A great steak sandwich is greater than the sum of its parts. It’s not just grilled meat between bread — it’s a celebration of beef, texture, and contrast. The best ones don’t come from diners with 14-page menus or chains with frozen meat — they come from cooks who understand the fundamentals: choose the right cut, cook it precisely, and build it with care.
In this guide, we’ll walk through everything you need to know about making a steak sandwich worth remembering. We’ll break down the best cuts of beef (including the underrated but practical “sandwich steak”), how to cook them, what bread and toppings actually matter, and share a few go-to recipe variations.
What is the best steak for steak sandwiches?
The most important decision is what cut of beef you’re working with. Different steak sandwiches call for different approaches, but flavor, texture, and sliceability should guide your choice.
1. Ribeye
Ribeye is fantastic — richly marbled, tender, and packed with beef flavor. It’s great for a high-end steak sandwich with minimal toppings. Sear it hard, rest, and slice thin.
Best for: Gourmet steak sandwiches, open-face presentations.
2. Hanger steak
Hanger steak (aka “the butcher’s cut”) is bold, beefy, and surprisingly tender when cooked medium-rare and sliced across the grain. It has a coarse texture that plays beautifully against soft bread and creamy toppings.
Best for: Steak frites-style sandwiches, Vietnamese bánh mì, chimichurri builds.
3. Skirt or flank steak
Skirt and flank are lean, intensely flavored, and perfect for quick searing and slicing. Marinate these cuts for extra tenderness, and always slice across the grain.
Best for: Tacos, chopped steak sandwiches, carne asada hoagies.
4. Tri-tip
Tri-tip is a West Coast classic with a beefy flavor and roasty exterior. Cook it low and slow, then sear for bark. Slice thin against the grain.
Best for: Santa Maria-style sandwiches, grilled steak sandwiches with chimichurri.
5. Sandwich steak
“Sandwich steak” usually refers to thinly sliced, mechanically tenderized cuts — often sirloin, eye round, or top round — sold pre-portioned for fast cooking. It’s not glamorous, but it’s consistent, affordable, and functional.
Best for: Classic cheesesteaks, quick weeknight sandwiches, high-volume prep.
How to cook sandwich steak (and any steak for sandwiches)
Steak for sandwiches should be well-browned, rested, and sliced thinly. You’re not serving a steakhouse filet — you’re building layers. The goal is contrast and cohesion.
1. Hot and fast (pan or grill)
This is the go-to for most tender cuts.
- Let steak come to room temp.
- Pat dry and season with kosher salt and pepper.
- Use a cast iron skillet or hot grill.
- Sear quickly — 2-4 minutes per side to temp.
- Rest 5-10 minutes.
- Slice thinly across the grain.
2. Marinate and sear
For tougher cuts like flank, skirt, or pre-sliced sandwich steak.
- Marinate for 2-4 hours in olive oil, acid (vinegar or citrus), garlic, and herbs.
- Sear quickly in a hot pan.
- Slice or chop after a short rest.
3. Reverse sear (thicker cuts)
Ideal for thick ribeye, tri-tip, or tenderloin.
- Cook at low temp (225°F) in the oven or smoker to ~115°F internal.
- Sear hot for crust.
- Rest and slice thin.
The fundamentals of a great steak sandwich
A steak sandwich isn’t just steak on bread. Here’s what separates the forgettable from the memorable.
Bread
Bread matters. A lot. You want something sturdy enough to hold juices, but soft enough to bite through. The best choices:
- Ciabatta (light, open crumb)
- Baguette (crisp crust, good for French dips)
- Hoagie rolls (ideal for cheesesteaks)
- Grilled sourdough (for open-face or gourmet builds)
Avoid soft white sandwich bread or anything too crusty — it will either disintegrate or shred your mouth.
Toppings
Think contrast, not clutter. A good steak sandwich should have:
- Something creamy (aioli, cheese, butter)
- Something acidic or sharp (pickled onions, vinegar-based sauce)
- Something green (arugula, herbs)
- Something sweet (caramelized onions)
Cheese
Don’t overthink it. The following should work well (and don’t forget: melted is better):
- Provolone
- White American
- Blue cheese
- Sharp cheddar
14 great steak sandwich recipes
Here’s a lineup of reliable steak sandwich builds — each distinct and worth checking out.
