steak sandwiches

[Note: This recipe got a refresh and fresh photos in March 2018.]

One of my dark cooking secrets is that I am incredibly picky. The list of foods I don’t want to eat is miles long. People like me have to learn to cook, it’s the only thing saving us from a diet of peanut butter and jelly sandwiches. And well, barely that recently, while we’re being honest and stuff.

what you'll need
for the sandwich spread
cooking steak
cooking steak

Among the items on the ridiculously long list of things I have no desire to eat is steak. You see what I mean? I can see your face. You’re outraged. You’re going to fill my comment section with recipes and links to steakhouses and swear that if I’d only eaten steak there, I would see the greatness that is steak. But people, I want to tell you something: I’ve been to just about every good steakhouse in New York City (don’t laugh — I like the sides, and the company of red meat-eaters) and none of them has turned my disinterest in broiled slabs of beef on its head.

onions in the same pan
thinly sliced
steak sandwich assembly

Which is why it shocked nobody more than me — well, that’s not true, Alex was downright floored — that when I spied Ina Garten making, of all things, steak sandwiches on an old Barefoot Contessa episode a few weeks ago, I instantaneously knew that I had to make steak sandwiches for dinner that very night. It looked so freaking good. Perhaps my insides were crying out for iron? Maybe Alex’s dreams that I would one day embrace the greatness that is steak were finally due to come true? Nah, it just looked that good. Oh, and it didn’t taste half bad either. I might even have to make it a habit?

sliced steaka heap of onionsthen some greenssteak sandwiches

One year ago: Spicy Sweet Potato Wedges and Rhubarb Big Crumb Coffee Cake

Steak Sandwiches

This recipe got a refresh in 2018. These days, we use a 1- or just over 1-pound steak (I’m using hangar in the newer photos, but boneless top loin is still aces here too), the same amout of onions and sandwich spread, but smaller buns (we use 6-inch ciabatta sandwich buns), we can make 4 filling but not over-the-top sandwiches (perfect for dinner for our family), or 2 quite stuffed, larger ones. Your choice.

  • 1/3 cup mayonnaise
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons sour cream (to make this dairy-free, just use additional mayo)
  • Kosher salt
  • 1 (16-ounce) 1-inch thick New York strip boneless beef top loin or hangar steak
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil, or a neutral high-heat oil such as grapeseed
  • 2 medium-large yellow onions, sliced in thin rings
  • 1/2 teaspoon fresh thyme leaves (if desired)
  • 2 large or 4 medium (about 6″) focaccia or ciabatta buns, split and toasted, if you wish
  • 1 cup baby arugula

Mix mayo, mustards, sour cream, and 1/8 teaspoon kosher salt in a small dish. Taste and adjust seasonings as needed. A shot of hot sauce is fantastic here.

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of oil in a large sauté pan over high heat until it’s almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate and allow to sit for 10 minutes. Slice the steak into thin strips.

Using the same sauté pan, heat another glug of oil over medium heat. Add the onion, thyme, if you’re using it, salt, and pepper and sauté for 10 minutes, until the onions are brown and sweet, stirring occasionally.

To assemble the sandwiches, spread both sides of the split bun with the mustard-mayo mixture. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the onions. Place the baby arugula on top of the onions, and cover the sandwiches with the top half of the buns.

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148 comments on steak sandwiches

  1. Susan

    I watched some of that episode too. I know Ina likes to keep it simple these days, but I was surprised by this..does it seem like she’s mocking us? I think I’m losing respect. I like steak sandwiches well enough..I don’t to need to see how one is prepared on a cooking show. Ya think?

  2. Ina is always spot-on with her recipes. You and her share that, and I’m so glad to pop over here and see what’s new! Beer-braised pork shoulder tonight; steak sandwiches next? ….



  3. I am a picky eater too. I’m WAY better than I used to be, partly thanks to my boyfriend who would make me try new foods. But I hear ya on having to learn to cook to avoid living off the same three foods.

    That sandwich looks awesome. I’m not a big steak person either, but again, because of the boy I have it much more now than I used to.

