These easy steak sandwiches are made with grilled steak, caramelized onions, provolone cheese, all stacked perfectly on a French baguette. They will be a hit with everyone who tries them.
Anyone who knows me is aware of my serious love affair with steak sandwiches. It's a love like no other!
There is nothing better than grilled steak piled on top a baguette and topped with mounds of cheese. Honestly, it's the perfect sandwich.
So, this recipe is another riff on the Steak Sandwich I made a few years ago for Fathers Day. I adapted that recipe slightly so it could be used for cook-outs, picnics or potlucks.
No joke, this sandwich is fabulous when it's hot, but it's also wonderful cold. Plus it reheats beautifully!
If you have leftovers be sure to wait until the sandwich cools before refrigerating. If you try to put it in a container while it's hot you'll end up with condensation. Which is the devil when storing sandwiches. More tips are within the post!
We've been known to take these steak sandwiches on hiking and biking excursions. Nothing makes me happier than stopping for lunch and biting into one of these bad boys. It's the perfect lunch after a morning of exploring.
If you make this one be sure to let me know what you think of it. I hope you love this sandwich as much as we do. It's perfect for any occasion, or just for the heck of it. Invite your friends over and whip one up today!
- Olive oil - If you're new to cooking in a cast iron skillet I recommend using an oil with a high smoke point, such as canola oil, grapeseed oil, safflower or peanut. You can also use butter only instead of a combination of oil and butter.
- Butter - You can use either salted or unsalted butter for this particular recipe. Just be sure to use real butter. Don't use margarine for this one!
- Vidalia onions - Personally, I love sweet onions like Vidalia or Walla Walla. They are perfect for any kind of cheesesteak sandwich. I also really love Spanish onions for sandwiches like this one. Technically, Spanish onions are yellow onions but they have a slightly sweeter taste.
- Striploin steak - I used strip loin steak for this but ribeye is an excellent choice as well. Honestly, I've used both and they are my top choices. If you have to use a tougher cut you are going to need to marinate it.
- Salt and pepper - Don't go crazy with the spices. You really don't want to overcomplicate this sandwich. A little salt and pepper is all you really need in terms of spices.
- Barbecue sauce - While I love a good bbq sauce on mine you could omit it or use a steak sauce. Personally, I like sweet sauces on mine, or a nice boozy barbecue sauce.
- Provolone cheese - Since this isn't an authentic cheesesteak I opted for provolone because it's our personal preference. If you want a more Philly cheesesteak type of flavour then use White American cheese and/or cheese whiz.
- French baguette - For this recipe I used a baguette and then sliced it into smaller pieces. You could use anything from hoagie rolls, ciabatta, or any kind of bun or bread you love.
How to Make Steak Sandwiches
- Prepare the onions first: Use a good quality cast iron pan for the step. You can cook them on the stovetop or the grill. Patience is the key to really good caramelized onions.
- Cook the steak next: You can use the grill or stovetop for this step. Add a little salt and pepper. Then, allow the steak to rest so the juices redistribute. Slice the meat very thinly against the grain.
- Prepare the bread: Slice the baguette and place on a cookie sheet cut side up.
- Add the ingredients: Pile the cheese, steak, sauce, onions and more cheese on top of the bread.
- Heat to melt cheese: Pop back on the grill or in the oven to melt the cheese. You can also use a panini press but if you do make sure you slice the sandwich up first. A whole baguette obviously won't fit on a panini press.
- Slice and serve: Once the cheese is melted it's time to slice this bad boy up and starting shoving the sandwich in your face! That's my favourite part!
How to store:
- You can store leftovers in an airtight container for up to 2 days. I'd recommend wrapping tightly in aluminum foil or plastic wrap before placing them in the container.
- Freezing sandwiches is an option as well. Personally I would freeze the meat and onions separately if I planned on making this ahead of time, then assemble the sandwich when I'm ready to serve it. That said, it is possible to freeze sandwiches. Just be sure to wrap them up tightly to prevent air from getting at them.
Tips for making them ahead of time:
The way the recipe is written for this is for serving them the day you make them. If you plan on making them ahead of time there are some simple tips!
- Cook the onions and steak ahead then finish making the sandwiches the day you want to serve them.
- Don't add the sauce till serving. The sauce will be the biggest culprit to a soggy sandwich.
- Soak up any extra grease from the caramelized onions by placing them on paper towels.
- I recommend toasting the bread first. Add some butter and toast the cut sides really well.
- Choose your bread carefully! A baguette or any crusty bread is a good choice.
- Add a layer of garlic spread to add a nice little barrier between wet and dry ingredients.
- If serving the next day then let the sandwiches cool completely before wrapping them.
- We've actually stored them vertically instead of placing them in the container normally. They have to wrapped super tightly to do this! You can't beat gravity, obviously.
