11 Tips You Need For The Perfect Steak Sandwich

Whether you're craving hot, cheese-drenched chipped steak on a crusty hoagie or light, thinly sliced layers of ribeye topped with crispy microgreens, a steak sandwich can offer a hearty, flavorful meal any time of day or season.

Steak sandwiches come in many forms — from Philly cheesesteaks to Mexican tortas to chilled steak layered with farm-fresh produce — and can often be the source of intense debate. Most fans have their favorite version and are fiercely loyal to it. That's why the steak sandwich is considered to be a category of food rather than a specific dish. 

There are endless opportunities for building a steak sammie that can satisfy a variety of taste buds, but there are a few things to consider no matter which version you're cooking up. From picking the perfect cut of meat to selecting the best bread and flavor-boosting toppings, the following tips can help take your steak sandwich from "meh" to a mouth-watering "mmm-mmm-mmm."

Beef rightfully takes center stage of this dish, so building the tastiest sandwich naturally starts with a well-selected cut of meat. There are plenty of viable cuts for a steak sandwich — including NY strip, flank, skirt, and sirloin — each one of which offers its own unique taste and texture. 

Thinly sliced ribeye tends to be the top choice for creating juicy, tender layers of meat. (If you're slicing the meat yourself, be sure to go against the grain to produce the most tender pieces.) Known for its rich flavor and firm but tender, juicy texture, ribeye is a wonderful steak sandwich contender mainly due to its versatility. It can hold up to robust ingredients like melted cheese and thick-cut grilled vegetables or complement lighter varieties of produce and sauces. 

When seasoned well and pan-seared to perfection, you'll end up with a succulent canvas for building your sandwich — delicate, chewy layers of steak that boast a beefy zest and an irresistible aroma. Once you've nailed this vital main ingredient, you'll want to continue crafting your masterpiece by selecting bread that complements the rich components of the ribeye.

It doesn't matter how well your meat is cooked if your bread is "blah" and doesn't do your main ingredient justice. Bread has a very important role in the steak sandwich experience as a trusty/crusty sidekick, serving as the vehicle for all other flavors and textures. It should add just the right amount of chew and flavor of its own without overwhelming the taste or mouthfeel of the entire sandwich. 

But how do you know which bread to go with? Do you opt for a crusty baguette, a soft brioche bun, or perhaps a hearty ciabatta? Any one of these options will serve you well, actually, depending on the type of steak sandwich you're in the mood for. 

Go with a thicker, crustier sourdough to soak up extra juices from your steak and any grilled vegetables you might be using. This option also is great for holding up to gooey, melted strands of mozzarella or provolone. A soft, pillowy brioche bun works well to contain lighter toppings, and a well-seasoned ciabatta (slightly salty with earthy touches of oregano) can balance the tang of an aioli or vinaigrette sauce. Ambitious artisan bakers can get busy firing up their own homemade loaf, but you can also visit your favorite bakery or store and look for the freshest versions of these loaves with high-quality ingredients.

Perhaps you're a purist when it comes to your steak sandwich and prefer to focus solely on the taste of your meat. That's okay! Less is definitely more when it comes to enhancing the flavor of your sandwich, but there are some additional ingredients to consider for bringing out the best in your steak. The key is knowing which type of sandwich you're hungry for. 

To help you decide, try asking yourself a few questions before setting out to build your meal. Are you craving something hearty, warm, and rich? Cooking your ribeye and topping it with sauteed onions, green peppers, and mushrooms, plus adding a creamy aioli, can make for a hearty, savory experience. Prefer something light, chilled, and tangy? Adding crisp, peppery arugula, thinly sliced cucumbers, or earthy microgreens from your local farmers' market, plus a zesty vinaigrette, can create a flawlessly light, summery steak sandwich. 

Perhaps something slightly sweet? Try adding caramelized onions and rich, melted brie for a touch of sweet decadence. How about something fresh yet filling? Experiment with slices of heirloom tomatoes and avocado or guacamole, which can brighten the entire flavor profile while leaving you feeling satisfied. Ultimately, the beauty of the steak sandwich lies in its versatility, allowing you to tailor each bite to your unique cravings and preferences.

From the ooey gooey Philly cheesesteak to the savory French dip to the hearty Italian hoagie piled high with thinly sliced roast beef, there's a steak sandwich out there to satisfy anyone's taste buds. Each offers its own unique twist, so it's helpful to know your options before deciding which one to tackle.