  4. Anthony

    First off, I love your blog. I subscribe to your RSS feed and totally enjoy the posts. In this one instance, I will have to say this is not the best “steak sandwich” I have ever had, seen, or read about. I am a transplant to Philly and the cheesesteaks here are to die for. Seriously. They look gross, are completely unhealthy, and are usually fried and chopped up by an overweight kid from South Philly. They taste divine. Nothing else compares.

    No other steak sandwich even comes close. I am not even going to get in the debate about who has the best steak, Pat’s, Geno’s, or Jim’s; but until you taste a cheesesteak from Philly, you haven’t had a steak sandwich.

  5. this looks really simple and good. i will pop back in to look at comments later, perhaps someone knows where to get a great steak sandwich in nyc. (too bad there is no ‘chez deb’!)

  6. I saw that episode and would have had the same reaction if I hadn’t been watching it while eating dinner of most delicious chile shrimp. Hmmm, maybe I should make these sandwiches for dinner tonight.

  7. Oh how lovely, I just read an article on a greenie website about how everyone should become vegans if we were educated, smart and civilized. If we all cared about animals and the environment we’d all quit eating animals & animal products.

    I’m so glad I stopped by here next. YUM. I’ll never be a vegan because I love a good steak too much. And bring on the venison as well. Thanks for the meaty post, tasty meat eaters unite!

  8. Alexandra

    This looks incredible. How lucky that I purchased seven pounds of top sirloin at Fairway last night! The nice butcher asked my boyfriend, politely, whether we were having company over. (No. We just really love steak.)

  9. jess

    i never liked steak either. that is until i got the hangar stake at alchemy in brooklyn. try it. amazing. plus it comes with this great kale that maybe you will love and be inspired to decipher the recipe for us.

  10. I used to love steak. Broke single mommies don’t eat it that much, so when I do it’s a treat. But ever since I’ve been dating This Boy that’s ALL we eat. There is honestly nothing to eat in his house but steak, pork chops, and envelopes of powered taters. I’m going to have to smuggle in an onion (not granulated) and (gasp!) fresh greens so we can have a slight variation of his beloved meat and starch.

  11. Your post made me laugh! We all have our likes and dislikes even though we are foodies and everyone expects us to love every type of food. I myself HATE seafood, and you will never find any fish but tuna and swordfish on MY blog! Have a safe trip!

  12. Michele

    I don’t like steak either. I think it’s the thick, white, gristly fat that turns me off. If it’s super lean, I’ll tolerate it. Thanks for leaving us with some great recipes though. I can’t wait to make the key lime cake. You are lucky to be missing the snow storm expected here tonight.

  13. Lucy

    There’s a huuuuge difference between a hunk of meat slapped on a plate and small bits of sliced beef incorporated into something else. They’re not remotely the same thing. I happen to think both are awesome, but I could totally see how you’d love one and not the other.

  14. Ha! People always look at me askance when I say I don’t like steak. I will eat it, but I don’t really enjoy it. So why waste all that money. But these look like I might just enjoy them.

  15. I also watched that episode and I was drooling. I myself stay away from eating whole steaks but I do enjoy red meat on occasion. Enjoy your time with the sunny beaches :)

  16. Gigi

    I never knew there were so many others just like me! I’ve never liked steak, or beef in general. Sometimes I will cook it but usually for the pleasure of others. Its just so boring!

    Maybe you should air more of your finickiness. You might find more supporters than you expect. (-:

  17. I don’t like eating steak either! I love fish, chicken, veggies, etc. etc. but I have no interest in eating steak. My husband and most of my red-meat-eating friends think I’m nuts. Your sandwiches look good…but I’m still just not that into steak!

    I also have no interest in hamburgers or anything else made of beef. It just doesn’t sound/look good to me! I’d rather get my iron from spinach!

    I spent 10 years as a vegetarian, maybe that has something to do with it…I don’t know. I’m not that into pork either…unless it’s pancetta. I like pancetta.

  18. Miss Vicki in GA

    I agree with the no steak. When I think I want steak, two bites and I’m done.
    Now, putting sliced med rare NY steak on wonderful bread with lettuce, onions, and tomatoes is another story. Looks yummy.

    I’d love to see your list. I’m one of those picky people, too. I have to have certain brands from special stores and will not eat anything that has “artifical” food in it…i.e., Cool Whip, Diet Mayo, butter, and salad dressings, artificial sweeter, margarine. If it isn’t real, I don’t want it.

