Goodbye forever, sad deli-meat sandwiches. Once you try this Steak Sandwich, beware—cold cuts just might become a thing of the past. Whether you start with a fresh steak in hand or are looking to use up some beefy leftovers, you can't go wrong with this steak sandwich recipe.
This quick stovetop sandwich features tender, juicy strips of steak, a toasty baguette, caramelized onion, and a tangy, creamy sauce—the perfect complement to steak—cuts the fat and enhances the flavor. It's the kind of sandwich that doesn't just compete with your favorite sandwich shop, it outshines it.
If you can't get enough savory, beefy sandwiches, be sure to add these roast beef sliders to the menu. Similar steakhouse flavor, but with buttery rolls, melty provolone, and made for a crowd!
Table of Contents
Why This Recipe Works
I can assure you—as a native Texan, beef isn't just dinner, it's a way of life. We've cooked more steak in our house than most folks grill in a lifetime, and with all that practice, we've learned exactly what makes a steak moment unforgettable.
Whether you're working with leftover steak (this is a great use for leftover air fryer filets or holiday prime rib, like in our sister recipe, prime rib sandwiches) or starting from scratch, we've got you covered. Below, you'll find step-by-step instructions for cooking a perfectly juicy ribeye right on your stovetop. We're talking a full-flavored, juicy interior with a gorgeously seasoned steakhouse crust.
This recipe may seem like a lot of steps at first glance, but this beef steak sandwich recipe is ready in just 30 minutes from start to finish. We've streamlined all your steps for maximum efficiency and, even more so, maximum flavor.
Sweet onions and butter meld together for a sweet, caramelized touch. The bread gets toasted in the same pan the steaks cook in, picking up on all that gorgeous beefy flavor. The sauce is a crave-worthy, gourmet combination of flavors that comes together in 2 minutes flat. Then, in comes the arugula for a fresh, peppery addition. And last but not least, the cheese: smoked Gouda.
Steak Sandwich Ingredients (and Substitutions)
Steak | This recipe calls for ribeye. The beefy flavor is unmatched, and the intramuscular fat adds so much flavor, keeping it nice and juicy. But you can use this steak sandwich recipe to put any beefy leftovers or cut of steak to work. If you'd like to sub in a less expensive cut, try coulotte.
Bread | You can use a baguette, demi-baguette, or even ciabatta rolls.
Sauce | Creamy, tangy, and designed to wake up your tastebuds--a combination of crème fraiche, mayonnaise, Dijon mustard, and prepared horseradish. If you can't find crème fraîche, feel free to substitute sour cream or Greek yogurt. If you want something a little less gourmet and a little more store-bought, try a creamy horseradish sauce, a Dijon spread, or even a tangy jam like we use in our prosciutto sandwich.
You might also like:
- Creamy horseradish sauce - adds just the right kick of creamy heat, making every bite of your steak sandwich bold, balanced, and downright irresistible;
- Chimichurri sauce - brings a fresh, garlicky punch and herb-packed flavor that cuts through rich steak, turning any sandwich into a crave-worthy bite;
- Prime rib Au jus - rich, savory, and perfect for dunking—giving your steak sandwich that juicy, melt-in-your-mouth flavor every bite deserves; and
- Gorgonzola sauce - adds a creamy, tangy richness that melts into the steak, making your sandwich taste like a gourmet indulgence.
Caramelized Onions | This sandwich is extra special with layers of flavor. Soft, caramelized onions slow-cooked in butter, fully loaded with deep, rich, sweet flavor—the perfect contrast to savory beef.
Cheese | Smoked Gouda cheese not only melts like a dream but also enhances the steak's flavor and adds smoky vibes. Other sliced cheeses you might like for this sandwich are Monterey Jack, mozzarella, Provolone, or even a white cheddar.
Arugula | Crisp arugula adds a fresh touch, keeping the sandwich from feeling too heavy. While we love the peppery bite arugula adds to the sandwich, feel free to sub in baby spinach for a milder addition.
How Make Steak Sandwiches
Set Out the Steak | Pat the steak dry with paper towels and place on a work surface. Let it sit at room temperature for 15-20 minutes to remove the chill.
Caramelize the Onions | Add 5 tablespoons of butter to a medium-sized pan over medium heat. Once melted, add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and golden. Remove from the stovetop and set aside.
Prep the Steak | While the onions cook, drizzle the steak with 1 tablespoon of oil and rub it all over. Season one side with half the salt and pepper, pat to adhere, then flip and season the other side.
Cook the Steak | Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the remaining 2 tablespoons of oil. Place the steak in the pan and sear for 5 minutes. Flip and sear for another 4–5 minutes. Remove from the pan and let rest for 10 minutes.
Make the Sauce | While the steak is cooking, stir together crème fraîche, mayonnaise, horseradish, and Dijon in a small bowl. Add a pinch of Kosher salt and black pepper to taste. Set aside.
Toast the Bread | While the steak rests, carefully wipe out the skillet. Spread the remaining butter on the cut sides of the bread. Toast the bread, cut-side down, over medium-low heat for about 2-3 minutes, or until golden brown. Toast in batches if needed.
Make Your Sandwich | Slice the steak in ¼-inch strips, cutting against the grain. Spread the sauce on both sides of the toasted bread. Layer with arugula, sliced steak, caramelized onions, and Gouda. Top with more arugula (if desired) and close with the top bun.
Serve | Serve right away and enjoy!
5 More Steak Recipes You’ll Love
Steak Sandwich Recipe
Ingredients
- 8 tablespoons unsalted butter, divided (3 tablespoons for spreading on bread)
- 2 large yellow onions, sliced
- 3 tablespoons avocado or canola oil, separated
- 1 thick-cut beef ribeye (1-1 ½" thick, about 1 pound)
- 1 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- ¼ cup creme fraiche or sour cream
- ¼ cup mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons dijon mustard
- 1 baguette cut cut into 4 servings (or 4 demi baguettes) sliced in half lengthwise
- 3 cups baby arugula
- ½ pound deli-sliced smoked gouda cheese
Instructions
SET OUT STEAK:
- Pat the steak dry with paper towels and place on a work surface. Let it sit at room temperature for 15-20 minutes to remove the chill.
CARAMELIZE THE ONIONS:
- Add 5 tablespoons of butter to a medium-sized pan over medium heat. Once melted, add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and golden. Remove from the stovetop and set aside.
COOK THE STEAK:
- While the onions cook, drizzle the steak with 1 tablespoon of oil and rub it all over. Season one side with half the salt and pepper, pat to adhere, then flip and season the other side.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the remaining 2 tablespoons of oil. Place the steak in the pan and sear for 5 minutes. Flip and sear for another 4–5 minutes. Remove from the pan and let rest for 10 minutes.
MAKE THE SAUCE:
- While the steak is cooking, in a small bowl, stir together creme fraiche, mayonnaise, horseradish, and Dijon. Add a pinch of Kosher salt and black pepper to taste. Set aside.
TOAST THE BREAD:
- While the steak rests, carefully wipe out the skillet. Spread the remaining butter on the cut sides of the bread. Toast the bread, cut-side down, over medium-low heat for about 2-3 minutes, or until golden brown. Toast in batches if needed.
ASSEMBLE THE SANDWICH:
- Slice the steak in ¼-inch strips, cutting against the grain. Spread the sauce on both sides of the toasted bread. Layer with arugula, sliced steak, caramelized onions, and Gouda. Top with more arugula (if desired) and close with the top bun. Serve right away and enjoy!
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