18 Delicious Steak Sandwich Recipes Gourmet

Feeling hungry for something hearty and utterly satisfying? You’re in the right place! Our roundup of 18 Delicious Steak Sandwich Recipes Gourmet is all about transforming simple ingredients into mouthwatering meals that’ll have everyone asking for seconds. Whether you’re craving quick weeknight dinners or planning a cozy weekend feast, these recipes promise to deliver big flavors with minimal fuss. Let’s dive in and find your next favorite sandwich!

Classic Philly Cheesesteak Sandwich

Picture this: you’re strolling down the streets of Philadelphia, the aroma of sizzling beef and melted cheese wafting through the air. That’s the magic of a Classic Philly Cheesesteak Sandwich, a hearty meal that’s as straightforward to make as it is delicious to eat.

Ingredients

• 1 lb ribeye steak, thinly sliced (freeze for 30 minutes to make slicing easier)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 large onion, thinly sliced (sweet onions work best here)
• 1 green bell pepper, thinly sliced (adds a nice crunch)
• 4 slices provolone cheese (or Cheez Whiz for the authentic Philly experience)
• 4 hoagie rolls, split (toasted lightly for extra crunch)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced onions and bell peppers to the skillet. Cook, stirring occasionally, until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the veggies to one side of the skillet. Add the sliced ribeye to the other side. Season with salt and pepper. Cook for about 2 minutes per side, just until the beef is no longer pink. Tip: Resist the urge to stir too much; let the beef get a nice sear.
4. Mix the beef and veggies together in the skillet. Lay the provolone cheese slices over the top. Cover the skillet for 1 minute to let the cheese melt. Tip: If using Cheez Whiz, drizzle it over the beef and veggies instead.
5. Divide the beef, veggie, and cheese mixture evenly among the hoagie rolls. Serve immediately.

Unbelievably juicy and packed with flavor, this sandwich is a crowd-pleaser. Try serving it with a side of crispy fries or a cold beer for the ultimate comfort meal.

Garlic Butter Steak Sandwich

Sometimes, you just need a sandwich that feels like a hug—this garlic butter steak sandwich is exactly that. It’s juicy, flavorful, and surprisingly easy to whip up for a weeknight dinner that feels special.

Ingredients

• 1 lb ribeye steak (about 1 inch thick for perfect searing)
• 2 tbsp unsalted butter (I always go for grass-fed for that extra flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I like to use flaky sea salt for texture)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 4 slices crusty bread (a baguette works wonders here)
• 1/2 cup arugula (for a peppery kick)
• 1/4 cup shaved parmesan (because cheese is life)

Instructions

1. Let the steak sit at room temperature for 30 minutes before cooking—this ensures even cooking.
2. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the steak with salt and pepper, then sear in the skillet for 4 minutes per side for medium-rare. Tip: Don’t move the steak while it sears to get a perfect crust.
4. Remove the steak and let it rest on a cutting board for 10 minutes. Tip: Resting is key for juicy meat.
5. In the same skillet, melt butter over low heat and add minced garlic. Cook for 1 minute until fragrant. Tip: Keep the heat low to avoid burning the garlic.
6. Slice the steak thinly against the grain, then toss in the garlic butter.
7. Toast the bread slices until golden, about 2 minutes per side.
8. Layer arugula on two bread slices, top with steak and garlic butter, then sprinkle with parmesan.
9. Close the sandwiches with the remaining bread slices and press gently.

Absolutely divine—the steak is melt-in-your-mouth tender, with the garlic butter adding a rich depth. Serve it with a side of crispy sweet potato fries for the ultimate comfort meal.

Spicy Sriracha Steak Sandwich

Let’s talk about a sandwich that packs a punch and satisfies those spicy cravings. This Spicy Sriracha Steak Sandwich is your go-to for a flavorful, hearty meal that’s easy to whip up.