1. Open-faced steak sandwich
This open-faced steak sandwich recipe from our team builds on the classic pairing of crusty bread and sliced steak, layering in garlic-herb compound butter and a quick red wine pan sauce. The broiler finish helps the bread soak up just enough of the sauce to stay tender without going soggy.
2. Classic cheesesteak (philly-style)
This Philly Cheesesteak recipe from Valerie’s Kitchen opts for sirloin or strip steak, sliced thin and left unmarinated, allowing the cut’s natural flavor to carry the sandwich. The onions and peppers are cooked just to the point of softness without collapsing into mush, which helps retain structure. Provolone is added at the end and gently melted before the filling is placed in a toasted hoagie. It’s a straight-ahead recipe that respects the sandwich’s roots.
3. Steak and arugula baguette
This Steak and Arugula Sandwich recipe from Spoonful of Si combines grilled flank or sirloin steak with a light smear of creamy mustard‑garlic aioli on toasted ciabatta. The steak is sliced thin against the grain, then topped with fresh arugula and a squeeze of lemon for brightness. It’s a build that leans clean — no heavy sauces or indulgent cheeses.
4. Cold steak with chimichurri
This Steak and Chimichurri Sandwich recipe from Serious Eats highlights a grilled flank or skirt steak dressed in bright, fresh chimichurri. The meat is cooked to medium-rare and allowed to rest briefly, preserving its juices before being sliced thin against the grain. The sandwich features a light spread of the chimichurri on a toasted roll, topped with steak and just a handful of crisp, raw onions.
5. Gourmet steak melt
This steak sandwich recipe from Sip and Feast uses thinly sliced ribeye seared quickly and layered with provolone, sautéed onions, and a garlic aioli. The bread is lightly toasted Italian hero rolls, sturdy enough to handle the juices without going soggy. The garlic aioli pulls double duty as both moisture and seasoning, giving depth without overwhelming the beef.
6. Chopped steak hoagie
This steak chopped subs recipe from The Food in My Beard uses finely chopped steak seared until just cooked, then mixed with melted cheese before being piled into toasted sub rolls. Sautéed onions and a swipe of mayo round it out. The chopped approach ensures every bite has a good mix of meat and cheese.
7. Grilled steak banh mi
This steak bánh mì recipe from Serious Eats marinates skirt steak in soy, garlic, fish sauce, and lime before grilling for a light char. The steak is sliced and served in a baguette with cilantro, cucumber, pickled carrots, and jalapeño. The acidity and herbs help keep the sandwich feeling light.
8. Hot Steak with Chimichurri and Homemade Bread
This steak sandwich with chimichurri recipe from our team is hot instead of cold and starts with hanger steak seasoned simply with salt and pepper, grilled to medium-rare, then rested before slicing into thin strips. The quick, homemade bread is brushed with olive oil and briefly toasted, and then topped with a simple chimichurri.
9. New York strip dinner sandwich
In this New York Strip Dinner Sandwich recipe from He Cooks, the strip steak is seasoned simply, seared to medium-rare, then rested before slicing into ¼-inch ribbons. These are immediately layered onto toasted sandwich bread, topped with cheese that melts on hot meat, then finished with caramelized onions and a swipe of garlic butter spread onto the bread. Melting the cheese just as the steak hits the bread ensures everything integrates without overcooking.
10. Screaming eagle cheesesteak sub
This Screaming Eagle Cheese Steak Sub recipe from The New York Times Cooking starts by seasoning thinly sliced sirloin with garlic powder, onion powder, and espresso salt before searing it quickly over high heat. The meat is then tossed with sautéed bell peppers and onions, all piled into a long roll and topped with melting white American cheese. A final heat under the broiler melds the cheese into the meat and vegetables, crisping the roll’s top.
11. Korean steak and jalapeno sandwich
This Korean-style steak sandwich recipe from Kitchen Sanctuary begins with flank steak marinated in gochujang, soy, and sesame, then seared to charred medium-rare and sliced thin. Rolls are spread with garlic mayo, topped with jalapeño slices, cilantro, and the steak. The focus is on the bold, spicy marinade and the contrast between the seared beef and bright jalapeños.
