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Ultimate Pan Seared Steak Sandwich

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The Ultimate Pan Seared Steak Sandwich features juicy, perfectly seared steak layered onto toasted rolls with caramelized onions, melted cheese, and fresh toppings for a bold and satisfying meal.

Ingredients

  • 1 pound sirloin or ribeye steak
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 sandwich rolls or ciabatta rolls
  • 4 slices provolone or mozzarella cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Arugula or lettuce leaves
  • Sliced tomatoes (optional)

Instructions

  1. Remove steak from refrigerator 20–30 minutes before cooking to reach room temperature.
  2. Season both sides generously with salt and freshly ground black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sear steak for 3–5 minutes per side, depending on thickness and desired doneness.
  5. Transfer steak to a cutting board and rest for 5–10 minutes, then slice thinly against the grain.
  6. In the same skillet, add butter and sliced onions. Cook over medium heat for 8–10 minutes until caramelized. Add garlic during the final minute.
  7. Lightly toast sandwich rolls until golden.
  8. Mix mayonnaise and Dijon mustard, then spread on the rolls.
  9. Layer sliced steak on bottom halves, top with caramelized onions and cheese slices.
  10. Broil for 1–2 minutes until cheese melts.
  11. Add arugula or lettuce and sliced tomatoes if desired. Close sandwiches and serve immediately.

Notes

  • Slice steak against the grain for the most tender texture.
  • Use a thermometer: 130–135°F for medium-rare, 140–145°F for medium.
  • Toast bread well to prevent sogginess.
  • Cook steak and onions ahead, but assemble just before serving.
  • Store cooked steak separately in the refrigerator for up to 3 days.
  • Freeze cooked steak (not assembled sandwiches) for up to 2 months.

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