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Meet your new go-to steak sandwich—where bold flavors and gourmet vibes collide. Think tender, thin-sliced ribeye seared to perfection, tucked into a toasty roll with layers of smoky cheese, sweet caramelized onions, and juicy bell peppers. A generous swipe of pesto aioli brings herby richness, while fresh arugula adds that peppery crunch. It’s a little messy, a lot meaty, and seriously delicious. If you’re craving something quick, easy, and wildly impressive, this sandwich will steal the show at any table.

A Steak Sandwich with cheese, arugula, red peppers, and sauce on ciabatta bread, served on a wooden board.

This juicy steak sandwich features tender ribeye, melty smoked cheese, fresh juicy veggies, a pesto aioli, and crusty ciabatta bread to hold all that meaty goodness.

You might also like to try chicken Philly cheesesteaks, a Reuben sandwich or Rachel sandwich, or perhaps some playful cheeseburger tacos.

Steak sandwich with cheese, vegetables, and greens on ciabatta, served with onion rings and a drink.

Why You’ll Love It           

A quick and easy recipe: You can make this simple dish in just half an hour, and it’s incredibly simple to whip up too.
A delicious sandwich: The combination of fluffy ciabatta bread, juicy tender steak, aromatic thyme and garlic, fresh sweet peppers, peppery arugula and smoked cheese make it so mouthwatering.
Pairs will any side dishes: Whether you want fries, onion rings, veggies, or a simple salad, anything goes!

Sandwiches with steak, greens, cheese, and onion rings on a wooden table with green sauce and a drink.

Steak Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ribeye steak: Rich, juicy and flavorful—perfect for a hearty, satisfying sandwich base.
Smoked cheese: Melts beautifully and adds a delicious, smoky depth to every bite.
Bell pepper: Brings a touch of sweetness and vibrant color to balance the savory steak.
Pesto aioli: A creamy, herby spread that ties all the flavors together with a gourmet touch. This Italian salsa verde is a great alternative.
Ciabatta bread: Crispy on the outside, pillowy soft inside—it holds up beautifully to all the fillings.
Garlic and thyme: These infuse the steak with warm, aromatic notes that make every bite irresistible.
Arugula: Adds a peppery freshness.

Raw steak, sliced onions, peppers, arugula, cheese, bread, butter, and seasonings on a wooden table.

How to Make the Best Steak Sandwich

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the steak: Bring the steak to room temperature and pat it dry with paper towels. Season generously on both sides with kosher salt and pepper and then sear in olive oil in a cast iron skillet or frying pan on both sides over a medium high heat until a crust forms.
Add more ingredients: Add butter, garlic and thyme and baste the steak while it cooks some more.
Cook the veggies: Remove the steak and thyme from the pan and let the steak rest, loosely tented under aluminum foil. Add onion to the same pan and cook it with the garlic, stirring occasionally, then remove both. Add the bell peppers and cook until lightly charred.
Assemble the sandwich: Slice the steak against the grain on a cutting board. Slice the ciabattas in half and fill with the sauteed peppers, caramelised onions, steak slices, basil aioli or herb spread, smoked cheese, and arugula. Serve immediately.

Ciabatta sandwich with steak, cheese, arugula, and grilled veggies, served beside a jar of green sauce.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free buns.
Ribeye steak: Swap for strip steak, skirt steak, flap steak, filet mignon, flank steak, or even grilled chicken for a leaner option. If staying with steak, just make sure that it’s a tender cut for a better texture. Or you could use leftover steak, gently warmed up.
Unsalted butter: Use vegetable oil or olive oil instead.
Add some spice: Add chipotle peppers, chili powder or jalapenos in thin slices for some heat.
Smoked cheese: Any sliced cheese you like will work. Try provolone cheese, Swiss cheese, gouda, or a sharp cheddar for a twist on flavor. You could even add blue cheese for a bold and vibrant flavor.
Pesto aioli: Substitute garlic aioli (garlic mayo), spicy mayo, chipotle mayo, sour cream, adobo sauce, or Dijon mustard for a different flavor kick. Horseradish sauce, chimichurri or even a light pesto spread would also work.
Ciabatta: Swap for baguette, hoagie rolls, toasted soda bread or toasted sourdough slices.
More veggies: Add mushrooms or zucchini for extra veggies or skip them if you’re going classic.
Arugula: I like baby arugula. You could swap for spinach, lettuce, or microgreens depending on your preference.

Serving Suggestions

Appetizers: Begin your meal with a cozy bowl of baked feta soup. 
Side dishes: Enjoy your juicy steak sandwich with crispy onion rings, sweet potato wedges or a crisp iceberg wedge salad.
Desserts: Finish off with fruity hummingbird cupcakes or a mixed berry parfait.

A hand holds a sandwich with steak, cheese, arugula, and sauce on ciabatta bread.

How to Store Steak Sandwiches

Store: These steak sandwiches deserve to be enjoyed freshly made for the best flavor. Reheating them after refrigeration might overcook the steak and affect the texture.
Freeze: Freezing leftovers isn’t recommended.

A stacked steak sandwich with cheese, arugula, and vegetables on rustic bread, secured with a skewer.

Top Tips

Use room temperature steak: Cold steak straight from the refrigerator won’t cook evenly. Letting it rest at room temperature for 30 minutes helps to achieve a perfect sear.
Sear it all over: This locks in the meat juices. Use metal tongs to rotate the steak. Each side only needs a few seconds to sear.
Don’t skip the resting: Resting the meat allows the juices to redistribute, making your steak tender and juicy when sliced. While it’s resting you can cook the veggies in the same skillet.

Close-up of a steak sandwich with cheese, spinach, and sauce, with onion rings and green dipping sauce nearby.

Easy Steak Sandwich FAQs

How can I tell when the steak is done?

