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The Best Grilled Steak Sandwich Recipe

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This recipe for The Best Grilled Steak Sandwich combines marinated sirloin steak grilled to perfection with sweet caramelized onions, creamy Dijon mayonnaise, sharp provolone cheese, and peppery baby arugula. Served on crusty ciabatta buns toasted on the grill, this sandwich delivers a complex mix of flavors and textures that will satisfy any steak lover.

Ingredients

Steak and Marinade

  • 1-1/2 pound sirloin steaks (1 to 1 1/2 inches thick)
  • 2 teaspoons coarse kosher salt, divided
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil

Caramelized Onions

  • 1 red onion, sliced
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon water
  • 1/4 teaspoon kosher salt (for onions)

Dijon Mayonnaise

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard

Sandwich Assembly

  • 4 ciabatta buns or French buns (about 6 inches long)
  • 4 cups (2 ounces) baby arugula
  • 1/2 lemon, zested and juiced
  • 1 teaspoon extra virgin olive oil (for arugula)
  • 1/4 teaspoon kosher salt (for arugula)
  • 6 ounces sharp provolone cheese or sharp cheddar, sliced

Instructions

  1. Marinate the Steak: Season the sirloin steaks with 2 teaspoons of kosher salt and 1 teaspoon of freshly cracked pepper. In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and 1 tablespoon olive oil. Transfer this marinade to a zip-top bag, add the steaks and coat thoroughly. Seal the bag and refrigerate for 2 to 4 hours to let the flavors infuse.
  2. Caramelize the Onions: Heat 2 teaspoons olive oil in a medium skillet over medium-low heat. Add the sliced red onions and sear for 2 minutes. Lower the heat to low and cook slowly for 30 to 35 minutes, stirring occasionally until the onions darken and caramelize. Add the minced garlic and simmer for an additional 5 minutes. Stir in 2 teaspoons balsamic vinegar and 1 teaspoon water, simmer 2 to 3 minutes until the liquid reduces without burning. Remove from heat, transfer to a bowl, and refrigerate.
  3. Prepare the Dijon Mayonnaise: Combine 1/4 cup mayonnaise with 2 tablespoons Dijon mustard in a small bowl. Refrigerate until needed.
  4. Toast the Buns: Preheat a grill to medium-high. Split the ciabatta buns lengthwise without cutting all the way through, open them up and place cut-side down on the grill. Toast for 2 to 3 minutes or until golden brown. Remove from grill.
  5. Grill the Steaks: Remove steaks from marinade and pat them dry. Place steaks on the grill over medium-high heat and cook about 5 minutes per side until they reach an internal temperature of 125°F for medium-rare. Remove steaks and let them rest for 5 minutes before slicing.
  6. Prepare the Arugula: In a small bowl, toss baby arugula with 1/4 teaspoon salt, 1 teaspoon olive oil, 1 tablespoon lemon juice, and lemon zest. Set aside.
  7. Assemble the Sandwiches: Spread 1 tablespoon of the Dijon mayonnaise on each bottom bun. Evenly distribute sliced steak on top of the mayo. Top the steak with sliced provolone cheese. Place 1/4 of the sautéed caramelized onions on each top bun.
  8. Melt the Cheese: Place the open sandwiches back on the grill over indirect heat and close the lid. Grill for 3 to 4 minutes until the cheese melts.
  9. Finish and Serve: Remove sandwiches from the grill, top the steak and cheese side with the dressed arugula, then fold the top buns over. Serve immediately and enjoy the full flavor combination.

Notes

  • Marinate the steaks for at least 2 hours, but up to 4 hours for the best flavor and tenderness.
  • Caramelizing onions is a low and slow process; patience will yield the sweetest and richest flavor.
  • You can substitute provolone with sharp cheddar or your favorite melting cheese.
  • Allow steaks to rest after grilling to retain juiciness before slicing thinly against the grain.
  • Use crusty buns like ciabatta or French rolls to hold all the juicy ingredients without becoming soggy.
  • Adjust lemon juice and zest to taste to balance the peppery arugula.

Find it online: https://cookedbysarah.com/the-best-grilled-steak-sandwich-recipe/