Steak Sandwich (with garlic aioli) is the perfect sandwich with tender steak flavored with brown sugar, balsamic vinegar, and topped with onion and cheese.
Easy and delicious Sandwich Recipes, like this one, are perfect for a weekend lunch or a quick family dinner. For more filling and simple sandwiches try our recipes for Italian Beef and Pastrami Sandwiches!
STEAK SANDWICH (WITH GARLIC AIOLI)
This tasty beef sandwich and garlic aioli are made with wonderfully simple ingredients. It tastes good enough to be served at your favorite diner, but you can make it yourself quite easily! The homemade aioli sauce comes together in just a few seconds with lemon juice, mayonnaise, and garlic. Then the steak itself is flavored with brown sugar and balsamic vinegar for a sweet and savory combo that’s unbelievable!
The aioli brings lots of unique flavor to the simple sandwich, but you don’t just have to use it in this sandwich. The great thing about the aioli recipe is you could take it to use in other dishes. Garlic Aioli tastes amazing with Roasted Potatoes, Shrimp, or as a dip for sliced veggies at a party.
If you make it as a dip just double up the ingredients and serve it in a bowl on a party tray with various dip-ins. Carrots, bell peppers, celery, and crackers would all make great options for dipping.
MORE SANDWICH RECIPES
TIPS FOR MAKING STEAK SANDWICH (WITH GARLIC AIOLI)
- Garlic Aioli: Start off by making your homemade garlic aioli. Add the cloves minced garlic, mayonnaise, lemon juice, and salt to a medium bowl. Whisk the sauce together, and set it to the side.
- Steak: To flavor the steak, add it to a bowl with brown sugar, balsamic vinegar, vegetable oil, salt, and pepper. Toss the ingredients until the steak is well coated. Set it to the side to marinate.
- Onions: Put the cast-iron skillet over medium-high heat. Add the butter and onions. Stir and cook for 10-12 minutes, just until the onions have caramelized. Remove the onions from the pan and set them to the side.
- Cook steak: Raise the heat on the pan. Take the steak from the marinade, and allow the excess marinade to drip off before you put the steak in the pan. Sear on each side for 3-4 minutes. Let the steak rest for 5 minutes, and then slice it against the grain. Giving it time to rest and slicing it in the right direction are crucial steps to getting the juicy meat you want.
- Bread: Brush each hoagie roll with melted butter and place them butter side down onto a griddle or pan. Toast them for 2-3 minutes.
- Assemble: Spread the garlic aioli you made earlier over the bread. Add the provolone cheese, arugula, steak, and top it off with onions. Close the hoagie and serve.
Create a free account to Save Recipes
VARIATIONS ON STEAK SANDWICHES (WITH GARLIC AIOLI)
- Vegetables: For some delicious vegetable add-ins try tomatoes, bell peppers, mushrooms, spinach, frisee, or pickles.
- Steak: For different cuts of steak, try using flank steak, rib-eye steak, sirloin, or tenderloin.
- Cheese: Instead of provolone you can use pepper jack, Swiss, American, muenster, or Monterey Jack cheese.
- Condiments: If you’d like some delicious condiments for the Steak Sandwich, try Dijon mustard, pesto, guacamole, sriracha sauce, or ranch.
- Bread: Instead of hoagie rolls, you can try other kinds of bread such as ciabatta rolls, sourdough, challah bread, white bread, or french bread.
SIDE DISHES TO SERVE WITH STEAK SANDWICHES
HOW TO STORE STEAK SANDWICHES
- Serve: Don’t leave your Steak Sandwiches at room temperature for more than 2 hours.
- Store: To store the sandwiches in the refrigerator, wrap them tightly in plastic wrap. They’ll be good in the fridge for up to 3 days. If you’re worried about the hoagie rolls becoming soggy, separate the filling from the bread, and store the meat in an airtight container. Then put the filling in fresh bread before eating the leftovers.
- Freeze: You can also freeze the steak for up to 6 months.
- 1/2 cup mayonnaise
- 1 clove garlic , minced or pressed
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 24 ounces skirt steak
- 2 tablespoons brown sugar , packed
- 2 tablespoons balsamic vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 3 tablespoons unsalted butter
- 2 large onions , thinly sliced
- 4 hoagie rolls
- 1 cup arugula
- 8 slices Provolone cheese
- In a medium mixing bowl add the mayonnaise, garlic, lemon juice, and salt and stir. Set aside.
- To a large bowl add the steak, brown sugar, balsamic vinegar, vegetable oil, salt, and pepper, and toss well.
- In a cast-iron skillet on medium heat add butter and onions.
- Cook, stirring often, for 10-12 minutes until they've caramelized.
- Remove the onions.
- Raise heat to high and add steak, letting marinade drip off before you add to the pan.
- Sear on each side for 3-4 minutes.
- Let rest for 5 minutes, then slice against the grain thinly.
- Brush hoagies with melted butter and place buttered side down onto a griddle or pan to brown for 2-3 minutes.
- Spread with garlic aoili, Provolone cheese, arugula, and top with steak and onions.