Grilled Steak Sandwiches

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What’s better than grilled steak sandwiches topped with homemade garlic aioli and grilled onions? Not. A. Thing!

Some of the best recipes are often the simplest, like these grilled steak sandwiches. When keeping it simple, it’s important to use the best ingredients available, with peak flavor.

The steak is the star of this sandwich and I love the rich, buttery flavor of a ribeye for this recipe. Its tender texture and perfect marbling make it ideal for sandwiches and it pairs well with the sweet charred onions, peppery arugula, and creamy homemade garlic aioli.

While I often marinate my steaks, even briefly before grilling, I recommend simply brushing these steaks with a little oil and seasoning with salt and pepper before popping them on the grill. This allows the pure flavor of the steak to shine through and that brush of oil encourages a gorgeous browned crust.

Arugula is my favorite green to top these grilled steak sandwiches for that perfectly peppery pop. Watercress would be a tasty substitute, but any leafy green will do.

The garlic aioli brings everything together and whips up in seconds. You can make this days in advance, and in fact I recommend making it at least one day ahead to let the flavors blend and develop. Leftover aioli is delicious on turkey sandwiches or even brushed on bread for the grilled cheese sandwich of your dreams!

Let’s make grilled steak sandwiches

1. Slice onions into rounds. Brush with olive oil and season with salt and pepper.
2. Grill the onions, turning once, until they are softened and slightly charred.
3. Brush the steaks with olive oil and season with salt and pepper. Allow the steaks to sit at room temperature while the grill pre-heats.
4. Grill the steaks, turning once, until they reach your desired internal temperature, about 3 mins per side for medium rare.

1. Whisk all the ingredients for the aioli together and season to taste.
2. Grill the rolls and spread with aioli.
3. Slice the steak after it rests.
4. Assemble the sandwiches with aioli, grilled onions, steak slices and arugula.

Tips for success

• Allow the steak to sit at room temperature for at least 20 mins before grilling so the steak cooks evenly.
• Be sure to let the steak rest for at least 5 minutes before slicing to preserve the juices.
• NY Strip is an excellent substitution for ribeye if you can’t find it.
• You don’t have to toast the rolls, but I recommend it so the aioli soaks into the bread for the best flavor.
• Arugula adds peppery flavor and color to the sandwich, but curly green lettuce can be swapped.
• The aioli can be whisked together and used immediately, but the flavor really develops if you make it the day before and chill. Leftover aioli can be stored in the refrigerator for up to a week.

More tasty steak recipes

• Grilled Steak Caesar Salad
• Grilled Marinated Flank Steak
• Grilled Ribeye Steaks
• Carne Asada Tacos
• Flank Steak Pinwheels

5 from 5 votes

Print

Grilled Steak Sandwiches

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

What's better than grilled steak sandwiches topped with homemade garlic aioli and grilled onions? Not. A. Thing!

Course: Main Dish/Sandwiches

Cuisine: American

Keyword: grilled steak sandwich, steak sandwich

Servings: 4 Servings

Calories: 790 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Grilled Steak Sandwiches

• 1 1/2 lb ribeye steak (NY strip can be substituted)
• 2 Tbsp extra virgin olive oil, divided
• kosher salt and pepper
• 1 large onion, peeled and sliced into rounds
• 4 rustic rolls, round or long
• 2 handfuls baby arugula
• easy garlic aioli (recipe follows)

Easy Garlic Aioli

• 1/2 cup mayonnaise
• 1 clove garlic, finely minced or pressed (1 large clove or 2 small)
• 1 tsp dijon mustard
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• kosher salt and pepper

Instructions

Grilled Steak Sandwiches

1. Allow the steak to sit at room temperature for about 20 mins. Brush both sides with 1 Tbsp olive oil and season generously on both sides with kosher salt and pepper.

2. Set the grill to high heat. Grill the steak for about 3 minutes per side for medium rare. Remove to a plate and allow the steak to rest for a few minutes before slicing.

3. Brush the onion slices with 1 Tbsp olive oil and season with salt and pepper. Grill until softened and browned on both sides, flipping once.

4. Cut the rolls in half and grill until toasted, cut-side down. Spread both sides with the garlic aioli (directions follow).

5. Assemble the sandwiches by layering the steak, grilled onions and arugula on the rolls. Serve immediately.

Easy Garlic Aioli

1. Whisk all ingredients together in a small bowl. Season to taste with kosher salt and pepper.

Recipe Notes

• Allow the steak to sit at room temperature for at least 20 mins before grilling so the steak cooks evenly.
• Be sure to let the steak rest for at least 5 minutes before slicing to preserve the juices.
• NY Strip is an excellent substitution for ribeye if you can’t find it.
• You don’t have to toast the rolls, but I recommend it so the aioli soaks into the bread for the best flavor.
• Arugula adds peppery flavor and color to the sandwich, but curly green lettuce can be swapped.
• The aioli can be whisked together and used immediately, but the flavor really develops if you make it the day before and chill. Leftover aioli can be stored in the refrigerator for up to a week.

Nutrition Facts

Grilled Steak Sandwiches

Amount Per Serving

Calories 790 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 15g

Monounsaturated Fat 22g

Cholesterol 116mg39%

Sodium 609mg26%

Potassium 619mg18%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 3g3%

Protein 41g82%

Vitamin A 284IU6%

Vitamin C 5mg6%

Calcium 95mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.