For a medium-rare steak, the internal temperature should reach 130 to 135°F, so use a meat thermometer to check. You can cook steak however you wish though, shorter for rare or longer for medium or medium well.

Where can I get pesto aioli?

I will have my recipe soon! You can purchase this one (it’s so good!) or this salsa verde recipe which is delicious with steak.

How many servings does this recipe make?

Serve 3 large sandwiches or cut in half for 6 smaller ones.

Two stacked steak sandwiches with greens, cheese, and ciabatta bread on a wooden surface.

Best Steak Sandwich Recipe

Steak Sandwich with sliced steak, melty cheese, arugula, grilled peppers, and savory sauce on fresh ciabatta bread.
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5 from 1 vote

Steak Sandwich

By: Bella Bucchiotti
Juicy ribeye, smoky cheese, caramelized onions & pesto aioli come together in this bold, flavor-packed steak sandwich that's easy and sure to impress.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 3

Equipment

Ingredients 

  • 1 Pound ribeye steak, about 1 ¼ inches thick
  • salt and black pepper, to taste
  • 2 Tablespoons olive oil
  • 2 Sprigs thyme
  • 2 Tablespoons butter, unsalted
  • 1 Bulb garlic, sliced across the middle, unpeeled
  • 2 Cups bell pepper, sliced, I used red and yellow
  • 1 onion, medium, sliced

To Assemble:

Instructions 

  • Let the steak come to room temperature by leaving it out for 30 minutes before cooking.
  • Pat the steak dry with paper towels and season both sides with salt and pepper.

Cook the Steak:

  • Heat the olive oil in a skillet over a medium-high heat.
  • Once the skillet is hot but not smoking, add the steak.
  • Sear it undisturbed for 40 seconds or until a crust forms.
  • Flip and cook the other side for another 40 seconds.
  • Quickly sear all 4 edges.
  • Reduce the heat to low and add the butter, garlic and thyme.
  • Baste the steak by spooning melted butter over it for 45 seconds per side (1 ½ minutes total).
  • Remove the steak and thyme, but leave the garlic in the pan.
  • Transfer the steak to a chopping board and cover it loosely with aluminum foil. Let it rest for 5 to 8 minutes.

Cook the Veggies:

  • While the steak rests, in the same pan over a medium heat, add the onion and cook for 5 minutes until soft. Remove the onion and garlic and set aside.
  • Add the red and yellow bell peppers to the same skillet and cook for about 30 seconds to 1 minute, just until slightly charred. Remove and set aside.

Slice the Steak:

  • Before slicing the steak, pour the resting juices over it.
  • Slice the steak into ⅛-inch strips, cutting it against the grain.

Assemble the Sandwiches:

  • Slice each ciabatta in half. Spread the pesto aioli on the bread along with as much of the garlic as you like (squeeze the cloves out of the skins).
  • Add the sautéed onions, bell peppers, sliced steak, smoked cheese, and arugula.
  • Top with the other half of the ciabatta and serve immediately.

Notes

Use room temperature steak: Cold steak straight from the refrigerator won’t cook evenly. Letting it rest at room temperature for 30 minutes helps to achieve a perfect sear.
Sear it all over: This locks in the meat juices. Use metal tongs to rotate the steak. Each side only needs a few seconds to sear.
Don’t skip the resting: Resting the meat allows the juices to redistribute, making your steak tender and juicy when sliced. While it’s resting you can cook the veggies in the same skillet.

Nutrition

Calories: 1475kcal | Carbohydrates: 221g | Protein: 70g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 93mg | Sodium: 2300mg | Potassium: 687mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3182IU | Vitamin C: 131mg | Calcium: 41mg | Iron: 3mg
Like this recipe? Rate and comment below!
Raw steak, sliced onions, peppers, arugula, cheese, bread, butter, and seasonings on a wooden table.
Raw steak on a plate with bread, sliced peppers, arugula, cheese, seasoning, and butter on a wooden table.
A steak cooks in a pan with butter, garlic, and thyme, surrounded by fresh bread, veggies, and cheese.
A spoon pours melted butter over a cooked steak with garlic and herbs in a pan.
Sliced onions and halved garlic cooking in a skillet, surrounded by bread, cheese, greens, and red peppers.
Sliced onions and garlic sautéing in a pan, surrounded by arugula, bread, red peppers, cheese, and sauce.
Red and yellow bell pepper strips cooking in a skillet, surrounded by sandwich ingredients on a wooden table.
Sliced medium-rare steak on foil with a knife and fork, garnished with herbs.
Sliced steak on ciabatta bread with yellow tomatoes and green sauce, served on a wooden board.

What are you making for dinner tonight or are you still wondering? Why not try this mouthwatering steak sandwich? It’s a great recipe for a seriously good sandwich that’s going to pass any taste test with flying colors. This is a super flavorful restaurant quality steak recipe that takes less than half an hour to make. Tender, succulent steak, sweet veggies, smoky melted cheese, and more elevates a basic steak sandwich to the next level. You’ll love how quick and easy this recipe is to make and you’ll definitely fall in love with the phenomenal flavors it offers.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 1 vote

3 Comments

  1. 5 stars
    Total flavor bomb. I added some arugula for a little bite and it pulled everything together. It’s messy, meaty, and absolutely delicious—this one’s a keeper for sure.

    Reply

  2. I just made these last night, and it was 🔥 Our guests love them!! Definitely making them again for our family gathering next week! Loved the way the steak is cooked, I’ve always seen recipes calling for 5-7 minutes of cook time, and that always overcook the steak ( I assume they used very thick cuts? I am not sure). This shorter cooktime is perfect, my steak turns out great! Your pesto aioli looks delicious. Do you have a recipe you can share?

    Reply