Cook over med/low heat until soft.
  • Halve the kaiser rolls and butter with the garlic mixture on both sides. Add slice of mozzarella/swiss (sometimes I combine) to bottom half of rolls.
  • Sprinkle a second frying pan (or grill) with olive oil and when ready, sear the seasoned steaks on both sides. Turn off heat and cover with tin foil tent for at least 5 minutes.
  • Preheat oven to 350 degrees.
  • Assemble sandwiches by adding steak on top of cheese, add mushroom/green pepper/onion mixture and close sandwich with top of roll.
  • Wrap in tin foil and heat in oven for 10 minutes.
  • Remove and let then cool a bit -- then enjoy!

Nutrition Facts : Calories 462.2, Fat 24.3, SaturatedFat 10.7, Cholesterol 62.6, Sodium 534.4, Carbohydrate 38.1, Fiber 2.9, Sugar 4.3, Protein 23.4

TYLER FLORENCE'S ULTIMATE STEAK SANDWICH RECIPE



Tyler Florence's Ultimate Steak Sandwich Recipe image

Saw Tyler Florence prepare these and I was slobbering for it all except for the fennel slaw. I don't like the taste of anise but I didn't want to stop the flow. We will probably make these very soon. Don't let the long laundry list put you off.

Provided by Manami

Categories     Lunch/Snacks

Time 55m

Yield 2 lge ft long sandwiches

Number Of Ingredients 26

1/4 cup unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups grated gruyere
kosher salt
fresh ground black pepper
1 tablespoon prepared horseradish
1 bunch baby arugula
1/2 lemon, juice of
kosher salt & freshly ground black pepper
1/2 cup mayonnaise
12 soft hoagie rolls
extra virgin olive oil
1/2 lb rib eye steak, finely sliced
kosher salt
fresh ground black pepper
1 large fennel bulb, fronds removed and halved
1/2 lemon, juice of
1/2 cup mayonnaise
3 tablespoons sour cream
8 ounces coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper

Steps:

  • MAKE THE BRECHAMEL SAUCE:.
  • Melt the butter in a saucepan over medium heat.
  • Add the flour and stir constantly to incorporate - you do not want any color.
  • Gradually pour in the milk as you stir, and whisk out any lumps.
  • As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
  • Dump in the cheese and stir for another minute until the cheese is completely melted.
  • Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
  • MAKE ARUGULA MAYONNAISE:.
  • Put arugula in a food processor with the lemon juice and salt and pepper.
  • Top with mayonnaise and process until well combined.
  • Give it a taste and adjust seasoning if required.
  • PREPARE THE STEAK:.
  • Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment.
  • Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet.
  • After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more.
  • Store wrapped in plastic in the refrigerator.
  • Now the meat is ready when you want to cook it.
  • Heat a large, flat grill-pan over medium heat.
  • Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
  • Take the meat out of the refrigerator.
  • Peel off 1 side of the plastic wrap and season with salt and pepper.
  • Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
  • Cook slowly in the pan until juicy and tender and just past pink in color.
  • Turn the meat over and then fold with some of the cheese sauce.
  • MAKE FENNEL SLAW:.
  • Finely slice fennel using a mandoline, or the grater attachment on your food processor.
  • In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine.
  • Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together.
  • Season with salt and pepper.
  • ASSEMBLE:.
  • Smear each half of the roll with arugula mayonnaise.
  • Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Nutrition Facts : Calories 2784, Fat 156, SaturatedFat 60.9, Cholesterol 319.8, Sodium 3346.1, Carbohydrate 247.9, Fiber 15.2, Sugar 32.1, Protein 100.3

Tips:

  • Use high-quality steak: The better the steak, the better the sandwich. Look for a steak that is well-marbled and has a good amount of flavor.
  • Cook the steak properly: The key to a great steak sandwich is to cook the steak to the desired doneness. For a medium-rare steak, cook the steak for 4-5 minutes per side.
  • Use a good quality bread: The bread is an important part of the sandwich, so make sure to use a bread that is sturdy and can hold up to the steak and other toppings.
  • Use a variety of toppings: Don't be afraid to experiment with different toppings for your steak sandwich. Some popular options include cheese, onions, mushrooms, and peppers.

Conclusion:

The steak sandwich is a classic American sandwich that can be enjoyed by people of all ages. With its juicy steak, melted cheese, and flavorful toppings, the steak sandwich is a surefire hit. So next time you're looking for a quick and easy meal, give the steak sandwich a try. You won't be disappointed!

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