12. Easy steak sandwich
This easy steak sandwich recipe from Allrecipes seasons flank or top sirloin with garlic powder, onion powder, salt, and pepper before searing to medium doneness. The steak is sliced thin, then placed on toasted sub rolls alongside sautéed onions, bell peppers, and melted cheese. A final broil brings the cheese together, and a drizzle of olive oil and a sprinkle of fresh parsley finish the sandwich.
13. Sous vide steak sandwich
In this sous-vide steak sandwich recipe from Anova Culinary, the steak is cooked via sous-vide at 130°F for about 2 hours, then finished with a quick sear for a caramelized crust. The meat is then thinly sliced, layered onto grilled ciabatta, and topped with melted fontina and charred bell pepper strips. The sous-vide process ensures a uniform medium-rare throughout.
14. America’s Test Kitchen Philly Cheesesteak
Since making the right cheesesteak is a hotly debated topic, we figured we’d add one more cheesesteak recipe from the team, inspired by America’s Test Kitchen. The meat is cooked in its own fat alongside onions and bell peppers, then topped with melted provolone in the pan before being scooped into a toasted hoagie roll.
Steak sandwich FAQ
Here are a few common questions about steak sandwiches we’ve heard over the years:
What’s the best way to reheat a steak sandwich?
Wrap in foil and warm in a 300°F oven for 10–15 minutes. Avoid microwaving — it ruins texture.
Should I slice steak before or after cooking for sandwiches?
If the steak is very thin (e.g., sandwich steak or shaved ribeye), slice before cooking. Thicker cuts like hanger or flank should be cooked whole, rested, then sliced thinly against the grain.
What cut of meat is sandwich steak?
Typically, sandwich steak is thinly sliced top round, sirloin, or eye of round. It’s often tenderized and sold as fast-cooking portions. It’s not premium, but it’s serviceable for certain builds.
Can I make steak sandwiches ahead of time?
Sort of. Cook the steak and prep the components ahead, but assemble just before eating to keep the bread from getting soggy.
Is sandwich steak a specific cut?
It’s a preparation more than a cut. Sandwich steak usually refers to thinly sliced sirloin or top round, often tenderized. It’s convenient, but you’ll get more flavor control from slicing your own cuts.
Is minute steak the same as sandwich steak?
Often, yes. Both are thin slices of lean beef pounded flat for fast cooking. Brands may use the terms interchangeably.
Should I tenderize sandwich steak?
If it’s pre-sliced and labeled as “sandwich steak,” it’s often already tenderized. If you’re slicing your own top round or sirloin, a quick pounding with a meat mallet can help.
Can I cook sandwich steak in an air fryer?
You can, but it’s not the ideal tool for quick-seared, thin steaks. Use the air fryer for reheating instead.
What’s another name for sandwich steak?
You might also see it called “minute steak,” “beef sizzle steak,” “fast fry steak”, or thin-sliced top round.
Where can I buy the best steak for sandwiches?
Start with real grass-fed beef, ideally from farms that raise their cattle on open pastures and never use grain, hormones, or antibiotics. The difference in flavor and texture is noticeable, especially in a recipe this simple.
How best to cook sandwich steak?
Quick, hot searing. Season well, cook fast, rest briefly, and slice thin. Avoid overcooking — it goes from tender to tough in seconds.
How long to grill sandwich steak?
Usually 1–2 minutes per side on a very hot grill. It’s thin — keep a close eye.
Where to buy the steaks for your sandwiches
Steak sandwiches will rise or fall depending on the quality of your beef. If you’re going to put in the effort to cook, rest, and build it right, don’t settle for factory-farmed, grain-fed, freezer-burned beef from the back of the supermarket.
At US Wellness Meats, we offer grass-fed and grass-finished beef raised on some of the most nutrient-rich pastures in the world — no antibiotics, no hormones, and no grain. Our steak is pre-portioned, quick-cooking, and made from whole-muscle cuts you can trust.
See how good our steaks really are.
The bottom line
Steak sandwiches aren’t fast food. They’re one of the most satisfying things a home cook can make — a balance of crust, tenderness, fat, acid, and bite.
Master the bread. Respect the beef. Slice against the grain. And don’t be afraid to build something with personality.
Start with the right cut, cook it properly, and you’re already halfway to something memorable.
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