  19. Elizabeth

    See now here I go. I am not from Philly or I might share the same passion as Anthony. In my mind a steak sandwich (which could be a whole or sliced ribeye or strip steak or oooh perfectly, thinly sliced flank steak) and a cheesesteak sandwich (chopped and topped with the gooey cheesy stuff Anthony describes) are two entirely separate entities. Each wonderful and delicious in their own right. The moment is stops snowing in Atlanta (I know it’s March..crazy isn’t it?) , I’ll be firing up the grill.

  20. hani

    I completely understand the entire not liking steak thing. I think it’s something about the texture of a steak. Also, the less red meat I eat, the less I crave it, and the harder it is for my body to process it.
    That said, if you’re ever in LA and jonesing for a good burger- try Umami. I recently had an Umami burger for my biannual consumption of beef, and I must say that it was quite delicious.

  21. That’s the problem…. you’ve been eating broiled steak! Grilled, on natural charcoal (no “starter fluid”), there is no finer protein! Since we purchased the charcoal chimney and just about every store around here carries natural charcoal (Cowboy brand is the best IMHO) we no longer go out for steak. The best steak dinner in town is at our house. Only steak for sandwiches should be cooked any other way. I am a “please don’t mess with my ooey gooey cheesesteak” Philly girl from way back.

  22. Mary

    I’m eating less and less red meat in recent years, just a taste thing I guess, but every oonce in a while I have to have a nice, thick, blood-rare steak. Your sandwiches look wonderfu, but that raw steak got me at the get-go. Almost had to take a bite out of the screen.

  23. That is one beautiful piece of meat you’ve got there…wowza! I kind of agree with you on the steak thing…I won’t turn it down, but I’m just sort of indifferent I guess. With the one exception being a steak I had in a particularly great place in Buenos Aires, I can kind of take it or leave it. But these sandwiches do look quite good…good old Ina.

  24. I decided last night while I was enjoying my absolutely DELICIOUS dinner of meatball sliders that I love arugula almost as much as I love cilantro. Therefore I must make these. Unfortunately I ate an entire bunch of arugula last night with my sliders, so I’m fresh out. This will have to wait until I get my hands on some more of it.

  25. Jean Marie

    My husband would die and go to heaven if I made this! Since its a snow day, I’m making a boatload of tiny meatballs for Italian Wedding Soup but will need to get to these steak sandwiches soon. I think Deb would have mixed feelings about missing the lovely snow. She’s in a warm and tropical place but has been moaning about the lack of a good snowstorm this winter.

  26. Kathleen

    How funny I saw this episode on my vacation last week and my mouth was WATERING. I don’t like red meat much either but my husband does. I think I am definitely obligated to make this for my husband this week now.

    Your blog is my guilty pleasure, I love it! Thank you!

  27. You have such an amazing eye for the photos. You absolutely capture the essence of the food. I swear you could post a series of photos of the process involved in making chocolate covered bugs and you’d make it look delicious. Not that I’m comparing the steak with chocolate covered bugs….

  28. I second what Donna said – excellent photos! They make my mouth water even more!

    I might toast the ciabatta with a little garlic butter, just to be extra decadent. ;)

  29. I don’t like steak. I don’t even like steak sandwiches. You might as well swap at the steak for chicken if you want me to eat it.

    I do have to agree with some of the early commenters (I gave up trying to read them ALL) that I am disappointed that Ina did a show on a steak sandwich. It would be like her making just a plain cheeseburger or something.

  30. I don’t know how you do it, but you find the most delicious, easiest recipes out there! I just made these for lunch for my boyfriend and me this afternoon- we haven’t dug in yet, but it was so easy it felt like cheating, and at least the little bit of the steak I munched was delish!

  31. I’m not much of one for steak either, but those sandwiches do look good enough to pique my interest. Maybe it’s because of all that bread and onion around the steak…

  32. I felt the same way when I saw that episode the first time, the second time and again the third time. There’s just something urgenty appetizing about that combo and damn, Ina makes it look so good. Hope you’re enjoying your vacation!

  33. I tried this right away. Today. It was so good. I do like steak anytime, though, as long as it’s not overcooked.

    I’m like you. I cook because I’m picky and it’s the only way I can be appetized by foods. Thanks for sharing this idea.

