Steak Sandwich Recipe

Marinate the steak

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Cook the steak

Heat a heavy skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a thin film of oil if your pan is not nonstick. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. Remove steak to a cutting board and let rest 5–10 minutes to retain juices.

Slice the steak

Against the grain, thinly slice the steak into 1/8–1/4 inch strips. Cutting against the grain shortens the muscle fibers and makes the steak more tender for the sandwich.

While the steak rests, heat 1 tbs olive oil in a skillet over medium heat. Add the sliced onion and bell pepper and a pinch of the listed salt. Sauté, stirring occasionally, until softened and caramelized at the edges, about 8–12 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Halve the rolls lengthwise. Spread about 1/2 tbs softened butter on each cut side (total 2 tbs). Optionally toast the buttered rolls in a skillet or under a broiler until lightly golden, about 1–2 minutes, watching closely so they don't burn.

Spread 1 tsp mayonnaise on the bottom half of each roll and 1/2 tsp mustard on the top half, if using. Arrange a layer of sliced steak over the bottom halves of the rolls, dividing the meat evenly among the 4 sandwiches. Top the hot steak with a slice of provolone (or American) so it melts slightly. Add sautéed onions and peppers on top of the cheese, then a small handful of arugula or lettuce if desired. Close the sandwiches and press lightly.

If you prefer the cheese fully melted, place assembled sandwiches in a hot skillet, cover, and heat 1–2 minutes until cheese softens. Alternatively, place them under a broiler for 1–2 minutes, watching carefully.

Slice sandwiches in half on the diagonal and serve hot.