Steak Sandwich (with garlic aioli)

4 Sandwiches
Prep Time 5 minutes
Cook Time 18 minutes
Rest 5 minutes
Total Time 28 minutes

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 Sandwiches on board with fries


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.

Collage of prep steps for Steak Sandwiches

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. 



  • 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. 

Sliced steak on plate for Steak Sandwiches


  • 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. 

Adding onions to meat for 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. 

Steak Sandwiches on board with fries

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Steak Sandwich (with garlic aioli)

Steak Sandwich (with garlic aioli) is the perfect sandwich with tender steak flavored with brown sugar, balsamic vinegar, and topped with onion and cheese.
Yield 4 Sandwiches
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder


Garlic Aoili:

  • 1/2 cup mayonnaise
  • 1 clove garlic , minced or pressed
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Steak Sandwich:

  • 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.


Calories: 802kcal | Carbohydrates: 51g | Protein: 53g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 160mg | Sodium: 1391mg | Potassium: 686mg | Fiber: 2g | Sugar: 16g | Vitamin A: 749IU | Vitamin C: 7mg | Calcium: 337mg | Iron: 14mg

Steak Sandwich w/ Garlic Aioli collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Depends on your cut of beef. For example, if you use flank steak, you should marinate for 4 hours minimum.

  1. Was a great recipe. The Aoli was amazing. We did butter the rolls but after I added the garlic Aoli and put together the steak cheese onions and added bell peppers so good my family waned seconds. Thank you for the recipe

  2. Really delicious with portobello mushrooms and fried onions. I wish I was still hungry so I could have dinner again!

  3. I’m excited ? to make this recipe.What steak ? did you use?Have you used bell peppers ? before?If you have or if you haven’t I would suggest red bell peppers.It blends in with the cooked steak ? don’t you think ? so?

    1. Hi Dontay, here are the types of steak I recommend for this recipe:
      Steak: For different cuts of steak, try using flank steak, rib-eye steak, sirloin, or tenderloin. 
      and sure, try red bell peppers. I haven’t tested this recipe using red bell peppers but it does sound good!