  34. pam

    really…as long as you love chocolate and keep me well stocked in chocolate recipes, who cares about the other stuff…we only eat it so we can get to dessert, anyway…

  35. I hope you are having a fantastic vacation!

    I do like steak, but don’t think it’s worthy of adoration. Same way I feel about pie (whaaaat?!) and bacon (no!). Like, what’s the big deal?

  36. What a coincidence…I saw a Barefoot Contessa episode today featuring steak sandwiches, but a bit different than this one. (Although when I saw the picture, I thought it was the same one.) The recipe today had arugula and a truffle butter with shaved parmesan. Now I’m craving both recipes…they sound amazing!

  37. JenS

    I am so excited to say that this is the first time I have actually had something that you’ve posted! These sandwiches are amazing. Anytime my hubby wants steak (which is, like, every day) I use mine to make this sandwich. This recipe will make a steak lover of the most ardent vegetarian!

  38. Cassykins

    These look delicious. I don’t eat meat, but I wonder how a sub of Morningstar “steak” strips would fair. I always need new ideas of things do do with my meat substitutes and my bf is always in need of me to make him food. lol.

  39. Susan

    Made this for dinner last night…divine. I used my homemade bread and rib eyes and added mushrooms to the onions…even better! The only thing I would do different next time is toast the bread slightly in the oven, to absorb all those lovely juices. Deb, why don’t you have a cookbook??? I LOVE your blog. Thanks for the inspiration.

  40. fabu! we made almost this exact thing on our nyc snowday yesterday w/ some leftover steak from sat.night. we used arugula and melted some gorganzola (so good), but the kicker was we had leftover bernaise sauce that had coagulated, so we spread that on like you did w/ the mustard/mayo and it melted right into the bread. oh god, i want it again!

  41. wes

    I would be a vegetarian except for the fact that I LIKE meat! I do eat vegetarian 2 of 3 meals of the day (breakfast and lunch) and I try to eat vegetarian 2 of the 7 dinners of the week. These look really good, and I’ll have to try it out the next time I make steak sandwiches. We usually have peppers and sometimes mushroom with our onions and some of us like cheese melted on ours. Fresh homemade bread make the best sandwiches. mmmmmmmm.

  42. Well, I wouldn´t really recommend a steakhouse, I would simply recommend coming to Argentina and trying the steaks, they might indeed make you a convert.

  43. adam

    I was inspired to make this last night – and what an amazed treat! I just used mustard since I am not a mayo fan and I toasted the bread on the skillet after the onions were finished cooking…

  44. beth

    I’m thinking you must be psychic… boneless NY strip steak AND packaged arugula are both on the President’s Picks (sale) list on Fresh Direct for next week. I’ll be making these for sure!

  45. Marie

    Some how my mind keeps floating to Pina Colada’s this past week.

    Oh my goodness. Steak sandwiches, I can smell them now. Ina also did them with truffle butter. Gotta try that. When I Bbq steak I always have oven roasted mushrooms and sauted onions as sides. Also wild rice (Rice-a-roni or Uncle Ben’s wild/white rice mix). Another great steak sandwich is just steak and roasted green chilis — the kind that come in a can — on dark French bread. Of course horseradish is classic. Excuse me, I need to go the the market.

  46. I’d rather eat Macaroni and Cheese than a steak, myself. And when you say that, everybody always asks ‘are you a vegetarian?’ No, I eat meat, I just don’t like steak. It’s something that’s rarely understoond. ;)

  47. That looks wonderful! Carmelized onions could make even a block of clay palatable!

    The only thing that would make it even more wonderful would be some blue cheese. Blue cheese + arugula + steak=bliss.

  48. amy

    Whaa?! Yup, you’re damn straight I’m getting on here & posting an outraged comment about your lack of desire to consume a delicious, juicy steak. :) We LURVE our steak here. Two choices: make a great Wyomingite friend by way of Texas lovingly grill you a fabulous steak OR go to a Jeff Ruby steakhouses in Cincy. Okay, so probably not as fab as a NYC steakhouse but my life has not led me to one of those yet. :)

  49. I havent eaten meat in 20yrs. But, I do eat pork, only white chicken, smoked salmon( but not fresh salmon, cheese( but no blue cheese), tuna( but not chunk light). I could go on and on……

  50. Delicious! I made these sandwiches and the crispy chewy cookies last night. Only the second time I have attempted to make steak, but with your instructions it turned out great. Thanks so much!

