Easy Steak Sandwich Recipe

This 8-ingredient Steak Sandwich Recipe is the ultimate hearty, satisfying meal! Tender shaved steak, caramelized onions, and gooey Monterey Jack cheese are all layered onto ciabatta with the best homemade lemon basil aioli (ever). Everything is done in less than 20 minutes, making this sandwich perfect for a quick lunch or dinner!

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Why This Recipe Works

Much like my sirloin steak sandwich, this steak sandwich recipe is absolutely mouthwatering and a total breeze to prepare! It’s ideal for busy weeknights, family dinners, or even casual gatherings (especially when you’re juggling back-to-school chaos!).

Shaved steak cooks unbelievably quickly, making it my go-to for a fast, no-fuss meal. Homemade lemon basil arugula brings a zesty, refreshing pop, while fresh arugula adds that crisp, peppery finish I can’t get enough of.

You can serve it on its own or with your favorite sides, like soup, chips, and salad. Whether you’re enjoying it fresh or reheating it for lunches throughout the week, this hearty sandwich always hits the spot!

Ingredients

Olive Oil: To sauté the onions and steak. Use extra-virgin olive oil for the best taste.
Onion: Once caramelized, thinly sliced white or yellow onion adds a sweet and savory element that complements the steak well.
Shaved Steak: Ribeye is the best cut to use for steak sandwiches due to its tender texture and marbling (this results in an extra juicy, flavor-packed bite). Sirloin is another good choice—it’s less fatty but still full of flavor.
Monterey Jack Cheese: Known for its mild, buttery flavor, Monterey Jack perfectly melts into the steak, creating a rich, creamy layer without being too overpowering.
Ciabatta: Ciabatta is slightly crispy on the outside and soft on the inside, making it perfect for holding all the components together.
Aioli: I use my homemade lemon basil aioli for a tangy, herbaceous punch that brightens up the rich flavors. For more convenience, feel free to pick up store-bought aioli or mayo!
Arugula: Provides a peppery crunch, balancing the richness of the steak and cheese.

Instructions

Cook the Onions: Heat some olive oil in a large non-stick pan over medium. Sauté the thinly sliced onions with a touch of salt for 5-7 minutes, stirring often until the onions are slightly caramelized.
Sauté the Steak: In the same pan, add the remaining oil, shaved steak, and more salt. Sauté the steak for 5 minutes until browned. For optimal results, cook the steak quickly over high heat to prevent overcooking (which helps it retain its juices). Combine the cooked steak and onions off the heat.
Assemble & Toast: Cut the ciabatta into 4 pieces, then slice each one in half and lightly toast. Add aioli on both sides, then the steak and onion mixture on one side. Top the mixture with a slice of cheese, and toast in a toaster oven until the cheese is melted.
Finish with Arugula: Once the cheese is melted, remove the sandwich from the toaster oven, top it with a handful of arugula, place the top piece of bread on, and cut your steak sandwich in half before serving.

Substitutions & Variations

Cheese: While Monterey Jack is my personal favorite, you can easily swap it out for provolone for a smoky flavor, Swiss for a nutty taste, or cheddar for a sharper bite.
Bread: If ciabatta isn’t your thing, try using a baguette for a more rustic crunch, brioche for a slightly sweeter, softer bite, or sourdough for a tangy contrast.
Shaved Steak: Chuck roast can also be used, especially if you’re looking for a more budget-friendly option that still provides good flavor and tenderness when sliced.
Onions: For a different flavor profile, try caramelized red onions or shallots.
Aioli: If you don’t have the ingredients for lemon basil aioli, substitute it with classic garlic aioli, horseradish sauce, or mayo mixed with a bit of Dijon for a tangy bite.
Arugula: Not a fan of arugula? Swap it out for romaine, iceberg, green, or butter lettuce.
Steak Seasoning: For a kick, try seasoning the steak with cracked black pepper or a dash of red pepper flakes. If you prefer a herbaceous note, add thyme or oregano.

Steak sandwich sideways on a plate with chips.

Storing & Reheating

To keep your steak sandwiches fresh, follow these storage and reheating guidelines:

Fridge: Store leftover steak and other sandwich components in separate airtight containers for up to 4 days in the fridge. Assemble and toast when you’re ready to eat!
Reheating: For the best results, reheat your sandwiches in a toaster oven at 350 degrees Fahrenheit for 10-12 minutes until the bread is crispy and the filling is warm.
Prep Ahead: Prepare all the sandwich components (cook the steak, caramelize the onions, and mix the aioli) and store them separately for up to 3-4 days. Assemble the sandwiches right before serving to keep everything fresh.

Expert Tips

Low and Slow for Onions: Cook the onions over medium-low heat to develop their natural sweetness without burning them. Stir occasionally to ensure even browning.
Freeze for Easy Slicing: If you’re slicing the steak yourself, freeze it for 15-20 minutes beforehand. This makes it easier to get thin, even slices.
Lightly Oil the Bread: Before toasting the ciabatta, I like to brush it with a touch of olive oil to enhance its flavor and achieve a perfectly golden-brown crust.
Give the Steak Space: Cook the shaved steak in batches if necessary. Overcrowding the pan can cause the meat to steam instead of sear, which no one wants!

FAQs

Is there a gluten-free option?

Yes! To make this steak sandwich suitable for those with gluten sensitivities or allergies, simply use gluten-free ciabatta or baguette.

What other vegetables go well on this sandwich?

Grilled bell peppers, mushrooms, or zucchini would all make delicious additions to this steak sandwich recipe. You can also add fresh tomatoes, cucumbers, or sprouts!

How can I keep my sandwich from turning soggy?

To prevent a soggy steak sandwich recipe, lightly toast the bread before adding the filling, and drain any excess moisture from the steak and onions before assembling.

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If you try this Steak Sandwich Recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!