Steak Sandwich
Grilled or pan-seared steak served on bread with customizable toppings and condiments. Assembled warm with choice of meat cut, bread style, and sauce variations.
Ingredients
Method
Remove steak from refrigeration 10 minutes before cooking. Pat dry with paper towels and season generously with salt and black pepper on both sides.
Slice onion and bell pepper if using. Toast bread slices or roll lightly in a dry skillet or toaster.
Heat cast-iron skillet or grill to high heat (medium-high if using butter). Add butter or oil.
Place steak in pan and sear without moving for 4–5 minutes until a brown crust forms. Flip and sear the other side for 4–5 minutes, until internal temperature reaches 130–135°F for medium-rare (adjust timing for your preferred doneness).
Remove steak to a cutting board and rest for 5 minutes. Slice against the grain into 1/4-inch strips.
In the same pan, cook sliced onions and peppers over medium heat until softened and caramelized, about 5–7 minutes. Season with salt and pepper.
Spread condiment sauce on one or both pieces of toasted bread. Layer steak slices on the bread, then top with cooked onions and peppers.
Close the sandwich, cut in half if desired, and serve immediately with au jus for dipping on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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