STEAK SANDWICH

Quick, easy, and delicious, this Steak Sandwich recipe is bursting with flavor in every single bite. The humble sandwich goes gourmet with baby greens, roasted red peppers, and chimichurri sauce.

Sandwiches are great for busy weeknights when you’re short on time and patience. I like Steak Sandwiches because you can dress them to everyone’s specific taste without much extra effort.

STEAK SANDWICH

This is a simple sandwich with steak, chimichurri, greens, and roasted red peppers. However, it’s BIG on flavor! It’s great for leftover steak if you were to have leftover steak. 😉

When the steak is the star of a sandwich, you need to know how to cook it perfectly! Read on! Whichever cooking method you choose, watch the steaks carefully and don’t overcook them.

HOW TO COOK STEAK ON STOVETOP

• Remove the steak from the fridge at least 30 minutes before you start cooking. Steak cooks more evenly when it’s at room temperature.
• Evenly rub the seasonings, salt, pepper, and garlic, into the steak on both sides.
• You can cook the steak on a grill, flat-top griddle, or skillet.
• Griddle or Skillet. Heat your pan or griddle to hot. Once the pan is hot add oil. When the oil is hot add the steak and leave it alone. You do not want to touch it until you turn it after 2 to 3 minutes.
• Grill. First, clean the grill grates. This will keep the flavor and prevent sticking.
• Sear the steaks at a very high temperature, then reduce the heat and cook to desired doneness. For beef, internal temperature: Rare: 135-140°F, Medium Rare: 140°, Medium: 150-155°, Well Done: 165°.
• Use a meat thermometer to check the temperature of the steaks.
• Rest. After you have reached the internal temperature you want to remove the steak from the pan and place it on a chopping board or plate and cover it loosely with foil. You want the foil to retain some of the heat but allow the steam to escape. Allow the steak to rest so the juices are reabsorbed into the steak for 3 to 5 minutes before cutting.

Now you’re ready to slice the steak for your sandwich!

INGREDIENTS AND SUBS

• Steak. I used flatiron steak, but you can use strip steak, sirloin, or ribeye. Ideally, you want to look for steak that has good marbling. Fat keeps the steak juicy as well as adds flavor.
• Bread. You want to use bread with substance not really soft sandwich bread. I prefer hoagie rolls, ciabatta bread, sourdough, or French bread. Add more flavor by adding olive oil or butter then toasted it.
• Bread Alternative. If you’re doing low-carb, substitute lettuce leaves for the bread.
• Cheese.
• Sauce. I made Chimichurri sauce. It’s a condiment or marinade similar to pesto. This basic version uses fresh parsley, oregano, garlic, oil and vinegar, and a little bit of chili pepper. However, the variations seem endless! After making the Chimichurri Sauce, refrigerate it in an airtight container if you aren’t using it immediately. I like it served cold or at room temperature. As well, it will keep for 7 to 10 days in the refrigerator.

TOPPINGS

• A fried egg would be yummy on this sandwich.
• Roasted red peppers
• Tomato slices
• Lettuce, any variety
• Onion slices
• Cheese
• Sauce. Pesto, chimichurri, remoulade, or any sauce you like.

 

While you’re here, check out these recipes

1. Grilled Chicken Shawarma Skewers
2. Chicken Dip
3. Braised Pulled Pork Sandwich
4. 18 Quick Pasta Meals
5. Fried Egg Bacon Avocado Grilled Cheese
6. Sloppy Stromboli Joe Sandwiches

This is one of the first recipes I posted on this site in July 2012. Recently, I updated this post from the original version. I made photos and simplified the recipe instructions.

You can also find great recipes at Recipe Index and Weekend Potluck.