Serve Steak Sandwiches when you and your crew gather for gameday.
My family loves to enjoy a big spread when we settle in to watch college football on a Saturday. Light a fire in the fireplace, get the game on the TV, chill the beverages, and set out a feast to share. While we like to have apps such as spinach artichoke dip, pimento cheese, and a charcuterie board, we also always have a hearty main. Our go-to is pizza delivery, which is easy, along with the homemade apps. Sometimes, though, when pizza has run its course, it’s time for something new. Steak sandwiches fit the bill: warm, hearty, cheesy, and perfect for enjoying on game day.
When it comes to warm sandwiches on a hoagie roll, America represents. From Philly cheesesteaks to meatball hoagies to shrimp po’boys, Americans love these filling handhelds. Steak sandwiches are another example of this type, and they get bonus points for being significantly less messy than some, especially the meatball hoagies!
You will love steak sandwiches because they are great for game day or dinner on a chilly night. The warm steak, onions, and provolone cheese just melt in your mouth. The steak here is not shaved thin, so you get generous cuts of steak, which make up the majority of the filling. Along with the steak, the onions are seasoned to perfection. It may sound weird, but trust me, the brown sugar and balsamic vinegar create the perfect sweet/savory contrast on the onions, which soften and caramelize in the skillet. Melted provolone completes the trio of tasty warm fillings, and the fresh peppery arugula topping creates a cool contrast.
Cooking Steak in a Skillet
If you’re not used to cooking steak in a skillet, no worries. But there are a few things to keep in mind. First of all, when slicing the ribeye, try to get the pieces of even thickness. Or at least as close as possible. This will help the steak cook evenly. Secondly, turn your skillet up to medium-high heat, pour in the olive oil, and turn on your exhaust fan (or ceiling fan if you don’t have an exhaust fan). There will be some smoke! Finally, don’t overcrowd the skillet. If you have to cook in batches, that is better than crowding in too many pieces, which steams rather than sears the meat.
FAQs & Tips
How to Make Ahead and Store
The best way to make steak sandwiches ahead is to make the filling as directed, let it cool, and store it. You can keep the filling in an airtight container in the refrigerator for 3-4 days or freeze it for up to a month. To thaw from frozen, simply place in the refrigerator overnight or for a few hours. When ready to reheat, put in an oiled skillet and heat until warmed through on medium-low.
Steak Prep Temperatures
To slice easily, slice the steak into pieces while it is still cold from the fridge. However, do this early on and let the pieces sit on the counter while you slice the onions and cook them. If the steak pieces are closer to room temperature by the time you put them in the skillet to cook, they will cook evenly and faster.
Flavor Boosts
If you want extra flavor, consider adding a thin layer of garlic mayonnaise. Simply mix 1 teaspoon of minced garlic into 3 tablespoons of mayonnaise. Before putting the steak and onion filling into the hoagie rolls, spread a thin layer of the mayonnaise onto one side of the hoagie roll. You don’t want to overload it—it will not only get the roll soggy but will overwhelm the steak. However, it’s an easy way to add a little variety to the flavor and texture profile.
Serving Suggestions
If you’re serving steak sandwiches for dinner, French fries are in order. Baked Fries are an easy, healthy option. Another side that is delicious at dinner is Italian Pasta Salad—make it ahead of time. For a game day or party spread, steak sandwiches are totally comfortable being the main event, but some apps will fill out your table nicely. Consider Spinach Artichoke Dip or Easy Blue Cheese Dip, either of which complement the steak nicely. Set out some potato chips and dip, and you’re good to go!
Steak Sandwich
Ingredients
- 2 tablespoons butter
- 2 large onions thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 pound ribeye steak thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 hoagie rolls
- 8 slices provolone cheese
- 1 1/2 cups arugula
Instructions
- Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
- Add brown sugar and balsamic vinegar to the onions. Continue to cook, stirring occasionally, until the onions are caramelized, about 15 more minutes. Remove from heat and set aside.
- Season the steak slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak slices and cook until browned and cooked to your desired doneness, about 3-4 minutes per side. Remove from heat.
- Preheat the oven to 350°F. Slice the hoagie rolls in half and place them on a baking sheet. Layer each roll with steak slices, caramelized onions, and 2 slices of provolone cheese.
- Place the sandwiches in the oven and bake until the cheese is melted and the rolls are toasted, about 5-7 minutes.
- Remove from the oven and top each sandwich with fresh arugula. Serve immediately.
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