Juicy strips of grass-fed steak with caramelised onions and melted cheese

There is never not a good time to enjoy a steak sandwich.

  • SERVES: 4
  • PREP TIME: 5 mins
  • COOKING TIME: 5 – 10 mins
  • DIFFICULTY: easy
  • IDEAL FOR: snack, lunch, naughty meal, BBQ

The key to a good steak sandwich

So you’re thinking, why do I need a recipe for a steak sandwich?

And you’re right you don’t, it’s not that tricky.

But, there are a few little tips on how to ensure you make the best steak sandwich.

Which are also not difficult.

Most importantly and as always, the golden rule is to buy quality when making a simple dish.

Grass-fed ribeye steak sandwich

Beef

Ribeye is the steak of choice for a great steak sandwich.

This is because it’s tender and has loads of marbling giving it an incredible flavour.

Now, rib-eye isn’t cheap.

The good news with this, is you’re cutting a piece into very thin slices.

So, it goes far.

Equally, you can use cheaper cuts.

In fact, I did use a cheaper cut, flank steak.

It’s lean but very tender when cut against the grain.

Cheese

Provolone.

But again, you can adapt this.

I used gouda and it was very tasty.

Just make sure your cheese is one that melts and goes nice and gooey.

That’s key.

Baguette

Of course, you can buy any bread for a sandwich.

But I’d argue a great steak sandwich is best served up in a buttery, crispy baguette.

Philly cheesesteak vs steak sandwich

In a few words, it’s an epic meaty-cheesy sandwich.

The Philly cheesesteak is made with very thinly sliced ribeye steak, caramelised onion, garlic and provolone cheese.

That’s a Philly Cheesesteak.

It’s simple and one of America’s classic street foods.

Its original combo is from the East Coast.

But it’s also on the West Coast slightly modified with bell peppers and mushrooms.

The original Philly

Obviously, you can adapt, tweak and go left-field with your Philly (but it then won’t be a Philly).

But the key to the Philly cheesesteak (apparently), is the garlic.

So, don’t leave the garlic out.

In summary… Philly vs. steak sandwich

  • If the steak isn’t ribeye, 
  • the ribeye isn’t sliced or chopped, 
  • the cheese isn’t melty, 
  • if there is no garlic,
  • and if it uses completely different bread than anything resembling a hoagie roll or crackly, long Italian roll, both sliced in half lengthwise
  • … then you might be dealing with something other than a Philly Cheesesteak

Steak and cheese sandwich

Ingredients

  • 250 g beef, thinly sliced – ribeye or flank are good choices
  • 1 x baguette, slice lengthways (don’t go completely through)
  • 1 x onion, chopped
  • 100 g provolone (or a similar cheese that will melt) cheese, sliced thinly
  • Salt and pepper for seasoning

Method

  1. In a frying pan, add a glug of oil and saute the onions for 5 – 7mins
  2. Move the onions to the side and add the beef strips, (season if you need to) and cook for a few mins
  3. Open the baguette and add the steak and onion, then the sliced cheese. Place on a tray and grill for 2 mins or until the cheese is melted and delicious.
  4. Enjoy!
  5. In a frying pan, add a glug of oil and saute the onions for 5 – 7mins
  6. Move the onions to the side and add the beef strips, (season if you need to) and cook for a few mins
  7. Open the baguette and add the steak and onion, then the sliced cheese. Place on a tray and grill for 2 mins or until the cheese is melted and delicious.
  8. Enjoy!

References:

Greatist