Ingredients

• 1 lb flank steak (thinly sliced against the grain for tenderness)
• 1/4 cup sriracha sauce (adjust if you’re sensitive to heat)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp honey (for that perfect sweet and spicy balance)
• 2 cloves garlic (minced, because fresh is best)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 4 hoagie rolls (toasted lightly for crunch)
• 1 cup arugula (for a peppery bite)
• 1/2 red onion (thinly sliced, soak in cold water to mellow the sharpness)

Instructions

1. In a bowl, whisk together sriracha, soy sauce, honey, and minced garlic to make the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes in the fridge—overnight is even better for deeper flavor.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Tip: Don’t overcrowd the pan to get a good sear on the steak.
4. Cook the steak for 2-3 minutes per side, until nicely browned but still juicy. Remember, flank steak cooks quickly!
5. While the steak rests, toast the hoagie rolls until golden. This step adds a delightful crunch.
6. Layer the bottom half of each roll with arugula, followed by the cooked steak and topped with red onion slices.
7. Drizzle any remaining marinade over the steak for extra flavor, then cap with the top half of the roll.

Every bite of this sandwich is a mix of spicy, sweet, and savory with a satisfying crunch from the toasted roll. Serve it with a side of sweet potato fries or a crisp salad to round out the meal.

Mushroom and Swiss Steak Sandwich

Sometimes, you just need a hearty sandwich that feels like a hug on a plate. This Mushroom and Swiss Steak Sandwich is exactly that—comfort food at its finest, with juicy steak, earthy mushrooms, and melty Swiss cheese.

Ingredients

• 1 lb skirt steak (it’s tender and cooks quickly)
• 2 cups sliced cremini mushrooms (baby bellas work too)
• 1 large onion, thinly sliced (I love the sweetness when caramelized)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 4 slices Swiss cheese (the meltier, the better)
• 2 hoagie rolls, split (toasted for extra crunch)
• Salt and pepper (to season, but be generous)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season the steak with salt and pepper, then sear for 3-4 minutes per side for medium-rare. Tip: Don’t move the steak while searing to get a perfect crust.
3. Remove steak and let it rest on a cutting board. Slice thinly against the grain. Tip: Resting keeps the juices in.
4. In the same skillet, add onions and mushrooms. Cook until golden, about 5 minutes. Tip: Stir occasionally for even browning.
5. Pile the steak, onions, and mushrooms onto the hoagie rolls. Top with Swiss cheese.
6. Broil for 1-2 minutes until the cheese is bubbly and slightly browned.

Dig into this sandwich and enjoy the contrast of the crispy bread, tender steak, and gooey cheese. It’s a flavor bomb that’s perfect for a lazy weekend lunch or a quick weeknight dinner.

Blue Cheese and Caramelized Onion Steak Sandwich

Sometimes, you just need a sandwich that feels like a hug. This Blue Cheese and Caramelized Onion Steak Sandwich is exactly that—rich, melty, and packed with flavor.

Ingredients

• 1 lb flank steak (I find it’s the perfect thickness for sandwiches)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, thinly sliced (sweet onions work wonders here)
• 1 tbsp balsamic vinegar (adds a nice tangy depth)
• 1/2 cup crumbled blue cheese (the stronger, the better in my book)
• 4 slices of sourdough bread (toasted to perfection)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add the balsamic vinegar to the onions. Reduce the heat to low and cook for another 20 minutes, stirring every 5 minutes, until deeply caramelized. Tip: If the onions start to stick, add a splash of water.
3. While the onions cook, season the flank steak generously with salt and pepper on both sides.
4. Heat the remaining 1 tbsp olive oil in another skillet over high heat. Add the steak and cook for 4 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
5. Slice the steak thinly against the grain. Tip: This ensures each bite is tender.
6. Toast the sourdough slices until golden.
7. Assemble the sandwiches: layer the steak, caramelized onions, and blue cheese on the toasted bread.

Dig into this sandwich and you’ll love how the creamy blue cheese melts into the sweet onions and juicy steak. Try serving it with a side of crispy sweet potato fries for the ultimate comfort meal.

BBQ Steak Sandwich with Coleslaw

Hungry for something hearty and packed with flavor? This BBQ steak sandwich with coleslaw is your ticket to a delicious meal that’s perfect for any day of the week. It’s got the perfect balance of smoky, sweet, and crunchy textures that’ll make you come back for seconds.