  51. P

    Thanks for this recipe! I have never successfully made steak before (my only other attempt ended in misery for all involved), but this time my husband told me he hadn’t eaten such good steak in a long while :-). That’s quite a compliment!

  52. Kristin T

    We made these steak sandwiches tonight, realllllly enjoyed them. That mustard mayonnaise sauce- I think it would be great with fish and chips. I can’t imagine it with less mustard either. thanks for sharing.

  53. Your body is suddenly craving iron, huh? I was a vegetarian for 10 years and when I got pregnant all I could think of was meat, meat, meat. I would have eaten three of these sandwiches in a sitting. Not to sound like a mother-in-law or anything…but I’m always watching for clues as to when you and your hub might decide it’s time for a small, dramatic lifestyle change..
    …just sayin’…(and with all respect, of course!)

  54. Matt

    Made these for dinner tonight. Nice and easy grilling for the 4th of July. We cooked the steaks on the kettle grill to about medium rare. We also grilled some fresh yellow corn while the steaks rested. Onions took a bit longer than specified – about 30 minutes to get them to where I like them.

    Mustard-Mayo sauce was great. Your changes to the proportions seemed right on. The sauce recipe makes leftovers, so I’ll probably give it a try with other stuff. I can imagine it working well with turkey or chicken in a sandwich.

    Overall, the flavors melded nicely, with plenty of strong flavors to play with the assertive flavor of good beef. Having had strip steaks last weekend, and thoroughly hating them, this was a nice recipe. After last weekend, I was prepared to just about give up red meat altogether.

    Good bread is pretty important to the sandwich, as well. I used Beckmann’s Deli Francese rolls, for people in Northern California. Not too doughy or chewy, and a good crust.

  55. Tim

    This rocked my world. After my last meatball disaster I was feeling a little defeated … throw on some pepper jack and this was an incredible lunch.

  56. DG Cromwell

    This is disgusting. For whatever reasons you avoid beef most of the time, don’t ruin it when you do have a rare urge to eat it. My recommendation:

    Do not buy an expensive cut of beef like a strip steak. Save the strip steak for a true steak night. Try tri-tip (also known as Newport steak – one of many overly romanticized NYC food terminology additions).

    Use a well seasoned cast iron pan instead of stainless steel pan. You don’t need to add olive oil since beef has plenty of fat. Wait for the cast iron pan to fully heat up, which may take up to ten minutes. If you have to use an All-clad, it won’t be a problem. Also heat the oven to at least 500 degrees.

    After the steak is defrosted inside the fridge, leave it out on the counter for at least an hour (allows internal temp to reach room temp for even cooking). If you still insist on buying strip steaks, liberally add kosher salt (salt and pepper are not joined at the hips) and char the outside on medium to high heat (not low like the recipe) for a minute or two on each side (depending on the thickness). Then stick it in the oven for four minutes for medium rare. The searing-oven method will turn out a more tender steak.

    Remove the steak from the oven and let it rest on a plate loosely covered with foil for ten minutes to allow the juices to redistribute. Thinly slice the steak for easy chewing.

    Instead of using a mustard-mayo sauce (mayo on beef – gross), look for one of the salad dressings that are terrible on salads like a non-vinegar tomato based dressing or mild picante dressing.

    Caramelized onions are overdone in steak sandwiches. Consider using pepper jack cheese and lightly sauteed red onions.

    I constantly look to improve on my vegetarian dishes, but I also can’t deny that beef will always have my heart. Just don’t eat it often or it will literally take your heart down six feet under. If you’re pregnant and you crave beef, eat it whatever the way you want because you deserve it and much more. For the rest of us, keep it simple when it comes to steaks.

      1. K

        Hi, I’d like to nominate this as this best author-response-to-a-disagreeing-person comment ever. (I’ve run across it a few times while hitting Surprise Me! and I never fail to delight myself imagining the conversation in the Smitten Home when it came across your dash.)

