Steak sandwiches shouldn’t be complicated. Good bread. Thinly sliced steak. Cheese. Something oniony. This version delivers big flavor without the philly trip. 20 minutes from craving to plate.
Ingredients
Serves 4.
- 1½ lbs (675g) ribeye or sirloin, thinly sliced
- 4 hoagie or sub rolls
- 4 slices provolone cheese (or Swiss)
- 2 tbsp butter or oil, divided
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Mayo:
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp lemon juice
Optional Add-ins:
- Sautéed mushrooms
- Roasted bell peppers
- Arugula or fresh spinach
Step-by-Step Instructions
Step 1: Make Garlic Mayo
- Mix mayonnaise, minced garlic, and lemon juice. Set aside.
Step 2: Caramelize Onions
- Heat 1 tbsp butter in a large skillet over medium-low heat.
- Add onion. Cook 10-12 minutes, stirring occasionally, until golden brown and soft. Remove and set aside.
Step 3: Cook Steak
- Pat steak dry. Season with salt and pepper.
- Heat remaining butter in the same skillet over high heat.
- Add steak in a single layer. Cook 1-2 minutes per side until browned (don’t overcrowd — do in batches).
- Add garlic in the last 30 seconds. Remove from heat.
Step 4: Toast Rolls
- Slice hoagie rolls. Toast cut-side down in the skillet or under a broiler until golden.
Step 5: Assemble
- Spread garlic mayo on both sides of each roll.
- Pile steak on the bottom half. Top with caramelized onions.
- Place a slice of provolone over the hot steak (heat melts it). Add optional toppings.
- Close the sandwich. Press down gently.
Step 6: Serve
- Slice in half. Eat immediately. Napkins essential.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 sandwiches | Difficulty: Easy
Storage Notes
Don’t assemble ahead. Store components separately: steak (fridge 3 days), onions (5 days), rolls (counter). Reheat steak in a hot skillet. Assemble fresh for maximum crunch and melt.