Ingredients

• 1 lb flank steak (I find it’s the best cut for sandwiches, tender and flavorful)
• 1/2 cup BBQ sauce (go for your favorite brand, or homemade if you’re feeling ambitious)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp salt (sea salt adds a nice crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 cups coleslaw mix (or shred your own cabbage and carrots for extra freshness)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 1 tbsp apple cider vinegar (it gives the coleslaw a nice tang)
• 4 brioche buns (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F. This ensures a good sear on the steak.
2. Rub the flank steak with olive oil, then season both sides with salt and black pepper. The oil helps the seasoning stick and promotes even cooking.
3. Grill the steak for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
4. Let the steak rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.
5. While the steak rests, mix the coleslaw mix, mayonnaise, and apple cider vinegar in a bowl. Toss well to coat evenly. A quick tip: let it sit for a few minutes to soften the cabbage slightly.
6. Slice the steak thinly against the grain. This makes each bite tender and easy to chew.
7. Toast the brioche buns lightly on the grill for about 1 minute. Watch them closely to avoid burning.
8. Assemble the sandwiches: layer the sliced steak on the bottom bun, drizzle with BBQ sauce, then top with a generous heap of coleslaw. The contrast of warm steak and cool coleslaw is divine.

Absolutely irresistible, this sandwich combines the smoky char of the steak with the creamy crunch of coleslaw. Serve it with a side of pickles or potato chips for that classic BBQ feel.

Pepperoncini Steak Sandwich

Ever find yourself craving something hearty yet easy to whip up? This Pepperoncini Steak Sandwich is your answer, packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 lb flank steak – I like it about 1 inch thick for the perfect bite.
• 1 cup pepperoncini peppers, sliced – The more, the merrier for that tangy kick.
• 2 tbsp olive oil – Extra virgin is my go-to for its fruity notes.
• 1 tsp garlic powder – Because everything’s better with garlic.
• 1/2 tsp salt – Just enough to enhance all the flavors.
• 4 hoagie rolls – Toasted to golden perfection, they’re the best vessel.
• 1/2 cup provolone cheese, shredded – Melts like a dream over the steak.

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil. A hot pan ensures a good sear on the steak.
2. Season the flank steak with garlic powder and salt on both sides. This is where the magic starts.
3. Place the steak in the skillet. Cook for 5 minutes per side for medium-rare. Tip: Don’t move it around to get that perfect crust.
4. Remove the steak and let it rest for 5 minutes. This keeps all those juicy flavors locked in.
5. While the steak rests, add the remaining olive oil to the skillet and toss in the pepperoncini peppers. Sauté for 2 minutes until slightly softened.
6. Slice the steak thinly against the grain. This ensures every bite is tender.
7. Divide the steak and peppers among the hoagie rolls. Top with provolone cheese.
8. Broil the sandwiches for 2 minutes until the cheese is bubbly and slightly browned. Watch closely to avoid burning.

Just imagine the first bite: tender steak, tangy peppers, and melty cheese all hugged by a crispy roll. Serve it with a side of crispy fries or a simple salad for the ultimate meal.

Avocado and Bacon Steak Sandwich

Perfect for those lazy weekend brunches or a hearty lunch, this Avocado and Bacon Steak Sandwich combines creamy, rich flavors with a satisfying crunch. You’ll love how the smoky bacon pairs with the buttery avocado and juicy steak.

Ingredients

• 2 slices of thick-cut bacon (I always go for applewood smoked for that extra flavor)
• 1 ripe avocado, sliced (make sure it’s just soft enough to give under gentle pressure)
• 1 sirloin steak, about 1 inch thick (room temp cooks more evenly)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• Salt and freshly ground black pepper (to season the steak perfectly)
• 2 slices of sourdough bread (toasted to golden perfection)
• 1 tbsp mayonnaise (for a creamy base)
• 1 tsp lemon juice (to brighten up the avocado)

Instructions

1. Heat a skillet over medium heat and cook the bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate.
2. Season the steak generously with salt and pepper on both sides.
3. In the same skillet, add olive oil and increase heat to medium-high. Cook the steak for 4 minutes per side for medium-rare, or until your desired doneness.
4. Let the steak rest on a cutting board for 5 minutes before slicing against the grain into thin strips.
5. While the steak rests, toast the sourdough bread until golden and crisp.
6. Spread mayonnaise on one side of each toast slice.
7. Layer the sliced steak, crispy bacon, and avocado slices on one piece of toast. Drizzle with lemon juice.
8. Top with the second slice of toast, press gently, and slice in half if desired.

