steak sandwich

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 Sandwich Recipe

butter (softened)

dill (diced)

garlic

tbsp oil

lb steak

salt (adjust

onion

Havarti cheese

baguette

To prepare herb butter spread, combine butter together with crushed garlic and diced dill, mix until you get the same consistency. Set aside.

Herb Butter

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&#x27;s still warm.

Steak Sandwich

Jibarito Plantain and Steak Sandwich are Puerto Rican plantain and steak sandwiches piled high with steak, spicy mayo, lettuce, tomatoes, and onions between two fried and smashed plantains. A sure crowd-pleaser.

Jibarito Plantain and Steak Sandwiches

green plantains

(77 g) mayonnaise

(5 g) garlic, (minced)

(5 g) hot sauce

½ teaspoon (1 g) chili powder

(227-454 g) steak, (thinly sliced)

(12 g) Sazon seasoning

(2 g) cumin

(1 g) oregano

(5 ml) white vinegar

olive oil

tomato, (thinly sliced)

onion,

lettuce

Swiss cheese

Using a sharp knife, cut the plantains in half.

In a large skillet, pour vegetable oil until at least 2-3 inches deep in your frying pan.

Set the stove to medium heat and wait until the oil is hot, about 375°F/190℃.

Gently drop the plantains into the oil using tongs. Do not overcrowd the pan. Fry each plantain until it is light brown, about 3-4 minutes on each side.

Use a large, slotted spoon to remove the plantains from the oil.

Place plantains on a chopping board or flat surface and press down on it firmly with the back of a heavy plate, bottle or skillet until flattened. You want them to be about ¼-inch thick. Repeat with the remaining slices.

Refry the flattened pieces in the 375°F/190℃ oil, turning them occasionally for 2-3 minutes, or until they are golden, transfer them with a slotted spoon to paper towels to drain, and season them with salt and pepper.

Frying the Plantains

Whisk together mayonnaise, garlic, hot sauce, and chili powder in a medium bowl.

Refrigerate until ready to use.

Spicy Mayo

Season steak with salt, Sazon seasoning, cumin, oregano, vinegar, and olive oil. Set aside.

Heat a skillet on medium with 1-2 tablespoons of oil.

As soon as the oil is hot, put the steak in and fry each side for 2-3 minutes or until it reaches the desired doneness. Remove from the pan and set aside.

Steak

Spread some mayonnaise sauce on the fried plantain.

Add tomatoes, onions, beef, lettuce, and cheese.

Top with another plantain.

Cut in half and serve!

Assembly

Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food

Chimichurri-style steak sarnies & cheat's spicy fries

rump steaks, fat removed

ciabatta rolls

rocket

sunflower oil

shop-bought frozen fries

Cajun spice mix

mayonnaise

tsp chipotle chilli paste

lime,

banana shallot,

red chilli, finely chopped

garlic clove, crushed

1½ tbsp sherry vinegar

parsley

coriander

extra virgin olive oil

Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.

Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.

For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.

Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.

Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.

Layered with perfectly cooked juicy steak, sweet caramelized onions, and herby pesto, this Steak Sandwich is unbelievably delicious! It’s seated between a crusty ciabatta bun and then topped with a handful of spicy arugula and fresh sliced tomato to make it unforgettably good. It’s the perfect easy weeknight meal or weekend lunch!

flank steak

salt (or

black pepper (or

ciabatta buns

baby arugula

pesto

mustard

tomatoes (sliced (optional))

butter

onions

sugar

pepper

Melt the butter in a large skillet over medium-low heat. Add the sliced onion and stir. Cover with a lid and cook for 20 minutes, stirring occasionally. Remove the lid and stir in the sugar, salt and pepper. Cook for a further 10 minutes, until brown a bit and caramelize.

Caramelize Onions

Pat the steak dry with paper towels. Generously season it on both sides with salt and pepper. Using a grill or a skillet, cook the steaks to your preferred temperature and let them rest for 10 minutes.

Grill The Steak

Slice the steak into thin strips against the grain. Cut the ciabatta buns in half horizontally.  

Spread a tablespoon of pesto on each bottom half of the buns, then top with ½ cup each of baby arugula, followed by steak slices, caramelized onions and tomatoes. Spread mustard and mayo on the top bun then place on top.

Assemble Steak Sandwiches

This sandwich has few ingredients but delicious flavor. The tender meat with the addition of sliced garlic between fresh bread is a combination that cannot be beat.

