Steak Sandwich

When you’re craving something hearty but don’t want to fuss with a complicated dinner, this Steak Sandwich is the perfect fix. We’re talking seared slices of tender beef layered with sweet caramelised onions, tangy mustard, crisp greens, juicy tomatoes, and a generous slather of garlicky aioli—all nestled inside toasted bread. Whether you’re making it for a quick weeknight dinner or feeding friends at a backyard gathering, this sandwich never fails to impress.

The Steak Sandwich That’s Worth Every Bite

There’s something satisfying about biting into a sandwich that’s stacked high with layers of bold flavor. This one sits right between “simple lunch” and “gourmet bistro”—easy enough to whip up on a weeknight, yet special enough to serve when you’ve got company.

Let’s talk steak: I like using a thick, flavorful cut like bavette (also called sirloin flap or flap steak). It’s got rich beefy flavor and turns out incredibly tender when cooked right and sliced thin against the grain. Skirt or flank steak also work beautifully—just cook them quickly and don’t go beyond medium rare if you can help it.

What You’ll Need

For the Garlic Aioli

• ¾ cup whole egg mayonnaise
• 1 large garlic clove, finely minced

For the Caramelised Onions

• 3 large onions (brown, white, or yellow), thinly sliced
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

For the Steak Sandwich

• 600–700g (about 1.3–1.5 lbs) grilling steak (bavette, skirt, flank, or your favorite)
• Salt and freshly cracked black pepper
• 1 tablespoon vegetable oil
• 2 tomatoes, thickly sliced
• A handful of rocket/arugula or other leafy greens
• American mustard (or Dijon if you prefer)
• Turkish bread, baguette, or your favorite sandwich rolls

How to Make It

Make the Garlic Aioli
Stir the garlic into the mayo and let it sit for at least 30 minutes to allow the flavors to develop. You can prep this ahead and keep it in the fridge for up to 3 days.

Caramelise the Onions
Melt butter in a skillet over medium-low heat. Add onions, stir to coat, then cover and let them cook gently for about 20 minutes, stirring once or twice. Uncover, increase the heat slightly, and cook for another 20 minutes, stirring occasionally, until golden. Add brown sugar, vinegar, salt, and pepper, and cook for another 10 minutes until sticky and jammy. Set aside and keep warm.

Cook the Steak
Take the steak out of the fridge 20 minutes before cooking to come to room temperature. Season it generously with salt and pepper. Heat a skillet or grill pan with oil over high heat. Sear the steak until it reaches your preferred doneness—medium rare is ideal for bavette or skirt (around 3 minutes on the first side, 2 on the second for 2cm thickness).

Let the steak rest under foil for 5–10 minutes. Then slice it thinly across the grain.

Assemble the Sandwich
Cut your bread into sandwich-sized pieces (about 6 inches) and toast them lightly. Spread the bottom half generously with garlic aioli, then layer on rocket, tomato slices, steak, and a good helping of caramelised onions. Slather mustard on the top piece of bread and close the sandwich.

Shortcuts & Variations

• In a rush? Just sauté 2 onions in butter until soft, then stir in brown sugar to fake that caramelised flavor in half the time.
• Try a different cut: Flat iron, rump, or even thick-cut minute steaks work well. Just don’t overcook.
• Homemade Aioli Option: Blend 2 egg yolks with 2 minced garlic cloves, then slowly drizzle in ¾ cup light olive oil. Season with salt, lemon juice, and a dab of Dijon mustard.

Serving Suggestions

This sandwich pairs great with a cold beer or crisp cider. For sides, keep it simple:

• Shoestring fries or potato wedges
• A crunchy slaw or side salad
• Roasted veggies if you want to bulk it up a bit

It also makes a great picnic or game day snack—just wrap it in foil and keep warm.

Leftovers and Storage

If you have leftover steak or onions, store them in separate containers in the fridge for up to 3 days. Reheat the steak gently in a skillet and pile it into a fresh sandwich, or slice it over a salad for a quick lunch the next day.

Tips for the Best Steak Sandwich

• Slice against the grain: This makes all the difference for tenderness.
• Don’t skip the resting time: It helps the juices settle back into the meat.
• Toast the bread: Just enough to give it structure without going dry.
• Layer smart: Wet ingredients on the top and bottom, sturdy greens in the middle to keep the bread from getting soggy.

Also try these Sandwich recipe:-

• Sourdough Sandwich Bread
• Monte Cristo Sandwich
• Tuna Sandwich