Bistro style steak sandwiches are so simple to make at home and taste like they were prepared in your favorite cafe. In this recipe, tender flank steak is topped with peppery arugula and a quick homemade horseradish mayo. A little aged cheddar adds a nice bite and toasted ciabatta rolls hold all the goodness together.
Serve the sandwiches alongside homemade french fries, potato chips, or a simple salad. You can easily double this recipe to make a lunch for four or slice the sandwiches into quarters and skewer each with a toothpick for a party appetizer.
- For the Steak Sandwich:
- 1 (8-ounce) flank steak
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion (sliced into rings)
- 2 small ciabatta rolls
- 2 slices aged cheddar cheese
- 1/2 cup baby arugula
- For the Horseradish Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1/2 clove garlic (minced)
- 2 tablespoons sour cream
- Olive oil (for brushing)
Note: while there are multiple steps to this recipe, this sandwich is broken down into workable categories to help you better plan for preparation and assembly.
Prepare the Steak
Gather the ingredients.
Pound the flank steak to tenderize. Season it all over with salt, pepper, and Worcestershire sauce. Cover and let marinate for at least 30 minutes, or up to 4 hours.
In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak. Cook for 3 minutes, without moving, then flip and cook for an additional 3 minutes for a rare to medium-rare steak. If you like it more well done, you can cook it longer. Remove the steak from the heat and set aside. Tent with foil to keep warm.
Add butter to the same pan and melt over medium-low heat. Add the onions and sauté for 20 minutes or until the onions are softened and starting to caramelize.
While the onions cook, prepare the horseradish mayo.
Prepare the Horseradish Mayo and Assemble
Preheat the broiler to high. Whisk together the mayonnaise, horseradish, garlic, and sour cream.
Brush the rolls with oil and toast directly on the oven rack under the broiler or in a pan until golden brown. Watch closely as the bread can burn easily.
Slice the steak against the grain.
Slather the horseradish mayo over the cut sides of each roll. Divide steak between the rolls, then add the cheese, half of the onions, and arugula. Serve immediately and enjoy.
What Cut of Steak Works Best for Sandwiches?
Flank steak is recommended for this particular sandwich because it absorbs marinades really well and has a nice texture and flavor. However, you could use lots of different style cuts for this sandwich. A New York strip or ribeye would be good choices.
- Change up the toppings to suit your taste and the ingredients you have on hand. Other types of cheese and greens will work well.
- If you prefer to skip the horseradish, try sriracha mayonnaise instead. It can be as spicy as you like and makes a great sandwich spread.
What Goes Well With Steak Sandwiches?
Steak sandwiches are a great meal for lunch, and there are several delicious sides to go with them. Homemade french fries are a classic choice, and onion rings are a favorite sandwich companion. Ditch the salty store-bought version and try making homemade potato chips instead, or put a spin on the fried snack with zucchini straws. For something light and healthy, whip up a quick arugula salad or make a potato salad while the steak marinates.