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.
Steak Sandwich
A good steak sandwich hits all the right notes—juicy grilled beef, a little tang from mustard, creamy garlic aioli, and sweet caramelised onions tucked into toasted bread.
Ingredients
- 3/4 cup mayonnaise, preferably whole egg
- 1 tbsp balsamic vinegar
- 1/4 tsp salt & pepper
- 3 large onions, peeled and finely sliced (brown, white or yellow)
- 1 large garlic clove
- 600–700 g / 1.2–1.4 lb grilling beef steak
- 40 g / 3 tbsp butter
- 60 g / 2 oz rocket / arugula or other lettuce of choice
- Turkish bread, about 60cm / 2 feet long (or 4 rolls / buns of choice)
- Mustard (American-style recommended)
- 2 tbsp brown sugar
- Salt and pepper
- 2 tomatoes, thickly sliced
- 1 tbsp vegetable oil
Instructions
- For the garlic aioli, stir together the mayo and minced garlic in a small bowl. Let it sit for at least 30 minutes so the flavor develops. Use within 3 days.
- To make the caramelised onions, melt butter in a skillet over medium-low heat. Add the sliced onions and stir to coat.
- Cover with a lid or baking tray and let them cook gently for 20 minutes, stirring once or twice. Remove the lid and continue to cook uncovered for another 20 minutes, stirring occasionally, until the onions begin to brown.
- Add the brown sugar, balsamic vinegar, salt, and pepper. Cook for another 10 minutes until the mixture is thick, golden, and jammy. Keep warm.
- Take the steak out of the fridge about 20 minutes before cooking. Season well with salt and pepper.
- Heat a skillet or grill over high heat with a little oil. Sear the steak on both sides until it reaches your preferred doneness—medium rare works great for cuts like Bavette or skirt.
- Once cooked, move the steak to a plate, cover loosely with foil, and rest for 5 to 10 minutes. Then slice thinly against the grain so each bite is tender.
- Slice your bread into sandwich portions and toast lightly. Spread the bottom halves with garlic aioli, then layer on the lettuce, tomato, steak slices, and caramelised onions.
- Spread mustard on the top halves of the bread, close the sandwich, and serve warm.
Notes
- Use whole egg mayo for a rich, creamy aioli, or make it from scratch if you’re feeling ambitious.
- If short on time, you can make quick onions by sautéing just two sliced onions in butter over medium-high heat until soft, then stir in a bit of brown sugar to boost the flavor.
- For steak, Bavette (also called flap meat or sirloin tip) is a great option—it’s flavorful and tender when cooked medium rare and sliced thin. But you can use any grilling steak you like.
- If your steak is about 2 cm thick, a quick 3-minute sear on one side and 2 minutes on the other will usually get you a perfect medium rare.
- Letting the aioli sit before serving really helps the garlic mellow and blend into the mayo—don’t skip that step if you want the full flavor experience.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 418018Total Fat 27752gSaturated Fat 10920gTrans Fat 0gUnsaturated Fat 12603gCholesterol 145756mgSodium 78687mgCarbohydrates 28gFiber 3gSugar 14gProtein 39292g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.