Prego - Portuguese Garlic Steak Sandwich

6-8 oz flank steak / top round / top sirloin (¼" thick pieces)

garlic (thinly sliced)

tbsp extra virgin olive oil

bay leaf

bread roll

salt (to taste)

pepper (to taste)

Season both sides of the steak with salt and pepper. Using meat tenderizer, or back of a skillet, pound the meat until it is ⅛&quot; thick.

Sprinkle the sliced garlic and bay leaf pieces over the steak. Gently pound the garlic until it is embedded into the steak.

Heat a skillet with olive oil to medium high heat. Once the pan is hot, add in the steak, garlic side down. Cook the meat for one minute on each side. Pick off the bay leaf pieces and discard.

Into the same pan add in the bread. Allow it to toast for about one minute. Add in more olive oil if needed. Assemble and serve!

https://www.youtube.com/watch?v=FbIKfcDEPLA

Steak sandwich with garlic nailed into the steak!
GET THE RECIPE: https://justcookwithmichael.com/recipes/prego/

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RELATED RECIPES:
Papo Secos | Portuguese Bread Rolls: https://youtu.be/40zqL-lXrYY
https://justcookwithmichael.com/recipes/papos-secos/ 

Carne Vinha d’ Alhos: https://youtu.be/vjFzRYezw4I 
https://justcookwithmichael.com/recipes/carne-vinha-d-alhos-pork-marinated-in-garlic-and-wine/

Bifana | Marinated Pork Sandwich: https://youtu.be/Hg2-w7WuqYI
https://justcookwithmichael.com/recipes/bifana/ 

Francesinha | Portugal's Hangover Sandwich?: https://youtu.be/YjLgGveNBRc 
https://justcookwithmichael.com/recipes/francesinha 

Preparation of Tremoços | Lupini Beans, Portugal's Most Popular Snack: https://youtu.be/xaI8e_b023Q 
https://justcookwithmichael.com/recipes/tremocos/ 


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________________________________________________________________________

Garlic hammered into steak!
RECIPE:
6-8             oz          flank steak, top round, top sirloin           
1                               garlic clove     
1-1/5         tbsp       extra virgin olive oil    
1                                bayleaf (optional)                                              
1                                bread roll 
Papo Secos recipe link: https://youtu.be/40zqL-lXrYY                                 
                                  salt & pepper to taste

(For six sandwiches you would need about2 2.5 to 3 pounds of steak) 

1. Thinly slice the garlic
2. Cut the bay leaf into large pieces
3. Trim the steak, and if your steak is thick cut it into 1/4 inch slices
4. Thoroughly tenderize the steak with a meat tenderizing hammer. It should be about an 1/8 inch thick. 
5. Gently nail the garlic and bay leaf into the steak.
6. Preheat a saute pan and put in the olive oil. Gently place the steak garlic side down. Cook about 1 minute on each side.
7. Remove the steak from the pan and toast the bread in the pan with the steak juices. Add more olive oil if needed.
8. Enjoy

Prego | Portuguese Sandwich. The garlic gets nailed into the steak!

This knife and fork steak sandwich is so easy to pull together.   It's perfect for weeknight dinners, but delicious enough for more special occasions.  Just quickly pan sear the steak then serve over toasted garlic ciabatta and top with balsamic mushrooms and onions - perfection!

Open Face Steak Sandwich with Balsamic Mushrooms & Onions

garlic ciabatta, (about 3/4-inch thick)

olive oil, (divided)

sweet onion, (thinly sliced)

mushrooms

skirt

balsamic vinegar

thyme

Brush both sides of ciabatta slices lightly with 1 tablespoon olive oil.  Lightly toast slices in oven or toaster oven until golden.

Heat remaining 2 tablespoons olive oil in large nonstick skillet over medium heat.  Add onion and season with salt and cook stirring occasionally, until onion is softened, about 4 minutes.  Add mushrooms and cook until softened, about 3 minutes.  Increase heat to medium high, add balsamic vinegar and cook, stirring frequently, until most of the liquid is absorbed, about 3 minutes.  Stir in thyme.  Remove from skillet and keep warm.

Heat same skillet over medium-high heat.  Cook steak in 2 batches, stirring frequently, until browned outside and desired doneness inside.

To serve, arrange steak over toasted ciabatta and top with mushroom mixture.  Garnish with additional thyme if desired.

The best steak sandwich combines toasty baguette piled with tender skirt steak, caramelized onions, melty provolone cheese, baby arugula, and the easiest chipotle mayo.