  57. Brad&Joe

    This is so easy to make and turned out so wonderfully. The mustard sauce is to die for. We had some sauce left over and ate it on different sandwiches the next day. You also can never go wrong with grilled onions. We used smaller buns and made “bite-size” sandwiches. We will definitely make this sandwich again. It goes great with vegetables or fries. You should make this.

  58. Lisa

    I’m a picky eater too… so much so that I don’t like PB&J sandwiches (or tomato sauce, or carrots, and so on). Steak, happily, is one of my indulgences.

  59. Jj

    As a former nyc’er my favorite steak sandwich is from Pastis. This looks like it could rival…I am trying it tonight! Caramelized onions are never overdone in anything in my opinion. And I can’t wait to try the mayo-mustard-sounds fab! Thanks for making this wannabe chef mama a little more savvy in the kitchen!

  60. Debra

    These steak sandwiches were a big hit. I don’t eat beef but my husband, his sister and his mother that I served them to do and they loved these. I like your method of cooking the steaks. First in saute pan as far as rare and then sealed in foil to get them up to about medium or so. Great mayo sauce – I had that on my chicken breast sandwich. Thanks for another great recipe, Deb. When I get compliments on my cooking I refer them to your website.

  61. This is an incredible recipe. I tried making it ahead and packing it for lunch. I thought it might get soggy, but the caramelized onions and steak juices made the crusty bread just soft enough. Who would have thought it’s better after sitting? I included in a roundup of packed lunch ideas in Poor Taste magazine for this reason!

  62. Andrew

    This recipe is incredible. I didn’t want the sandwich to end, and I was sad when it did. Good thing I made enough for lunch tomorrow!

    I love this blog. Keep up the great work!

  63. Inna

    I just made this tonight for my boyfriend. it was a HUGE hit. he smacked his lips, licked his fingers and then licked the plate.


  64. Jan

    My husband made these last night. They were FABULOUS. Don’t know what the commenter above was talking about when he/she said this was “disgusting” and that “mayo on beef = gross”… seriously, what a comment. Clearly he/she didn’t try this one out, because this was TERRIFIC. We used spinach instead of arugula, b/c it’s what we had on hand. We also used small ciabatta rolls. PERFECT, and even my non-mustard eating husband loved the mustard-mayo combo. THANK YOU!

  65. jenniegirl

    This was my first attempt back in the kitchen after my baby was born It was awesome after a week of freezer meals! It was nice to have some sense of normal (new normal?) return slowly…dinner was a good start.

  66. LearningToCook

    I have been looking at this recipe for years. I am a terrible cook. I am just learning. I started with your Mediterranean Salad. Now one of my signature dishes. I made this dish and it was divine! I now have two signature dishes! Thank you – it’s delightful, and the leftover mustard mayo was a great treat for our lunchtime sandwiches.

  67. Chingona

    Even the classic mansplaining @ 104 couldn’t ruin this for me. Excellent method for searing a New York strip, Deb. This is definitely going to come in handy.

  68. D-G

    oh my gosh im just so happy theres a picky food blogger. i just stumbled across your page today and couldn’t be happier! someone else who doesnt see the appeal in the slab of meat called “steak” i’m officially a devoted follower starting now

  69. pmm

    OMG!!!!! My husband who affirmatively Does. Not. Cook. surprised me and made these sandwiches for our anniversary dinner last night! The were outstanding! Amazing! Fabulous!

    AND, he made your easy butterscotch sauce to put over ice cream for dessert. Seriously. So, so, so darn good!

    (and he washed the dishes!)

    Thank you, Deb!!!

  70. Deanne Larin

    I made these exactly per recipe except spinach instead of arugula and ciabatta bread cut in sections ( did not have buns at my grocery today) and they were outstanding! My new go to recipe for a great weeknight dinner, toasted some broccoli to go along side (healthier than fries!). An excellent dinner. I have just started reading and trying recipes and they have all been fantastic. Thank you for all your effort sharing them!

  71. Keri

    I made this last night for me and the BF. Wow! Soooo good! We both loved it. The mustard/mayo sauce was delish.

    For the sides I made your garlic lemon mushrooms. Very good as well!!

