Best Steak Sandwich

5 from 1 vote

This is the Best Steak Sandwich layered with thin strips of tender steak, topped with peppers, chipotle in adobo, and lots of Muenster cheese. Made on the griddle or the grill, it's ooey gooey in every bite, plus it makes great leftovers too!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: beef, sandwich

Servings: servings

Calories: 699kcal

Ingredients

2 tablespoons butter divided
¼ cup chopped green pepper about ⅓ of a green pepper
¼ cup chopped mushrooms about 3-4 mushrooms
¼ cup chopped onion about ½ small onion
2-3 chopped chipotle peppers in adobo sauce
½ pound steak (sirloin, filet, ribeye, New York strip) sliced
cajun seasoning or all purpose seasoning salt
2-3 slices Muenster cheese
2 hoagie rolls
Butter or Non-Stick Spray

Instructions

Heat a griddle or grill pan on medium-high heat. Add ½ tablespoon of the butter. Once it's melted, and add chopped green pepper, mushrooms, onion, and chipotle peppers,
Season with 1 teaspoon cajun seasoning or seasoning salt. Sauté until tender, about 4-6 minutes.
Situate the vegetables to the side of the griddle. Add another ½ tablespoon of the butter.
Add steak slices in one layer and season with ½-1 teaspoon cajun seasoning or seasoning salt. Allow steak to cook 2 minutes then flip. Cook to preferred doneness, then situate to the side of the griddle with or on top of the vegetables.
Butter hoagie buns with the remaining butter. Toast the buns on the grilled. Once golden brown, add the cheese slices to the top inside of each bun.
Divide the vegetables and steak evenly between the two sandwiches. Serve with your favorite side dish(es).

Video

Notes

- - Choose the Right Cut: Opt for a tender cut of beef suitable for sandwiches, such as ribeye, sirloin, flank, or strip steak. Our favorite cuts are a filet and ribeye.
  - Slice Against the Grain: When slicing the steak for the sandwich, be sure to cut against the grain. This helps break up the muscle fibers, resulting in a more tender bite.
  - Proper Seasoning: Season the beef generously with the Cajun Seasoning, salt and black pepper, or your favorite steak seasoning before cooking.
  - Cook to the Right Temperature: Cook the beef to your personal preference of doneness. For a juicy and tender sandwich, aim for medium-rare to medium doneness. Use a meat thermometer to ensure accuracy.
  - Toast the Bread: Toast the bread or bun for the sandwich to add a crispy texture and prevents it from becoming soggy.
  - Finish with Sauce: Add a flavorful sauce or spread to the sandwich for extra moisture and flavor. Options include horseradish aioli, horseradish mayo, garlic mayo, chimichurri, dijon mustard, barbecue sauce, or steak sauce. Au jus is excellent for dipping as well!
  - Press or Melt the Cheese: If using cheese in the sandwich, melt it onto the meat or toast the bread with the cheese on top for a gooey and delicious finish.
  - Serve Hot: Serve the sandwich hot off the grill or pan to enjoy it at its best. Pair it with your favorite sides such as fries, coleslaw, or a salad for a complete meal.

Nutrition