Layers of flavor and texture make every bite of this sandwich a delight. The creaminess of the avocado, the crispiness of the bacon, and the tenderness of the steak create a perfect harmony. Serve it with a side of sweet potato fries for an unbeatable combo.

Jalapeno Popper Steak Sandwich

Craving something spicy and satisfying? This Jalapeno Popper Steak Sandwich combines the kick of jalapenos with the richness of steak for a meal that’s sure to impress.

Ingredients

• 1 lb flank steak (I find it’s the perfect cut for sandwiches)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp salt (don’t skimp, it brings out the steak’s taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 4 jalapenos, sliced (remove seeds if you’re not into too much heat)
• 1/2 cup cream cheese (room temp spreads easier)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 4 slices of bacon, cooked crispy (because everything’s better with bacon)
• 2 hoagie rolls, toasted (for that perfect crunch)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F.
2. Rub the flank steak with olive oil, then season both sides with salt and pepper.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
4. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
5. While the steak rests, mix the cream cheese and cheddar cheese in a bowl until well combined.
6. Spread the cheese mixture on the toasted hoagie rolls.
7. Layer the sliced steak, jalapenos, and crispy bacon on top of the cheese.
8. Close the sandwiches and press lightly to help everything stick together.

With its creamy, spicy, and meaty layers, this sandwich is a flavor bomb. Try serving it with a side of cool ranch dressing to balance the heat.

French Onion Steak Sandwich

Dig into this French Onion Steak Sandwich, a hearty twist on the classic soup that’s perfect for when you’re craving something indulgent yet familiar. You’ll love how the caramelized onions meld with the juicy steak, all hugged by toasty bread.

Ingredients

• 1 lb ribeye steak (about 1 inch thick for the perfect bite)
• 2 large yellow onions, thinly sliced (they sweeten up so nicely when caramelized)
• 2 tbsp unsalted butter (I always go for butter over oil here for richer flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp sugar (just a pinch to help the onions caramelize)
• 1/2 cup beef broth (homemade or store-bought, both work)
• 4 slices provolone cheese (it melts like a dream)
• 1 baguette, sliced and toasted (for that essential crunch)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Season the ribeye steak generously with salt and pepper on both sides. Let it sit at room temperature for 30 minutes for even cooking.
2. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove and let rest.
3. In the same skillet, melt butter over medium heat. Add onions and sugar, stirring occasionally, until they’re golden and caramelized, about 20 minutes.
4. Pour in beef broth to deglaze the pan, scraping up any browned bits. Cook until the liquid is mostly evaporated.
5. Slice the rested steak against the grain into thin strips.
6. Layer the bottom halves of the toasted baguette with steak strips, caramelized onions, and top with provolone cheese.
7. Broil for 2-3 minutes until the cheese is bubbly and slightly browned.
8. Top with the remaining baguette halves and press gently to sandwich everything together.

Now the sandwich is ready to blow your mind with its melty cheese, tender steak, and sweet onions. Not to mention, serving it with a side of extra beef broth for dipping takes it to the next level.

Chimichurri Steak Sandwich

Now, imagine sinking your teeth into a juicy, flavorful steak sandwich that’s bursting with fresh chimichurri sauce. It’s the kind of meal that turns an ordinary day into something special, and lucky for you, it’s easier to make than you might think.