  72. Maro

    I used this steak prep last night for steak fajita taco-rritos (the burritos were too big and brittle to roll, so they were giant tacos instead). thanks for the excellent prep instructions (and the inspiration from your chicken fajitas). i can always count on inspiration and help from your site!

  73. fred

    I hope your not a trained chef, I would never eat at your restaurant. your a clueless so called cook. you should be banned from commenting on any blog or giving a review on someone else cooking.

  74. Pam

    We just had this for our Sunday lunch. Quick, easy, delicious. Thank you. For the first time in 43 years of marriage we have no grill and I don’t know what to do with steak if you can’t throw it on the grill. This method of cooking the steak was great. I have no idea what cut I used. We live in Berlin, Germany (been here for 7 months) and my translator didn’t recognize the cut. So, my ignorance didn’t even ruin this recipe. Thanks again.

  75. Colleen

    We’re doing Smitten Kitchen week at our home. We started with the Skirt Steak Salad with Blue Cheese. Incredibly good. Had the Strawberry Summer Cake. Holy cow! Tonight, we had the Steak Sandwiches, which were simple to make and SO delicious. Can’t wait for tomorrow’s French Onion Soup. Thanks for all you do, Deb.

  76. YakimaRobbie

    Have had this recipe in our summertime rotation for many years…always a hit. Absolutely delicious and easy.

  77. Liza

    These are incredible! I love steak sandwiches but have shied away from making them at home, but this recipe is so easy and tastes amazing. Nothing like bread, meat and arugula!

  78. Catriona

    Remind me again why I don’t make this more often? So easy, so delicious. Sometimes if I’m out of ciabatta bread I just toast whatever we have on hand under the broiler after sprinkling with olive oil and a little salt. Next time, I’m making more onions!

  79. Genie

    Oh I’m making this tonight!! But/AND I am 100% with you….not ever a steak fan/eaten plenty of “amazing” steak. Just not my thing! But of course you’ve made this look irresistable!

  80. Hi Deb,
    Devoted follower here. I’m making these for my birthday this weekend (a sourdough sandwich competition!) and I was wondering about your thoughts on if any of this recipe could be done ahead of time. Could the steak sit for 20-30 minutes? Longer?
    Obviously I’d like to prep as much as possible ahead of time.

    1. deb

      I don’t see why not, especially if you’re okay with it room temperature. I’d wait to assemble it until last minute, of course, but if you’re entering a sandwich competition, you probably are already doing that. Good luck!

  81. Lauren T Edwards

    This is a summer entertaining staple for us. So easy and delicious! We get boneless NY strips, sear to medium rare in cast iron, fantastic!! The mustard sauce is delicious. Love this!

  82. lori

    I made this tonight; with your focaccia bread recipe. My husband and son ( and his friends- they are 22) – said this is the best sandwich they have ever had. My 19 year old daughter- she dislikes steaks- loves it too. This was a delicious recipe. So is the bread. Thank you again!!!

  83. Penny

    I very recently found this recipe. I’ve made it 3 times in the last 3 weeks. Best sandwich ever. Would a little blue cheese added along with onions be a good thing?

  84. Alaina

    Wow, these were so good! All of the elements work together so well (and I usually don’t love mustard). Next time I’ll put less spread on (too much overpowered the onion) and choose a softer bread- my ciabatta was a little crisp on the outside. Thanks for this seems fancy but really easy recipe!

  85. Lisa

    I love your recipes! When I print a recipe, it does not include any pictures…I do find a picture helpful. Is there way to include a picture??
    Thank you!

    1. deb

      Not currently (or people are unhappy when the recipe is many pages and uses a ton of toner) but we will have this option in the next site redesign.

  86. Aimee

    OHMGAWD. I used boneless ribeyes because our store didn’t have top loin. My husband is in rhapsodies. I also made some French fries and this was so so good. Going into my rotation for a special treat – thanks Deb! Can’t wait for the new cookbook!

  87. Kate

    This was our Christmas Eve dinner and it was WAYYYYY better than expected. I mean how much better can Deb’s steak sandwich be than any other? Dumb question. A trillion times better.

    This might be the best sandwich- restaurant or homemade – I’ve ever had. Don’t skip on the homemade mayo (kinda). Thank you, Deb. WE LOVE YOUR SITE!!!