This steak sandwich recipe is to die for. Made up of simply seasoned, juicy grilled flank steak, savory sweet caramelized onions, provolone, peppery arugula, and juicy tomato slices loaded into a crunchy French baguette, it’s sure to make it to your favorites list.
Did someone say steak sandwich? Music to my ears! This loaded sub combines some of my favorite things. The flank steak is simply seasoned but cooked so perfectly. It’s juicy, tender, and an ideal anchor for this culinary masterpiece. And the caramelized onions!? Somewhere between savory and sweet, I can’t think of a better accompaniment. The rest is just the icing on the cake. Peppery arugula, fresh tomato, and classic provolone all on a crunchy toasted baguette. It’s a sando-lover’s dream.
Why You’ll Love This Flank Steak Sandwich Recipe
- Just a few ingredients. You won’t need much to make these steak sandwiches. Just a few simple ingredients, many of which you probably already have lying around in your fridge or pantry. It makes grocery shopping super quick and easy.
- Juicy, flavorful steak. This flank steak comes out perfectly every time. All you need is olive oil, salt, and pepper to season it. The natural flavor of the meat and the slight char from the grill are enough to charm your taste buds.
- Caramelize onion magic. The caramelized onions on this sandwich really make it. They add this savory-sweet richness that I can’t get enough of.
What You’ll Need
Here’s what you’ll need for this steak sandwich recipe. Take a look through your kitchen. You probably already have many of them! Oh, and check out the recipe card below for precise measurements.
- Flank steak – Skirt steak will also work here. You won’t have to cook it for quite as long.
- Olive oil
- Salt and pepper – I kept things very simple with salt and pepper, but you could add some dried oregano or Italian seasoning as well.
- Yellow onion – Feel free to use red onion or a couple of shallots instead.
- Unsalted butter
- Garlic
- French baguette – A French baguette is by far my favorite for this sandwich (check out the section below titled “The Best Bread for Steak Sandwiches” to learn why). You can use 1 larger baguette and cut it in half or 2 smaller ones.
- Optional toppings – Mayonnaise, arugula, sliced tomato, and provolone cheese.
The Best Bread for Steak Sandwiches
Choosing the right bread can make or break your steak sandwich. I highly recommend going with a French baguette. The crispy crust and soft interior is pretty unbeatable. That being said, a quality ciabatta or hearty sourdough would also work well.
Make sure you grab a fresh baguette for the best taste and texture.
How To Make a Steak Sandwich
Here’s a basic overview of how to make this satisfying sub. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat a grill or cast iron grill pan over medium-high heat.
- Prep the steak. Pat the steak dry, brush it with olive oil, and season with salt and pepper.
- Grill. Grill the steak for 4-5 minutes per side, remove it from the grill, and let it rest for 5-10 minutes. Slice the steak against the grain.
- Caramelize the onions. Melt the butter over medium heat in large skillet. Ad the onion and saute until nicely caramelized. Add the garlic and saute until aromatic.
- Assemble. Toast or grill the bread if desired, spread a thin layer of mayonnaise on each half of the bread. To the bottom half of the baguette, add the caramelized onion, followed by the steak, provolone, and arugula. Drizzle the arugula with olive oil, top with tomato slices, and season with pepper. Close the sandwich with the top half of the baguette.
Tips for Success
This flank steak sandwich is pretty easy to make, but here are some crucial tips and tricks that will help you take it from good to great.
- Rest. Give the steak 5-10 minutes of rest time after removing it from the grill and before slicing. The juices will redistribute throughout the meat during these time, ensuring your slices are juicy and flavorful.
- Cut against the grain. Flank steak has long muscle fibers. Slicing against these fibers (against the grain) makes the meat easier to chew.
- Be patient. The key to perfect caramelized onions is patience. Cook them slowly over medium heat, resisting the temptation to crank up the heat to speed up the process. This allows the natural sugars in the onions to caramelize without burning.
Topping Ideas
I kept it simple with mayo, provolone, arugula, sliced tomato, olive oil, and pepper but feel free to add your own spin with one (or several) of these fun toppings:
- Pickles
- Pickled (or fresh) jalapeno
- Roasted red peppers
- Pesto spread
- Dijon mustard
Serving Suggestions
I like serving these steak sandwiches with a light salad and/or a cup of soup. I’ve really been loving this Watermelon Salad lately. It’s the perfect light complement to a hearty sandwich. As far as soup goes, try my Crockpot Tomato Soup or this Creamy Cauliflower Soup.
Proper Storage
- Refrigerator. Allow the sliced steak to cool completely before sealing it in an airtight container and storing it in the fridge for up to 4 days.
- Freezer. Once the steak has cooled to room temperature, seal it in an airtight container. You can store it in the freezer for up to 3 months.
- To reheat. Allow the steak to thaw in the fridge (if applicable) before arranging it in a baking dish, covering it with aluminum foil, and baking at 350°F for 15 minutes or until heated through. Otherwise, microwave the meat in 30-second intervals until warm.
I don’t recommend keeping anything but the grilled steak as leftovers. It’s best to prepare the baguette and the toppings just before serving.
More Sandwich Ideas
- Monte Cristo Sandwich
- BBQ Beef Sandwich
- Popeye Chicken Sandwich Recipe
- Brisket Grilled Cheese Sandwich
- Hot Ham and Cheese Sandwich
- Reuben Sandwich
Steak Sandwich
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil plus more for drizzling
- Salt and pepper to taste
- 1 large yellow onion thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- French baguette cut in half, or 2 smaller baguettes
- Optional toppings: Mayonnaise, arugula, sliced tomato, and/or provolone cheese.
Instructions
- Preheat your grill or a cast iron grill pan over medium-high heat.
- Pat the flank steak dry with a clean paper towel, then brush with the olive oil. Generously season both sides of the flank steak with salt and pepper.
- Grill the steak for 4-5 minutes per side for medium rare doneness. Transfer the grilled flank steak to a plate and allow it to rest for 5-10 minutes before slicing.
- In a large skillet over medium heat melt the butter. Add the thinly sliced yellow onions and cook slowly until they are soft and golden brown, stirring occasionally.
- Add the minced garlic at the end and cook for another minute or until the garlic is aromatic.
- Toast or grill the bread if desired, spread a thin layer of mayonnaise on each half of the bread.
- Thinly slice the grilled flank steak against the grain.
- Place a generous amount of caramelized onions on the bottom half of the bread.
- Top with the sliced steak, provolone, and arugula. Drizzle some olive oil over the arugula, add some sliced tomato, and sprinkle with freshly ground black pepper. Top with the other half of the bread and serve and enjoy!
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2 comments on “Steak Sandwich”
My husband and I just finished eating this sandwich. After my husband had his first bite, he said oh man this is good! I made mine without the steak and the combination of flavors popped in your mouth. This is super easy to make and for sure a keeper!
Thanks Sharon!