This steak sandwich starts with thin sliced sirloin, cooked hot and fast with onions, then piled on a hoagie with melted cheese. The beef and onions take about 10 minutes on the stove, then the sandwiches bake just long enough for the cheese to melt and the bread to toast on the edges.
Recipe at a glance
- Main ingredients: Sirloin steak, onion, hoagie rolls, and American cheese
- Time: About 40 minutes
- Method: Skillet, then oven
- Best for: Weeknight dinners and casual sandwich nights
- Servings: 4 large sandwiches
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What's great about this recipe
- Quick cook - Thin sliced sirloin browns in minutes over high heat.
- Steak and cheese - Onions and melted cheese turn it into a filling sandwich without a long ingredient list.
- Easy to scale - Make 4 large sandwiches, or cut them for a party tray.
Budget check
- The full recipe is about $24.50 to $30.00
- Per serving (4 sandwiches): about $6.25 to $7.50
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- Sirloin Steak - We use regular sirloin because it is tender and reasonably priced. Top sirloin works too, but it usually costs more. Slice it thin, then into strips, so it cooks quickly.
- Seasoning - Salt (we use kosher salt), garlic powder, and black pepper.
- Oil - A neutral oil with a high smoke point (we use canola oil) for high-heat cooking.
- Onion - White onion. Yellow onion works in a pinch.
- Bread - Sub or hoagie rolls, about 8 inches each. Other sizes work; see the tip below for party portions and dinner rolls.
- Cheese - We used white American for this sandwich, but any cheese that melts well can be substituted, like provolone, Swiss, or cheddar. Use your favorite.
You will also need: a large baking sheet and parchment paper.
📖 See the recipe card for quantities and full instructions.
How to make a steak sandwich
Preheat the oven to 300°F and line a baking sheet with parchment paper or foil.
- Slice a thick piece of sirloin into very thin slices with a sharp knife.
- Cut the slices into thin strips. Season with the salt, garlic powder, and black pepper, and stir well.
- Heat the oil in a large skillet over high heat. When the oil is hot and shimmering, add the steak in one layer and cook without disturbing for 3 minutes.
- Stir, arrange in one layer again, and cook for 1 to 3 minutes more, until the liquid is gone and the steak is sizzling and browned, stirring occasionally.
- Lower the heat to medium. Pile the steak to one side of the skillet and add the onions to the empty space.
- Cook the onions for about 2 to 3 minutes, until they soften, stirring them in their space without disturbing the meat.
- Combine the steak with the onions and cook for 1 minute, stirring constantly. Take the skillet off the heat.
- Place a slice of cheese (2 triangles) on the bottom of each bun. Divide the steak and onions among the buns, top each with another slice of cheese, and place them on the baking sheet. Bake for 5 to 8 minutes, until the cheese is melted and the edges of the bread are toasty.
Recipe tips and notes
- Instead of slicing the steak yourself, ask the butcher at your local supermarket to cut sirloin into the thinnest possible slices. Then all that is left is to cut them into strips.
- Use the largest skillet you have so the sliced steak can sit in a thin layer.
- This recipe makes enough for 4 large sandwiches. If you want to make these for a party, cut each sandwich into three pieces to make 12 smaller sandwiches. Or purchase dinner rolls and make little steak sandwiches.
- Keep the steak out at room temperature for about 20 minutes, provided that it is cool in your kitchen. We want the meat to lose its chill and not be refrigerator cold when it hits the hot pan.
- Slice the onion, but do not make the slices too thin so they hold up to cooking. Cut the 8 cheese slices diagonally to end up with 16 triangles. If your rolls are not pre-sliced, slice them in half lengthwise before you start cooking.
What to serve with steak sandwiches
Serve steak sandwiches with fries or chips, or try them with our easy coleslaw, loaded tater tots, or mini mac and cheese cups.
Storing and reheating
Refrigerator: Store leftover filling and bread separately when you can. Keep cooked steak and onions in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Freezing assembled sandwiches is not recommended. The cooked steak and onion filling can go in freezer containers for up to 2 months, leaving 1 to 2 inches of space at the top to allow for expansion. Thaw overnight in the refrigerator.
Reheating: To reheat, wrap the sandwiches loosely in foil and warm them in the oven until heated through, or reheat the steak and onions in a nonstick skillet with a little oil. They're best fresh.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
FAQs
We use thinly sliced sirloin. It is lean, cooks quickly in a hot skillet, and is usually less expensive than top sirloin. Use a cut that stays tender with a quick cook time.
We keep ours simple with onions and melted cheese. Before baking, you can add canned sliced mushrooms, banana peppers, pepperoncini, pickled jalapeños, or roasted red peppers. After baking, add shredded lettuce, sliced tomatoes, mayo, or steak sauce.
More sandwiches to try
If you enjoyed this steak sandwich, try our Cuban steak sandwich (pan con bistec), classic Cuban sandwich, simple Italian sausage sandwich, or Reuben sandwich. For even more sandwich night ideas, browse our sandwich recipes.
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📖 Recipe
Steak Sandwich
Ingredients
- 1¼ to 1½ pounds Sirloin Steak thinly sliced and cut into strips
- 1½ teaspoons Salt we use kosher salt
- ¾ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Oil neutral oil with a high smoke point, we use canola oil
- 1 medium White Onion sliced
- 4 Sub or Hoagie Rolls each about 8 inches
- 8 slices White American Cheese cut in half diagonally, or another cheese that melts well
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper or foil.
- Slice a thick piece of sirloin into very thin slices with a sharp knife.
- Cut the slices into thin strips. Season with the salt, garlic powder, and black pepper, and stir well.
- Heat the oil in a large skillet over high heat. When the oil is hot and shimmering, add the steak in one layer and cook without disturbing for 3 minutes.
- Stir, arrange in one layer again, and cook for 1 to 3 minutes more, stirring occasionally, until the liquid is gone and the steak is browned.
- Lower the heat to medium. Push the steak to one side of the skillet and add the onions to the empty space.
- Cook the onions for 2 to 3 minutes, until they soften, stirring them without disturbing the meat.
- Combine the steak with the onions and cook for 1 minute, stirring constantly. Take the skillet off the heat.
- Place a slice of cheese (2 triangles) on the bottom of each bun. Divide the steak and onions among the buns, top each with another slice of cheese, and place them on the baking sheet. Bake for 5 to 8 minutes, until the cheese is melted and the bread is toasty.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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