Ingredients

• 1 lb flank steak (I find it’s the perfect cut for sandwiches, tender and full of flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup red wine vinegar (adds a nice tang to the chimichurri)
• 1 cup fresh parsley, finely chopped (the fresher, the better)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1 tsp red pepper flakes (for a little kick, adjust to your heat preference)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you can)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F, to get those perfect grill marks.
2. While the grill heats up, mix the olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri sauce. Tip: Let it sit for 10 minutes to let the flavors meld.
3. Season the flank steak with a pinch of salt and pepper on both sides. Tip: Bringing the steak to room temperature before grilling ensures even cooking.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
5. Slice the steak against the grain into thin strips, then toss it with half of the chimichurri sauce.
6. Toast the ciabatta rolls lightly on the grill for about 1 minute per side, just until they’re golden and crisp.
7. Assemble the sandwiches by piling the chimichurri steak onto the rolls and drizzling with the remaining sauce.

The first bite gives you the crunch of the ciabatta, followed by the tender, herbaceous steak. Serve it with a side of sweet potato fries or a crisp salad for a meal that’s sure to impress.

Pesto and Provolone Steak Sandwich

Ever had one of those days where only a hearty, cheesy sandwich will do? This Pesto and Provolone Steak Sandwich is your answer, packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 lb skirt steak (because it’s flavorful and cooks quickly)
• 1/2 cup homemade or store-bought pesto (go for the good stuff)
• 4 slices provolone cheese (melts like a dream)
• 1 French baguette (crispy on the outside, soft inside)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F. A hot surface ensures a good sear.
2. Season the skirt steak generously with salt and pepper on both sides. This is your flavor foundation.
3. Grill or sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain. Tip: Slicing against the grain makes every bite tender.
4. While the steak rests, slice the baguette in half lengthwise and brush the inside with olive oil. Toast it on the grill or in a pan until golden. Tip: A little char adds great texture.
5. Spread pesto on both sides of the toasted baguette. Layer the sliced steak and top with provolone cheese.
6. Close the sandwich and wrap it in foil. Place it back on the grill or in a pan for 2-3 minutes to melt the cheese. Tip: The foil trick keeps everything warm and melty.

This sandwich is a juicy, cheesy masterpiece with a crunch. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Buffalo Steak Sandwich with Blue Cheese Dressing

Now, who doesn’t love a hearty sandwich that packs a punch? This Buffalo Steak Sandwich with Blue Cheese Dressing is your ticket to flavor town, combining spicy, tangy, and creamy in every bite.

Ingredients

• 1 lb flank steak (thinly sliced against the grain for tenderness)
• 1/2 cup buffalo sauce (I swear by Frank’s RedHot for that authentic kick)
• 1/4 cup blue cheese crumbles (the chunkier, the better in my book)
• 1/2 cup mayonnaise (Duke’s has the perfect tang for this dressing)
• 1 tbsp lemon juice (freshly squeezed, please, it makes all the difference)
• 4 hoagie rolls (toasted lightly for that crunch)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1/2 tsp garlic powder (a little goes a long way)

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact.
2. Season the flank steak slices with garlic powder, then sear them in the skillet for 2 minutes per side for medium-rare. Tip: Don’t overcrowd the pan to get a good sear.
3. Remove the steak from the skillet and toss it in buffalo sauce until fully coated. Let it rest for 5 minutes to soak up all that spicy goodness.
4. In a small bowl, mix mayonnaise, blue cheese crumbles, and lemon juice to make the dressing. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
5. Butter the hoagie rolls and toast them in the skillet for about 1 minute per side until golden. Tip: Watch them closely to avoid burning.
6. Assemble the sandwiches by layering the buffalo steak on the bottom half of each roll, then drizzle generously with the blue cheese dressing before topping with the other half of the roll.

The first bite gives you the crunch of the toasted roll, followed by the spicy, juicy steak, all cooled down by that creamy blue cheese dressing. Try serving it with a side of crisp celery sticks for an extra crunch and a refreshing contrast.

Caramelized Pear and Gorgonzola Steak Sandwich

Mmm, imagine biting into a sandwich where the sweetness of caramelized pears meets the boldness of Gorgonzola, all hugged by a juicy steak. It’s a flavor party in your mouth, and you’re invited.

