A steak sandwich roll pairs thinly sliced seared beef with soft, toasted rolls and simple toppings for a hearty meal that is easy to customize. This version adds caramelized onions, sharp cheese, and a quick mustard mayonnaise; the key is to sear the steak hot, rest it, and slice it thinly across the grain.
Ingredients
- 1½ lb (680 g) boneless sirloin or flank steak, about ¾–1 in (2–2.5 cm) thick
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tbsp (14 g) unsalted butter
- 2 medium yellow onions, thinly sliced, about 3 cups (330 g)
- 1 tbsp (15 ml) water, plus more as needed
- 4 hoagie or steak sandwich rolls, about 6 in (15 cm) long, 4 rolls (roughly 340 g total)
- 4 slices provolone cheese, about 3 oz (85 g) total
- ¼ cup (60 g) mayonnaise
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 cup (30 g) loosely packed arugula or shredded lettuce
Instructions
- Prepare the steak. Pat the steak dry with paper towels. Season both sides with the salt and pepper. Leave it at room temperature while you start the onions, no longer than 20 minutes; keep raw meat and its juices away from the rolls and other ready-to-eat ingredients.
- Cook the onions. Melt the butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring every few minutes, for 15–18 minutes, until very soft and deep golden. If they begin sticking or browning too quickly, add the tablespoon of water and lower the heat. Transfer the onions to a plate.
- Sear the steak. Wipe out the skillet if needed and heat the oil over medium-high until shimmering. Add the steak and cook without moving it for about 3–5 minutes per side, adjusting for thickness. Check the thickest part with an instant-read thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If it has not reached that temperature, continue cooking and check again. Rest the steak on a clean cutting board for at least 3 minutes.
- Toast the rolls. While the steak rests, split the rolls lengthwise without cutting all the way through. Toast the cut sides in the skillet over medium heat for 1–2 minutes, working in batches if necessary. Keep an eye on them so they turn golden rather than burn.
- Mix the sauce and slice the steak. Stir together the mayonnaise, Dijon, and Worcestershire sauce. Slice the rested steak thinly across the grain; look for the direction of the muscle fibers and cut across them to make tender bites. If the steak released juices, pour them over the sliced meat.
- Assemble and serve. Spread the sauce inside each roll. Divide the steak, onions, and provolone among the rolls. For melted cheese, return the assembled sandwiches to the warm skillet, cover for 1–2 minutes, and heat until the cheese softens. Add the arugula or lettuce just before serving.
Tips
- Choose the right cut: Sirloin is straightforward to slice and widely available. Flank steak is flavorful but must be cut thinly across the grain. If using a particularly thick steak, allow extra cooking time and rely on the thermometer rather than the clock.
- Use a hot pan and avoid crowding: A crowded skillet steams the meat instead of searing it. Cook steaks one at a time if needed, and let the pan heat back up between batches.
- Keep the filling manageable: Slice the steak after its rest and cut long slices into shorter pieces if they are difficult to bite. Do not slice with the grain; that leaves tougher, stringier pieces.
- Make the onions ahead: Cook them up to 3 days in advance and refrigerate in a covered container. Rewarm gently in a skillet; add a splash of water if they look dry.
Serving Suggestions
Serve the sandwiches hot with crisp, salty sides such as oven fries, potato chips, or a green salad with a sharp vinaigrette. Pickles, pickled peppers, or a small bowl of coleslaw add a bright contrast to the rich beef and cheese. For a more substantial meal, offer extra onions and sauce at the table rather than overfilling each roll.
Variations
- Swap the cheese: Use Swiss, cheddar, or Monterey Jack in place of provolone. A sharper cheese makes the sandwich more pronounced; choose one that melts readily.
- Add peppers: Sauté one sliced bell pepper with the onions, adding a few extra minutes as needed. Sweet peppers keep the filling mild; pickled hot peppers add more tang and heat.
- Try a different sauce: Replace the mustard mayonnaise with horseradish sauce, or stir 1–2 teaspoons (5–10 g) prepared horseradish into the mayonnaise. Add a small amount first and taste before adding more.
- Use a different roll: Soft hoagie rolls are easy to bite through, while crustier rolls give more chew. If using a very crusty roll, warm it briefly and avoid overfilling so the sandwich stays easy to eat.
Storage and Reheating
For the best texture, store the steak, onions, sauce, and rolls separately. Refrigerate cooked steak and onions within 2 hours of cooking in covered containers; they keep for 3–4 days at 40°F (4°C) or colder. Keep the sauce refrigerated and use it within the date on its ingredients. Assembled sandwiches become soggy, so refrigerate leftovers promptly and eat within 3–4 days.
Reheat steak and onions in a covered skillet over low heat with a teaspoon or two of water, stirring or turning until hot throughout. For leftovers, USDA FSIS recommends reheating to 165°F (74°C); check the center with a food thermometer. Add the cheese near the end, then assemble in a freshly toasted roll. You can also freeze the cooked steak and onions for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Do not leave the sandwich at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make these steak sandwiches ahead?
Yes. Cook the onions and sauce in advance, and refrigerate them separately. For the freshest result, cook and slice the steak shortly before serving. If you cook it ahead, chill it promptly and reheat it to 165°F (74°C) before assembling.
How do I know which way to slice the steak?
Look for the lines of muscle fibers running along the steak. Set your knife perpendicular to those lines and make thin slices. Cutting across the fibers shortens them, making each bite easier to chew.
Can I use leftover steak?
Yes, provided it was refrigerated within 2 hours and has been stored safely. Slice it thinly and warm it gently with a splash of water, checking that leftovers reach 165°F (74°C) before serving.
What if I do not have a meat thermometer?
A thermometer is the reliable way to check the safe minimum temperature; color and cooking time are not dependable substitutes. Use an instant-read thermometer in the thickest part of the steak, avoiding the pan or bone if present.
Can I cook the steak in a grill pan or on an outdoor grill?
Yes. Preheat it well, oil the steak lightly, and cook until browned, turning as needed. Cooking time depends on thickness and heat, so check the center with a thermometer and observe the same 145°F (63°C) minimum and 3-minute rest.
How can I keep the rolls from getting soggy?
Toast the cut sides and spread sauce in a thin layer. Add lettuce just before serving, and keep extra sauce and juicy toppings on the side. Assemble the sandwiches shortly before eating rather than storing them fully built.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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