Grilled Steak Sandwich (2024)

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What’s better than grilled steak sandwiches topped with homemade garlic aioli and grilled onions? Not. A. Thing!

Some of the best recipes are often the simplest, like these grilled steak sandwiches. When keeping it simple, it’s important to use the best ingredients available, with peak flavor.

The steak is the star of this sandwich and I love the rich, buttery flavor of a ribeye for this recipe. Its tender texture and perfect marbling make it ideal for sandwiches and it pairs well with the sweet charred onions, peppery arugula, and creamy homemade garlic aioli.

While I often marinate my steaks, even briefly before grilling, I recommend simply brushing these steaks with a little oil and seasoning with salt and pepper before popping them on the grill. This allows the pure flavor of the steak to shine through and that brush of oil encourages a gorgeous browned crust.

Arugula is my favorite green to top these grilled steak sandwiches for that perfectly peppery pop. Watercress would be a tasty substitute, but any leafy green will do.

The garlic aioli brings everything together and whips up in seconds. You can make this days in advance, and in fact I recommend making it at least one day ahead to let the flavors blend and develop. Leftover aioli is delicious on turkey sandwiches or even brushed on bread for the grilled cheese sandwich of your dreams!

Let’s make grilled steak sandwiches

1. Slice onions into rounds. Brush with olive oil and season with salt and pepper.
2. Grill the onions, turning once, until they are softened and slightly charred.
3. Brush the steaks with olive oil and season with salt and pepper. Allow the steaks to sit at room temperature while the grill pre-heats.
4. Grill the steaks, turning once, until they reach your desired internal temperature, about 3 mins per side for medium rare.

1. Whisk all the ingredients for the aioli together and season to taste.
2. Grill the rolls and spread with aioli.
3. Slice the steak after it rests.
4. Assemble the sandwiches with aioli, grilled onions, steak slices and arugula.

Tips for success

• Allow the steak to sit at room temperature for at least 20 mins before grilling so the steak cooks evenly.
• Be sure to let the steak rest for at least 5 minutes before slicing to preserve the juices.
• NY Strip is an excellent substitution for ribeye if you can’t find it.
• You don’t have to toast the rolls, but I recommend it so the aioli soaks into the bread for the best flavor.
• Arugula adds peppery flavor and color to the sandwich, but curly green lettuce can be swapped.
• The aioli can be whisked together and used immediately, but the flavor really develops if you make it the day before and chill. Leftover aioli can be stored in the refrigerator for up to a week.

More tasty steak recipes

• Grilled Steak Caesar Salad
• Grilled Marinated Flank Steak
• Grilled Ribeye Steaks
• Carne Asada Tacos
• Flank Steak Pinwheels

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