Ingredients

• 1 lb flank steak (I like it about 1 inch thick for the perfect bite)
• 2 ripe pears, sliced (Bartlett pears are my go-to for their sweetness and firmness)
• 1/2 cup Gorgonzola cheese, crumbled (the creamier, the better in my book)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp brown sugar (for that caramelized magic)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 4 slices of sourdough bread (toasted to golden perfection)
• 1 tbsp extra virgin olive oil (my kitchen staple)

Instructions

1. Heat a skillet over medium-high heat and add olive oil. Wait until it shimmers, about 1 minute.
2. Season the flank steak with salt and pepper on both sides. Sear in the skillet for 4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain.
3. In the same skillet, melt butter over medium heat. Add pear slices and sprinkle with brown sugar. Cook for 3 minutes per side until golden and caramelized.
4. Toast the sourdough bread until golden and crisp.
5. Layer the steak slices on one piece of toast, top with caramelized pears and crumbled Gorgonzola. Cap it with the other toast slice.
6. Cut the sandwich in half and serve immediately. The contrast between the warm, juicy steak and the cool, creamy Gorgonzola is unreal.

This sandwich is a masterpiece of textures and flavors. The crunch of the toast, the melt-in-your-mouth steak, and the sweet and tangy pears and Gorgonzola make every bite unforgettable. Try serving it with a side of arugula salad for a fresh contrast.

Roasted Red Pepper and Goat Cheese Steak Sandwich

Ever find yourself craving something hearty yet sophisticated for lunch? This roasted red pepper and goat cheese steak sandwich hits all the right notes, blending smoky flavors with creamy tang.

Ingredients

• 1 lb flank steak (I like mine about 1 inch thick for even cooking)
• 2 large red bell peppers (the sweeter, the better)
• 4 oz goat cheese (room temp spreads easier)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp salt (don’t skimp, it brings out the flavors)
• 1/2 tsp black pepper (freshly ground is best)
• 4 slices sourdough bread (toasted to perfection)
• 1 clove garlic (minced, for a little kick)

Instructions

1. Preheat your oven to 400°F. This ensures everything roasts evenly.
2. Slice the red bell peppers into strips, removing seeds and stems. Toss them with olive oil, salt, and pepper on a baking sheet.
3. Roast the peppers for 20 minutes, flipping halfway, until they’re soft and slightly charred. Tip: Keep an eye on them to avoid burning.
4. While the peppers roast, season the flank steak with salt and pepper on both sides.
5. Heat a skillet over medium-high heat. Cook the steak for 4 minutes per side for medium-rare. Tip: Let it rest for 5 minutes before slicing to keep it juicy.
6. Spread goat cheese on one side of each sourdough slice. Layer the roasted peppers and sliced steak on top. Tip: A little minced garlic mixed into the goat cheese adds extra flavor.
7. Close the sandwiches and press down lightly. Cut in half and serve immediately.

Velvety goat cheese melts into the warm steak, while the roasted peppers add a sweet, smoky contrast. Try serving it with a side of crispy sweet potato fries for the ultimate meal.

Smoky Chipotle Steak Sandwich

Now, who doesn’t love a sandwich that packs a punch? This smoky chipotle steak sandwich is your ticket to flavor town, with just the right amount of kick to wake up your taste buds.

Ingredients

• 1 lb flank steak (I find it’s the perfect cut for sandwiches, tender and flavorful)
• 2 tbsp chipotle peppers in adobo sauce (for that smoky heat we’re after)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (to bring out all those flavors)
• 1/4 tsp black pepper (freshly ground, if you’ve got it)
• 4 ciabatta rolls (toasted to perfection)
• 1 avocado, sliced (for a creamy contrast)
• 1/2 cup arugula (adds a nice peppery crunch)
• 1/4 cup mayonnaise (to smooth things out)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F. You want it hot enough to sear the steak.
2. In a small bowl, mix the chipotle peppers, olive oil, garlic powder, salt, and black pepper. Rub this mixture all over the flank steak. Tip: Letting the steak sit with the rub for 10 minutes before cooking really lets the flavors sink in.
3. Grill the steak for about 6 minutes on each side for medium-rare. Tip: Don’t move the steak around too much; letting it sear properly gives you those beautiful grill marks.
4. Remove the steak from the grill and let it rest for 5 minutes. This keeps all those juicy flavors locked in.
5. While the steak rests, toast the ciabatta rolls until they’re just golden. Tip: A little butter on the rolls before toasting adds an extra layer of flavor.
6. Slice the steak against the grain into thin strips. This ensures every bite is tender.
7. Spread mayonnaise on the bottom half of each roll, then layer with arugula, avocado slices, and steak strips. Top with the other half of the roll.

