Steak Sandwich Recipe loaded with tender, perfectly cooked steak, creamy lemon aioli, ripe avocado, peppery arugula, and tangy pickled onions on warm toasted ciabatta.
Author’s Note
My All-Time Favorite Steak Sandwich and I’m Not Being Dramatic
Whenever I go out to lunch, if there’s a steak sandwich on the menu, I’m ordering it. No hesitation. I’ve probably tried close to a hundred over the years, and I’m fully convinced this one is the best.
To be fair, I did stack all my favorite things between two pieces of perfect ciabatta, so it was pretty much destined to be good. But wow! This is the sandwich I’ve been craving nonstop since the minute I made it.
Perfectly tender, medium-rare steak, well-seasoned and juicy, layered with peppery arugula, the ripest avocado, tangy pickled onions, and that lemon aioli…the sauce is truly next level. All of it tucked into warm, freshly toasted ciabatta? I honestly don’t know if I’ll ever stop talking about this one.
What You’ll Need To Make This Steak Sandwich Recipe
| Ingredients | Tip |
|---|---|
| Flat iron steak, olive oil, salt & pepper | Pat the steak dry and season generously for the best crust and flavor. This cut of steak is best at medium-rare. |
| Mayo, garlic, lemon juice, lemon zest | Use good-quality mayo and fresh lemons for the brightest, best aioli. |
| Soft ciabatta | Grab fresh bread and lightly toast it so it stays sturdy and doesn’t get soggy. |
| Arugula, ripe avocado | Choose a perfectly ripe avocado for the creamiest texture. |
| Red pickled onions | Quick-pickled onions add a tangy bite that balances the rich steak and aioli beautifully. |
Quick Tip
For the best steak sandwich recipe, slice the steak very thin and always cut against the grain for tender bites. Want a shortcut? Use pre-cooked sous vide steak. It’s delicious and works great here!
Variations
Put Your Own Spin on This Steak Sandwich Recipe!
- Add cheese: Try a slice of provolone or white cheddar.
- Swap the greens: Use baby spinach, mixed greens, or shredded romaine instead of arugula.
- Use a different bread: Try a baguette, sourdough, or a soft sandwich roll.
- Replace pickled with crispy onions: Store-bought crispy onions add great crunch.
- Add sliced tomatoes: A few thin slices add freshness and juiciness.
How To Know When Steak Is Done
Use A Meat Thermometer!
Pull at 130–135°F for medium-rare or 145°F for medium. Flat iron and flank are best at medium-rare, which also makes this steak sandwich recipe the most tender and easy to eat.
No thermometer? Press the center. Soft and springy means medium-rare; slightly firm means medium.
Top Steak Cooking Tips:
- Start hot: Use a fully preheated grill or pan so the steak sears, not sticks.
- Pat dry: A dry surface gives better browning.
- Don’t move it: Let the steak cook undisturbed for a good crust.
- Rest before slicing: About 10 minutes keeps it juicy.
- Slice against the grain: Thin slices keep the steak tender and make this steak sandwich recipe easier to eat. A sharp knife helps a lot.
Storage
Best eaten right after assembling. Steak doesn’t store very well, but the lemon aioli keeps for up to 3 days in an airtight container in the fridge.
Other Favorite Sandwiches:
Steak Sandwich Recipe
Video
Ingredients
- 12 ounces flat iron steak or sous vide steak, see note 1
- Olive oil
- Salt and pepper
- 1/2 cup mayo (Best Foods/Hellmans)
- 1 teaspoon minced garlic (very finely minced)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 Ciabatta rolls
- Fresh arugula
- 1 large avocado ripe, thinly sliced
- 1 batch pickled onions (click link)
Instructions
Steak
- Pat the steak dry with paper towels. Preheat the grill to 450°F. Clean and oil the grates to prevent sticking. Drizzle the steak with olive oil and season generously with salt and pepper.
- Place the steak on the hot grill, close the lid, and cook 4 to 5 minutes per side, or until it reaches 130–135°F for medium-rare or 145°F for medium. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice very thinly against the grain.
Sandwiches
- Make the aioli: Stir together the mayo, garlic, lemon juice, and lemon zest in a small bowl until smooth. Refrigerate until ready to use (flavor gets better as it sits!)
- Assemble: Toast the ciabatta rolls. Spread aioli generously on the inside of both halves. Layer the bottom with arugula, avocado, sliced steak, and pickled onions. Close the sandwich and serve right away.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