Let's start with a classic: the Philly cheesesteak. Hailed as the original steak sandwich, this simple yet filling sammie originates from Pat's King of Steaks in Philadelphia. The story goes that, in 1930, owner Pat Olivieri switched up his lunch routine one day by cooking chopped meat on his hot dog grill and piling it onto an Italian roll with grilled onions. The addition of melted cheese (often Cheez Whiz, provolone, or American) came later at the insistence of loyal customers. While there's no substitute for the original, it's worth knowing how to whip up a homemade Philly cheesesteak when the craving hits.

The Philly cheesesteak is a beloved American classic, but there's a rich variety of global offerings to consider. From the Mexican torta with carne asada, avocado, and salsa, to Argentina's choripán, featuring grilled chorizo and chimichurri, each culture adds its own distinct flavors. Italy offers the bistecca alla Fiorentina with grilled steak, while Korea serves bulgogi with marinated beef and spicy mayo. Whether you're a traditionalist or an adventurous eater, the key to perfecting your sandwich lies in mastering the meat, bread, and toppings.

Seasoning your steak is an art that should enhance the flavor of your meat — not mask it — but it's one that anyone can quickly pick up. Start by patting your steak with a paper towel then generously seasoning both sides with salt and freshly ground black pepper, ensuring even coverage. (You won't get the same coating or flavor with table salt, so go with Kosher or coarse sea salt here.) This will build the foundation of flavor for your steak.

To boost the flavor even more, massage minced garlic, rosemary, and thyme directly into the steak, which will infuse the meat — and fill your kitchen — with the most mouthwatering smells during cooking. Or try a classic steak au poivre recipe — a French favorite featuring a generous coating of coarse black pepper and splashes of red wine. As you get more adventurous with spices, you can experiment with this first-class steak seasoning recipe, which marries fried garlic with a variety of spices and the surprising addition of slightly sweet fennel pollen.

Before cooking, allow the seasoned ribeye to come to room temperature for about 30 minutes to give the seasonings time to meld with the meat. Feel free to skip the marinade, though. Your steak's natural flavors, enhanced by a good seasoning and other sandwich ingredients, will deliver all the flavor and juiciness you need.

Now that your steak is seasoned well, it's time to cook it. Cooking in a cast iron skillet is best, as it retains heat exceptionally well, ensuring an even sear on your steak.

Start by heating your skillet over medium-high heat until smoking hot. Your skillet should shimmer slightly from the heat but not be smoking uncontrollably. Now place your steak in the skillet, resist the urge to move it around, and let it sear for about 3-4 minutes on each side for a medium-rare doneness.

Prefer a different level of doneness? Unless you're a steak savant and can accurately track your meat's internal temperature, always use a meat thermometer. For a rare steak, aim for an internal temperature of 125 F; for medium-rare, 135 F; and for medium, 145 F. Once cooked, allow the ribeye to rest for roughly five minutes to let the juices redistribute, resulting in a tender, juicy steak bursting with flavor. Now it's time to slice it! Be sure to slice super thin and go against the grain to get the most tender pieces.

While skillet-searing is a reliable and quick option, if you have an hour or two to spare, the sous vide method can also yield incredibly succulent strips of steak. This method involves vacuum-sealing the seasoned steak and immersing it in a water bath until you've reached your preferred level of doneness. Finish by searing it in a hot skillet to create a scrumptious crust.

You've seasoned and cooked your steak properly and picked the perfect bread. Now it's time to whip up a spread that brings out the most flavor in your meat and shields your sandwich from getting soggy from those savory steak juices.

Classic choices like horseradish sauce or aioli give a tangy contrast to the rich flavors of your steak while adding a decadent layer of creaminess to each bite. To spice things up, slather your bread with a simple spicy mustard or sriracha mayo, or drizzle this versatile brandy-peppercorn sauce over your meat (extra napkins may be required). Or you can really turn up the heat by spreading a teaspoon of wasabi on your bread or mixing it into your spread. Not only will it provide a spicy kick, but according to a 2023 study published in Nutrients, wasabi's active ingredient is a known antioxidant and could carry potential benefits for boosting both short- and long-term memory.

If you're a fan of Mediterranean flavors, top your steak with a dollop of creamy, garlicky tzatziki sauce or a smear of pesto for a fresh and herby zing. Alternatively, a chimichurri sauce made with fresh herbs, garlic, and vinegar adds a zesty punch. Have a sweet tooth? Pair some fig jam with a salty goat cheese spread. Ultimately, the best dressing or spread for your sandwich is one that complements the flavors of the steak while adding a burst of flavor and texture of its own.

OK, cheese lovers — if you're in the mood for a melty steak sandwich, picking the perfect cheese to complement your steak is a must. How do you know which one will best suit your sammie? It all depends on the flavor profile you're aiming for and how well the cheese actually melts.

