This is wonderfully delicious sandwich that has taken our house by storm lately. It is kind of a play on a sandwich we had at a sports bar a while back, but way better! The original was a bit bland, but did inspire us to try and make a grilled steak sandwich of our with all the seemingly missing components.
So, today, I am here to share with you this perfected Ultimate Grilled Steak Sandwich Recipe!
This sandwich is a great solution for using up leftover steak or Tri Tip in an awesome way. In our house, we often have leftovers, and I am super happy to add this to the list of wonderful options to not put them to waste. And I am very excited to share, with all of you, this easy way to make a tasty meal with food you probably have on hand.
What you will need for this recipe (2 sandwiches):
- Chopped Cooked Steak or Tri Tip (or something similar, ie prime rib, tenderloin, etc.)
- Sliced bread (plain white bread is what I use)
- 1/2 Onion (yellow)
- 1-2 Cloves Garlic
- 1/2 cup Cheddar Cheese (shredded)
- Seasoning (Salt, Pepper, Garlic Powder, Paprika)
- 1-2 tablespoons of Canola Oil
- Au Jus (optional)
- Horseradish (optional)
- Jalapeno (optional)
This is a pretty simple and easy to make sandwich. So it doesn’t require much preparation. Basically, just a little chopping.
Since this recipe usually relies on leftover meat, the amount of meat you use kind of depends on what you have, or how many sandwiches you are wanting to make. But as general rule, you want to make sure all of your bread is evenly covered.
You will want to make sure you cut your steak up into small pieces. Especially if it is on the tougher side at all. If you have to bite through the meat when you take a bite, it will come apart if you have to tug on it with your teeth. So it is best to cut small pieces, rather than slices, for the most enjoyable sandwich experience.
Onion and Garlic
You can cut your onions in a couple of different ways. I prefer to have them sliced to about 1/4 inch in width, and then cut in half across the diameter. You can, however, cut them into little pieces. Cutting them up tiny makes them cook faster, so beware. It also, to me, makes their flavor of the grilled onions kind of blend in more and get a little lost in the sandwich. That is why I prefer bigger slices.
Chopping up one or two garlic cloves very small, and grilling them with the meat and onions, adds a really nice flavor to the sandwich. I love garlic, so I lean on the side of two large cloves, but if you want the garlic to not stand out as much, two small cloves would be just fine and still add yummy goodness to the ensemble.
You will need to shred about 1/2 cup of cheddar. I recommend Medium Cheddar. I always have some in my fridge! Mild Cheddar is basically flavorless, and Sharp is sometimes too sharp for me. Medium Cheddar is just right 🙂
Meat and Onions
This sandwich is all about simplicity and flavor. You are basically just heating up the meat, since it is already cooked, and grilling onions and garlic to really send the sandwich over the top.
The way I put this all together is to put a little oil in the pan. Throw the meat and onions in, then shake on some salt, pepper, garlic powder, and paprika. The amount of seasoning you should use depends on how seasoned your leftovers are. Use your best judgement, and give it a taste test.
At this point go ahead and crank up the heat to high. I know many chefs would cringe at my technique, but it comes out delicious and in record time. And that makes me and my family happy.
Once it gets hot and its frying turn it down to medium high. I am a very hands on cook. If you are a person who likes to turn on the stove and walk away, you may have to tweek this. I like to start it, watch it, and get it done as soon as possible.
The goal is to get a little browning on the meat and cook the onions down some. It should take about 5-7 minutes. About 3 minutes in, you can add the garlic. Make sure to stir one or twice to check the browning and to make sure the onions and garlic aren’t burning.
When the meat, onions, and garlic look good, go ahead and shut off the burner and put it to the side.
Ok, you have the the inside of the sandwich ready to go. Now you just need to assemble and grill. You can use either mayonnaise or butter on the outside of your bread to brown it while grilling. For this sandwich (and when I am heat up hamburger buns for hamburgers) I generally use mayonnaise. You can’t taste it, it just browns the bread, and it spreads easier than butter.
Just like making a grilled cheese, you want to spread a thin layer of the mayo (or butter) over one side of each slice. If you make sure it evenly covers the entire slice, all the way to the edges, it will come out best.
Assemble and Cook
If you are making two sandwiches, place two slices of bread with the mayonnaise side down in the frying pan. Then put some of the cheddar on each of the pieces. Turn the burner on to Medium High. Make sure the cheese gets to the edges. Don’t be stingy with the cheese. It really sets off the whole sandwich. Without enough cheese it is obvious something is missing. Make sure you have a full layer of cheddar covering the whole slice of bread.
Then add the meat, onion, and garlic mixture on top of the cheese. Make sure all of the bread is covered. Then add some more cheese on top. The cheese makes the sandwich bond together, and, of course, taste great! Now you can put the second slice of bread on top of the sandwiches, mayonnaise side up.
This won’t take long at all. About 3 minutes on each side. Use a spatula and lift up a corner after 2 minutes to check the browning progress. It should be a beautiful even golden brown. Then flip it over and do the same for the other side.
The sandwich is done when you see that both sides are golden brown, and the cheddar has melted nicely.
Spicing It Up
An excellent way to give this sandwich a little spice is by adding some jalapeno, or whatever your favorite hot pepper happens to be. You can just chop up some peppers and add it to the frying pan when you are cooking the meat and onions.
If you prefer pickled jalapenos instead of fresh, you can also add some slices on top of the meat, under the cheese when you start grilling the sandwich.
For this sandwich I actually just chopped up half of a jalapeno in really tiny pieces and sprinkled it on the inside of my sandwich prior to grilling. I would prefer to cook it with the meat, but I am the only spicy person in my house, so I am forced to improvise often.
The little pieces of jalapeno added a nice spice a fun little fresh crunch here and there. I made sure to put the seeds in the sandwich, because they hold all the heat.
Personally I like to dip my finished sandwich in hot sauce. My favorite sauce for this meal is Dave’s Temporary Insanity, Trader Joe’s Habanero, and La Anita XXX Hot Sauce. I like to have a little of each on my plate and rotate dips. All of these awesome and spicy sauces are available on my Hot Sauce Shop Page if you are interested in checking them out for yourself…which I highly recommend.
Enjoy Your Ultimate Grilled Steak Sandwich
Alright! You are so ready to enjoy this delicious sandwich now. You can slice it in half and serve it up. A little side dinner salad to go with it might be nice…And just to offer a couple more flavor enhancing options, I thought I would recommend some Au Jus and Horseradish, which make this fantastic sandwich even more spectacular.
Au Jus and Horseradish
I must admit, I am a condiment addict. Often times no two bites I take in a meal taste the same, because I am so busy experimenting with all kinds of flavor combinations. With that said, Au Jus and Horseradish really do go great with this sandwich.
In our house we almost always have a packet or two of powdered Au Jus available for spur of the moment dipping. What is really great is that a little goes a long way. Typically one $1 pack of Au Jus lasts for at least 2 or 3 meals, and keeps a really long time. You can just put a little of the powder in a cup or small bowl, add a little water and microwave for a delicious dipping broth.
Horseradish can either be put on your sandwich prior to cooking, as a spread on the non-mayonnaise side of your bread, or added afterwards. I like to include it in my entourage of dipping options lined up on the edge of my plate. If you enjoy that little bite that horseradish gives, you should definitely try it with this sandwich.
Well, I think that about wraps it up. Writing this article has made me super hungry. Think it’s time for me to go make a sandwich for myself. I hope you enjoy this Ultimate Grilled Steak Sandwich!
If you have any questions, comments, or suggestions I would love to hear from you! Please feel free to leave a comment below or reach me through the contact form in the main menu.