What to serve with steak sandwiches:
- Onion Strings
- Quick and Easy Garlic Fries
- Shallot Rings
- Fried Smashed Potatoes with Onions and Meyer Lemon Dressing
- Spicy Oven Fries
- Aerosmith Potatoes with Meyer Lemon and Garlic Salt
- Lemon Roasted Fingerling Potatoes
- Bow Tie Pasta Salad
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Steak Sandwiches with Caramelized Onions and Provolone Cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 2 large Vidalia onions sliced thinly
- 3 lbs strip loin steak
- 1 dash salt
- 1 dash pepper
- ½ cup barbecue sauce
- 16 oz provolone cheese
- 1 French baguette
- In a cast iron skillet heat the olive oil and butter over medium heat. Toss in the onions and cook over medium until they turn golden brown. Be sure to move them around from time to time to keep them cooking as evenly as possible. Caramelizing onions should take anywhere from about 25 minutes to 40 minutes, depending on your stovetop and pan. You want them perfectly golden. Once they are cooked transfer them to a bowl. Set aside.
- On your outdoor grill, or indoor grill if you prefer, cook your steaks over medium-high heat. Sear one side, then allow it to sit until it's cooked about ⅔ of the way you prefer your steak. Then flip and sear the other side. Allow to sit until it cooks to the temperature you prefer. If you use a skillet on your stovetop I highly suggest cooking the steaks in a few pats of butter. Trust me, it will help tremendously.
- Once the steak is cooked to the temperature you prefer remove it from the heat and place on a cutting board. Sprinkle with salt and pepper to taste. Allow it to stand for about 5 to 10 minutes, to allow the juices to redistribute. Slice very thinly once it's ready.
- Slice a French baguette in half lengthwise. Place it on a cookie sheet if cooking it whole, or cut up into pieces if you're using a small panini press to melt the cheese. Any way is fine. I used a cookie sheet for mine and left my baguette long with cutting it yet.
- Place a row of cheese on the bottom half of the baguette. Then top with sliced steak. Spoon barbecue sauce over top. Add the caramelized onions. Then top with another layer of cheese.
- If placing in the oven I would suggest putting toothpicks randomly to hold the top layer of cheese in place. It helps a lot if you're moving the pan around to place it in the oven. Don't put the top part of the bread on. Just lay it next to the sandwich, cut side up. That way the cheese is exposed to the burner. Place in a 425 degree F oven for about 5 to 7 minutes, just until the cheese melts. Remove from oven and remove toothpicks immediately. Place top piece of baguette on the sandwich. Slice immediately. And serve.
- If you're using a panini press and have cut the piece ahead of time follow the stacking directions, but put the top part of the baguette on. Place each piece on the panini press or skillet until the cheese melts perfectly. Repeat with each piece. Plate and serve immediately.
- Serve with a big old cheese loving smile!
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Totally agree with pairing provolone and steak! They're just made for each other, aren't they? And this sandwich is made for me! Love a good steak sandwich, and caramelized onions are a must. Thanks!
Thanks John. They really are made for each other. I like mozzarella on most sandwiches, but steak screams for provolone. Or Asiago on occasion. I've been on such an onion kick lately. We've been eating tons of onions and peppers this summer. So good.
craving this so much and I love your photos
Thanks so much Beverly. I appreciate that. Have a great week.
Megan @ MegUnprocessed
What a great sandwich!
Thanks so much Megan. Much appreciated.
Ashley - Forking Up
These look so so good. I've been craaaaving the crappy Philly Cheesesteaks a chain restaurant in New England used to have lately, but perhaps I should try my hand at making my own, more delicious and non-crappy ones!
Ha, I hate some of those crappy places. But I have to say some of them aren't bad on occasion. But making them at home always ensures deliciousness. K always says she hates eating out because I can make pretty much everything better at home. Best compliment ever. Ha!
Aly ~ Cooking In Stilettos
What time is dinner? This is the ultimate sandwich! In Philly, for me the only cheese that needs to be paired with steak is a good provolone so this is a winner!
Swing by now, I'll whip us up a batch. Or ten. I can't wait to come visit you and go try ALL the cheesesteaks.
I made these this week and we all loved them!!!! Yummy to the extreme!
I'm so thrilled you loved them. We've been on a steak sandwich kick lately. I've got a couple more versions coming up in September.
You mentioned to spoon the sauce, is that just barbecue sauce? Did I miss a step in the directions?
Hi Brittney. Sorry, I just saw this now. It was hidden in a folder it shouldn't have been in. I apologize.
It's the barbecue sauce, yes. I edited it to say "barbecue sauce" instead of "sauce" so it's more clear. Thanks for the heads up. I appreciate it.
Kayle (The Cooking Actress)
This is like the ultimate kind of sandwich. I want it, I love it, I'm pinning it!!!
These sandwiches are amazing! Everyone loves them. I use the copycat steak rub recipe and skip the barbecue saw. Delicious!
I'm so glad you liked them!