Classic Philly cheesesteaks call for lip-licking Cheez Whiz, but there are some amazingly decadent alternatives that will still yield a super creamy spread while elevating your sandwich experience, like truffled brie or the lesser known raclette. For all other steak sandwiches, Provolone, with its mild taste, offers a traditional option that pairs perfectly with the robust flavors of the steak, and American cheese has a smooth and velvety texture with a subtle hint of sweetness.

For something that carries a stronger bite, try a tangy, creamy blue cheese or the slightly nutty-sweet tasting gouda, which creates luscious, gooey strands when melted. A good sharp cheddar will cut through the richness of the steak, while Swiss cheese pairs beautifully with the savory notes of the meat. Once your fromage pick is final, you can either melt it and drizzle it over your steak or layer a slice or two atop your warm sandwich fillings before sealing it shut to ensure it melds perfectly with every layer.

Beef purists may want to avert their eyes. If you're open to experimenting or even seeking a meatless alternative, other types of meat can offer an intriguing and delicious spin on your steak sandwich. 

Venison, with its lean yet rich, slightly gamey flavor, pairs well with bold seasonings and hearty bread, adding a rustic appeal to your sandwich. Bison, also known for its lean and tender meat, provides a healthier alternative to beef without compromising on taste. Its slightly sweet and nutty flavor goes well with savory toppings and creamy cheeses, like goat cheese.

Pork tenderloin, when thinly sliced and grilled to perfection, offers a tender and juicy alternative to beef steak (and puts you closer to the Bahn mi category of sandwiches, which is a tasty place to be). Its mild flavor pairs well with a variety of seasonings and sauces, making it a versatile option. Lamb brings a distinct flavor that not everyone will be a fan of, but you can easily tailor your spreads and toppings to complement it. Whether grilled, roasted, or braised, lamb is a perfect partner to Mediterranean-inspired toppings such as tzatziki sauce, feta cheese, and roasted peppers.

Finally, if you're looking for a vegetarian option, portobello mushrooms are an excellent choice. Their meaty texture and earthy flavor make for a satisfying steak substitute, especially when marinated and grilled to a beautiful brown. Pair with caramelized onions, roasted garlic aioli, and melty cheese for a deliciously hearty, plant-based alternative.

It's time to start building your masterpiece! It might sound rudimentary, but building your sandwich is an art form that involves layering flavors and textures to create perfectly balanced bites. 

Start with your base — a crusty baguette, ciabatta, or hoagie that can hold up to any hearty fillings. Lightly toast each slice, face down, in a hot pan with olive oil or butter until barely golden brown. Give your slices a minute to cool, then apply a generous layer of your favorite spread on the bottom half. If you're using two complementary condiments, apply one to each side (e.g., aioli on the bottom, mustard on top; goat cheese on the bottom, fig jam on top).

Next, layer on your lettuce and other toppings to act as a protective barrier between your steak's succulent juices and the bread. You want your sandwich crispy and chewy, not soggy. (Grilled onions, mushrooms, and peppers can also go on top of your steak if you'd prefer.) Now it's time to pile on your main attraction — the steak! Arrange your thinly sliced meat evenly over your toppings, ensuring that each bite is packed with meaty goodness. If you're adding cheese, drizzle it over the meat or add your slices so they melt into everything.

Lastly, place the top half of the bread on your sandwich, gently compress the ingredients, and slice diagonally for a picture-perfect presentation. If you've nailed it, your scrumptious sandwich won't stick around for a photo-op!

So you've created the most mouth-watering steak sandwich possible. You could stop there, or you could add a side dish that enhances the flavor of your steak even further. A general rule of thumb: If your sandwich is loaded with rich and savory flavors, balance it out with something light, vibrant, and palate-cleansing, like a grapefruit and arugula salad with quinoa, or this crunchy chopped asparagus salad. If you don't mind a bit of extra bread, go for a green bean and tomato panzanella salad, which boasts a tangy vinegar-and-mustard-based dressing.

Of course, potatoes are always a reliable sidekick when it comes to steak pairings. Whether you prefer them roasted, mashed, or fried, potatoes complement the hearty flavors of steak beautifully. A light and herby potato salad offers a summery twist on the classic side dish, and you can never go wrong with a golden batch of French fries, with dozens of varieties to choose from.

If potatoes aren't your thing, crispy cast iron pan-fried asparagus, cheesy fried zucchini, beer-battered onion rings, or butternut squash fries are excellent alternatives that will satisfy your craving for something slightly indulgent and salty. No matter which side you go for, the key is to balance flavors and textures to create a well-rounded dish.