Steak Sandwich Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
800 kcal
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Course
Main Course, Lunch
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Cuisine
American
Steak Sandwich Recipe
Description
To prepare, onions are slowly browned in butter to develop sweetness and deepen flavor, while bell peppers and mushrooms are also sautéed until browned and tender. Ribeye steak slices are seasoned and grilled to achieve cross-hatched searing marks and medium-rare doneness, ensuring juicy and tender beef slices.
Assembly involves layering the steak, cheeses, and cooked vegetables on sliced hoagie buns, then heating the sandwich briefly in the oven to melt the cheese and toast the bun lightly. Garlic aioli is spread on the buns to add a creamy, aromatic layer enhancing the overall taste.
This steak sandwich is best served fresh but components can be prepped and stored separately for up to two days before assembly. It does not freeze well, but refrigerated leftovers can be reheated wrapped or uncovered in the oven until warmed through, maintaining texture and flavor.
Ingredients
- 3 tablespoons butter
- 1 yellow onion large, peeled, thinly sliced
- 1 green bell pepper seeded, large sliced
- 1 red bell pepper seeded, large sliced
- 1 pint button mushrooms sliced
- 4 ounce ribeye steak each sliced into 3 slices, boneless
- 4 hoagie buns
- 8 mozzarella cheese slices
- 4 provolone cheese slices
- salt to taste
- black pepper to taste
- 1/2 garlic aioli recipe
Instructions
- Preheat the oven to 400°.
- Add 1 tablespoon of butter to a large frying pan over medium-low heat and cook the onions until well browned, which takes about 20 minutes. Set them aside.
- Add 2 tablespoons of butter to a large frying pan and cook the peppers and mushrooms over medium-low heat until browned, which takes about 10 minutes. Set aside.
- Season the ribeye steaks well with salt and pepper on both sides and cook on a hot grill or in a grill pan with 2 tablespoons of olive oil until grill marks have formed and the desired internal temperature is achieved. It will take about 2 to 3 minutes per side for a medium-rare internal temperature.
- Divide the cooked sliced ribeyes between the 4 sliced hoagie buns and layer each sandwich with 2 slices of mozzarella cheese, 1 slice of provolone cheese, roasted onions, peppers, and mushrooms.
- Add the sandwiches to the middle rack of the oven and cook for 5 minutes or until the cheese is melted and the bun is lightly toasted.
- Serve the hot sandwiches along with the aioli.
Notes
- Make components up to 2 days ahead, storing beef, vegetables, cheese, and sauce separately for freshness.
- Refrigerate assembled sandwiches covered for up to 3 days; freezing is not recommended.
- Reheat by baking sandwiches at 350°F for 8–10 minutes or reheating components separately following the recipe steps.
- Steak is seared to medium-rare but can be cooked longer for preferred doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 800 kcal
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 116mg | 39% |
| Sodium | 883mg | 37% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 43mg | 48% |
| Calcium | 250mg | 25% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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