The Best Steak Sandwich

Diamond Crystal Kosher salt

water (plus more as needed)

sour cream

chipotle peppers (from canned in adobo sauce version)

adobo sauce (from canned in adobo sauce version)

baguette (or 4 ciabatta rolls)

skirt steak

black pepper

neutral oil

deli-sliced provolone cheese

baby arugula (optional, gives great color)

olive oil (plus more if needed)

Add the onions, water, olive oil, and salt to a large pan or pot and mix together. Turn heat to medium-high and and cook covered for 12-15 minutes or until the onions are soft and most of the water has evaporated.

Uncover the pot and turn the heat down to medium.  Continue to saute until the onions are deeply caramelized (about 30 more minutes).  Pay attention to the onions. Adjust heat and/or add a splash of water to prevent burning.

For the caramelized onions

Mix the ingredients and give it a taste.  Season with salt and pepper to taste.

For the chipotle mayo

Preheat the oven to 450f and set the rack to the middle level.

Heat a large cast iron or stainless steel pan to medium-high heat.

Cut the skirt steak into half or thirds so that it can fit into the pan.  Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.

Add the oil to the pan and once smoking, add the steak.  Sear for 3 minutes per side or until well browned.  Place the cooked steak on a cutting board and tent with foil for at least 5 minutes.  After 5 minutes cut the steak into 4-inch pieces then slice against the grain into 1/4-inch thick slices.

Cut the baguette down the middle lengthwise and seperate the two sides.  Place the bottom side of the baguette onto a foil lined baking sheet.  Spread a layer of the chipotle mayo then layer the steak.  Evenly spread the onions on top and then layer the provolone cheese.  Place the top side of the baguette onto the baking sheet and spread a thin layer of olive oil so that it will toast.

Bake until the cheese melts (about 3-5 minutes).  Watch carefully!

Spread the chipotle mayo on the top side of baguette.  Distribute the optional arugula on top and then close the sandwich.  Slice into 4 large or sandwiches. Enjoy!

For the sandwiches

This is a delicious sandwich and I love your easy to follow instructions.

My 8 year old daughter and I love following your delicious recipes. Especially the video versions. Thank you for all the great food ideas.

https://www.youtube.com/watch?v=WH8FEkNm1z0

Today we're making an insanely delicious steak sandwich!  
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https://www.sipandfeast.com/the-best-steak-sandwich/

INGREDIENTS
FOR THE ONIONS
3 tablespoons (42g) olive oil
3 large red onions - sliced
1 teaspoon (3g) Diamond Crystal Kosher salt
1/2 cup (120g) water - plus more as needed
FOR THE CHIPOTLE MAYO
1 cup (230g) mayonnaise
1/4 cup (60g) sour cream
3 chipotle peppers from canned in adobo sauce version
3 tablespoons (42g) adobo sauce - from canned in adobo sauce version
FOR THE SANDWICHES
1 large baguette or 4 ciabatta rolls
1 1/2 pounds (681g) skirt steak
2 1/2 teaspoons (8g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
2 tablespoons (28g) neutral oil
1/2 pound (227g) deli-sliced provolone cheese
1-2 cups baby arugula optional, gives great color
1 tablespoon (14g) olive oil plus more if needed

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

How I Perfected The Steak Sandwich

The Mexican torta is the perfect satisfying meal that can be easily adjusted to your taste and the ingredients available. With ingredients like steak, beans, lettuce, mayo, tomato, and avocado, I guarantee you it will be your next favorite sandwich. 

vegetable oil

Pound Sirloin

Sea salt to season

onion (thinly sliced)

french rolls 6-IN long

tsp butter

black or pinto refried beans

tomato

avocado sliced

Mexican Cream

Pickled Carrots and a Spicy Red Sauce

Season steaks with sea salt. Heat oil in a large nonstick skillet over a medium-high heat. Once the oil is hot add steak and cook for about 2 minutes and turn them and add the sliced onion. Don’t worry if steak overlap.  Keep cooking until meat has cooked and has released some of its juices. Since these are very thin steaks they cook faster than a regular steak don’t overcook or the meat will dry. Set aside.

While the meat is cooking prepare the french rolls by removing some of the crumbs in the middle and brush some of the melted butter on each side.

Place the rolls buttered side down on a hot griddle and lightly toast.

Make sure your meat is soft and juicy. Do not overcook.

Spread mayonnaise on one side of the rolls and refried beans in the other.

Divided the steak with onions over the french rolls, if there is some of the meat juices in the pan pour those over the meat. Add lettuce and tomato slices.

Drizzle with cream and top with the avocado slices. Add the other part of the French roll and serve immediately with pickled carrots and a spicy salsa.  Enjoy!!

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Top Tags

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The most viewed steak sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine