Ingredients
For the Steak:
- 1 lb ribeye or sirloin steak (or skirt steak for a more affordable option)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon butter (for searing)
For the Herb Butter:
- 4 tablespoons butter, softened
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme (or rosemary)
- ½ teaspoon lemon zest
- Pinch of salt and black pepper
For the Caramelized Onions:
- 1 large onion, thinly sliced
- 1 tablespoon butter
- 1 teaspoon brown sugar (optional, enhances sweetness)
- Pinch of salt
For the Sandwich:
- 2 large hoagie rolls, ciabatta, or crusty baguette
- 4 slices provolone or Swiss cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Make the Herb Butter
- In a small bowl, mix the softened butter with minced garlic, chopped herbs, lemon zest, salt, and black pepper.
- Stir until well combined, then set aside at room temperature.
Step 2: Caramelize the Onions
- Heat 1 tablespoon butter in a skillet over medium-low heat.
- Add sliced onions and a pinch of salt.
- Cook slowly, stirring occasionally, for 15-20 minutes, until onions are soft and golden brown.
- Optional: Add 1 teaspoon of brown sugar to enhance the sweetness.
Step 3: Prepare & Cook the Steak
- Pat the steak dry with paper towels (removes moisture for a perfect sear).
- Rub with olive oil, salt, black pepper, garlic powder, and smoked paprika.
- Heat a cast-iron skillet or grill pan over high heat until smoking hot.
- Add 1 tablespoon butter, then place the steak in the pan.
- Sear for 3-4 minutes per side (medium-rare) or 4-5 minutes per side (medium).
- Remove from heat and let the steak rest for 5 minutes, then slice thinly against the grain.
Step 4: Toast the Bread
- Slice the hoagie rolls or ciabatta in half.
- Spread a layer of herb butter on the insides.
- Place in a hot pan cut-side down for 2-3 minutes until golden and crispy.
Step 5: Assemble the Steak Sandwich
- Layer the sliced steak onto the toasted bread.
- Top with caramelized onions and melty provolone or Swiss cheese.
- Place the sandwiches back in the skillet, cover, and let the cheese melt (about 2 minutes).
- Spread a little extra herb butter on the top half of the bread.
- Close the sandwich, slice in half, and serve warm!
Notes
Tips for the Best Steak Sandwich
✔ Use a Well-Marbled Cut – Ribeye, sirloin, or filet mignon offer the best tenderness.
✔ Let the Steak Rest – Prevents the juices from running out when slicing.
✔ Slice Against the Grain – Ensures each bite is tender and easy to chew.
✔ Don’t Skip the Herb Butter – It adds incredible flavor and richness.
✔ Toast the Bread Well – This keeps it from getting soggy from the juicy steak.