Every bite of this sandwich is a harmony of smoky, spicy, and creamy textures. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Horseradish Cream Steak Sandwich

Very few things beat the satisfaction of a perfectly cooked steak sandwich, especially when it’s jazzed up with a spicy horseradish cream. It’s the kind of meal that feels indulgent but is surprisingly simple to pull off at home.

Ingredients

• 1 lb flank steak (I find flank steak works best for sandwiches, but skirt steak is a close second)
• 1/2 cup sour cream (full fat for the win—it makes the sauce creamier)
• 2 tbsp prepared horseradish (the kind in the jar, not the dry powder)
• 1 tbsp Dijon mustard (I like the tang it adds)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• Salt and pepper (to season the steak, don’t skimp!)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)
• A handful of arugula (for a peppery bite)

Instructions

1. Let the steak sit at room temperature for 20 minutes before cooking. This ensures even cooking.
2. While the steak rests, mix the sour cream, horseradish, and Dijon mustard in a small bowl. Set aside. This is your horseradish cream—taste and adjust the horseradish if you like it spicier.
3. Heat the olive oil in a skillet over medium-high heat until it shimmers. Tip: You know it’s ready when a drop of water sizzles.
4. Season the steak generously with salt and pepper on both sides.
5. Cook the steak for about 4 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Use a meat thermometer for precision.
6. Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps the juices inside.
7. Slice the steak against the grain into thin strips. Tip: Cutting against the grain makes the meat more tender.
8. Spread a generous amount of horseradish cream on each toasted ciabatta roll.
9. Layer the arugula and steak slices on the rolls.
10. Serve immediately and enjoy the spicy, creamy, and meaty goodness.

Zesty and bold, this sandwich packs a punch with every bite. The horseradish cream cuts through the richness of the steak, while the arugula adds a fresh contrast. Try serving it with a side of sweet potato fries for a complete meal.

Balsamic Glazed Steak Sandwich with Arugula

Wow, if you’re craving something savory with a touch of sweetness, this balsamic glazed steak sandwich with arugula is about to become your new favorite. It’s perfect for those days when you want something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb flank steak (I find it’s the best cut for sandwiches)
• 1/2 cup balsamic vinegar (go for the good stuff—it makes a difference)
• 2 tbsp honey (local honey adds a nice touch)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp salt (sea salt is my preference)
• 1/4 tsp black pepper (freshly ground, please)
• 4 ciabatta rolls (toasted lightly for that perfect crunch)
• 2 cups arugula (adds a peppery kick)
• 1/2 red onion, thinly sliced (for a bit of bite)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for 10 minutes until it thickens slightly. Tip: Keep an eye on it to prevent burning.
3. Brush the steak with olive oil and season with salt and pepper. Tip: Let the steak sit at room temperature for 10 minutes before cooking for even cooking.
4. Grill the steak for 4-5 minutes per side for medium-rare. Tip: Use a meat thermometer to check for 135°F.
5. Let the steak rest for 5 minutes before slicing against the grain.
6. Toast the ciabatta rolls lightly on the grill for about 1 minute.
7. Assemble the sandwiches by layering arugula, sliced steak, and red onion on the rolls. Drizzle with the balsamic glaze.

Now, the first bite gives you the crunch of the ciabatta, the tenderness of the steak, and the sweet tang of the glaze. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.

Conclusion

Brimming with flavor and variety, our roundup of 18 gourmet steak sandwich recipes offers something for every taste. Whether you’re craving classic comfort or bold innovation, these dishes promise to delight. We’d love to hear which recipe wins your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of cooking.

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