Steak Sandwich

Ingredients You’ll Need

• Steak: Leftover grilled steak works perfectly, especially New York strip, ribeye, sirloin, or any tender steak you can slice thin.
• French sandwich rolls: A sturdy roll holds up best to the steak, sauce, peppers, and greens.
• Pesto mayo: Mayonnaise and fresh pesto make a creamy spread with lots of flavor.
• Red bell peppers: Sliced thin and sautéed until soft, they add color and sweetness.
• Balsamic vinegar: A good balsamic vinegar gives the peppers a rich, tangy flavor. I like to do a balsamic reduction when I can find it.
• Gorgonzola cheese crumbles: This adds a salty, bold flavor that tastes so good with steak.
• Spinach arugula mix: The greens add freshness and a little peppery bite.

Ingredient Additions and Substitutions

This steak sandwich recipe is easy to change up depending on what you have or what your family likes.

• Cheese: Swap the gorgonzola for provolone, Swiss, cheddar, mozzarella, or blue cheese.
• Vegetables: Add grilled onions, sautéed mushrooms, roasted garlic, green peppers, tomato, or chopped lettuce.
• Bread: Try ciabatta, hoagie rolls, baguette, or another sturdy sandwich roll.
• Sauce: Use remoulade, ranch, horseradish sauce, garlic aioli, or a little balsamic glaze.
• Extra toppings: Add a fried egg, crispy onions, or a drizzle of olive oil and balsamic.
• Steak: This works with leftover steak, freshly grilled steak, or even thinly sliced roast beef in a pinch.

How to Make a Steak Sandwich

1. Make the pesto mayo. Stir the mayonnaise and pesto together in a small bowl, then refrigerate it until you are ready to build the sandwiches.

2. Warm the steak. Slice the leftover steak thin and warm it gently in a skillet over medium heat. You only want to warm it through, not cook it again.

3. Cook the peppers. In the same skillet, add a little oil and the sliced red peppers. Cook until they begin to soften, then add balsamic vinegar and cook for a few more minutes.

4. Prep the rolls. Open the French rolls and spread pesto mayo on both sides.

5. Build the sandwiches. Layer the warm steak, gorgonzola crumbles, balsamic peppers, and spinach arugula mix on the bottom half of each roll.

6. Serve. Add the top roll and serve right away while the steak and peppers are still warm.

Recipe Tips

• Do not microwave the steak. It can make the steak tough and dry. Warm it gently in a skillet instead.
• Slice the steak thin. Thin slices are easier to bite through and make the sandwich taste more tender.
• Use a sturdy roll. French rolls or ciabatta work better than soft hamburger buns.
• Use good balsamic vinegar or balsamic reduction. Since the ingredient list is simple, a good balsamic makes a difference.
• Don’t overcook the steak. It is already cooked, so it only needs a quick warm-up.
• Toast the bread if you want more texture. This is optional, but it helps the roll hold up to the sauce.

Frequently Asked Questions

Make Ahead and Storage

You can make the pesto mayo up to a few days ahead and keep it covered in the refrigerator. The peppers can also be cooked ahead of time and reheated in a skillet before serving.

For leftovers, store the steak, peppers, sauce, greens, and rolls separately. This keeps the bread from getting soggy. When you are ready to eat, warm the steak and peppers in a skillet, then assemble the sandwich fresh.

I don’t recommend freezing the assembled sandwiches, but you can freeze cooked steak and use it later.

Pairing Ideas

This steak sandwich recipe is great with chips, French Fries, Potato Wedges, Roasted Vegetables, pasta salad, or a simple green salad. It also goes really well with soup, especially Roasted Tomato Soup, French Onion Soup, Cheesy Loaded Potato Soup, Corn Chowder, Minestrone, or Broccoli Cheese Soup.