The Very Best Steak Sandwich

Hello and welcome to Djalali Cooks. We love our sandwiches over here at Djalali Cooks and a classic steak sandwich with caramelized onions and provolone cheese is one of Alex’s favorites. This sandwich is a great use of leftover steak, but if you want to cook up a big steak specially for this sandwich, well, that’ll work too! Let’s get right to it: The Very Best Steak Sandwich.

Steak Sandwich

We started with gigantic ribeye steaks that were about three inches thick. Alex has a great technique for cooking super-thick ribeyes, which will be an upcoming Djalali Cooks Too post, so stay tuned for that. I made these steak sandwiches with the leftovers from one of the ribeyes. Slice the steak, against the grain, into very thin slices. If you’re using leftovers, slice the steak while it’s still cold.

sliced steak and onions

Slice one or two yellow onions into thin half moons. Let’s get the onions going with a little olive oil over very low heat. I let these onions go for about one hour, giving them a stir every 10-15 minutes. At the very end, I salted them with a couple pinches of Kosher salt. Transfer them to a bowl and set aside.

Steak Sandwich Sauce

While the onions are doing their thing, whip up some steak sandwich sauce. This is a super simple sauce, and you can adjust the ratios to suit your taste.

In a small bowl, mix 1/3 cup mayonnaise and one tablespoon each A1 sauce and fresh ground horse radish. Stir well until the sauce is smooth. Give it a taste and adjust the ratios as you see fit.

The Steak and Rolls

In the same skillet used for the onions, toss the steak slices with a little Kosher salt. I want to keep this steak as medium-rare as possible, so I am sautéing the slices, over medium-low heat, only long enough to heat the steak through, but not enough to cook the slices to well-done. Some slices will get there, but if I can keep some pinkness, good enough! Transfer the steak slices to a bowl and set aside.

Get the broiler going with the top rack set about 6-inches below the heating element. Brush the cut sides of hoagie rolls with olive oil. Broil until lightly toasted, about 1-2 minutes. Then, on the bottom halves of the hoagie rolls, add a few slices of provolone cheese and put the bottoms back under the broiler just until the cheese is melted.

Build the Steak Sandwiches

toasted hoagie rolls with cheese

On the naked side of the hoagie rolls, spread some of the steak sandwich sauce. On the cheesy side of the hoagie rolls, pile on the steak. Then spoon more steak sandwich sauce on top of the steak and pile on the caramelized onions.

Place the top bun on the steak and onions, and that’s it!

Steak Sandwich

Slice the Steak Sandwich in half and serve with salt and vinegar chips. The steak sandwich sauce is tangy and creamy which gives this rich steak sandwich just enough acid to balance out the steak and cheese. The caramelized onions add a wonderful umami-boosted sweetness. I have Martin’s Hoagie Rolls, which have the pillowy-soft texture of giant hot dog buns.

Steak Sandwich

These Steak Sandwiches are perfect for game day! I do hope you give these a try, they are super easy and the satisfying rich flavor will definitely impress. If you’re looking for another sandwich recipe to serve on a game day, try my take on an Italian Sandwich. And for all the Djalali Cooks Sandwich recipes, check out my page on Pinterest. Take care and be well everyone! xo Kelly

Steak Sandwich

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.67 out of 5)
Dinner, Main Course, Lunch American
By Kelly Djalali Serves: Makes 2 Sandwiches
Prep Time: 1 Hour, 15 Minutes Cooking Time: NA Total Time: 1 Hour, 15 Minutes

Thinly sliced Ribeye steak layered on a toasted hoagie roll with provolone cheese, caramelized onions and homemade steak sandwich spread.


  • 1-2 Yellow Onion, sliced thin
  • Drizzle Olive Oil
  • Pinch Kosher Salt
  • ~1 lb. Ribeye Steak, sliced thin
  • Pinch of Kosher Salt
  • 2 Hoagie Rolls, sliced in half
  • 4-6 Provolone Cheese Slices
  • Steak Sandwich Sauce
  • 1/3 cup Mayonnaise
  • 1 tbsp. A1 Sauce
  • 1 tbsp. Fresh Grated Horseradish



In a heavy bottom skillet, heat a drizzle of olive oil over low heat. Add the onion slices and let cook, stirring occasionally for about 1 hour, until onions are brown and caramelized. Season with a pinch of Kosher salt. Transfer caramelized onions to a bowl and set aside.


While the onions are cooking, make the Steak Sandwich Sauce. Whisk together mayonnaise, A1 and Horseradish until the sauce is smooth, set aside.


In the now-empty onion skillet, toss the ribeye slices with a pinch of Kosher salt over medium-low heat. Sauté for about 3 minutes, just until steak slices are heated through. Transfer steak slices to a bowl and set aside.


Set the oven to broil and position the top rack 6-inches below the heating element.


Brush the cut sides of the hoagie rolls with olive oil and broil until lightly toasted, about 1-2 minutes.


Pull the hoagie rolls and place 2-3 slices of provolone on each hoagie roll bottom. Broil the cheese-topped hoagie halves until the cheese is melted.


To build the sandwiches, spread some of the Steak Sandwich Sauce on the naked tops of the toasted hoagie rolls.


Pile steak slices on the cheese-topped side of the hoagie rolls. Spoon steak sandwich sauce over the steak slices and top with caramelized onions. Place the hoagie roll top on top of the caramelized onions, slice sandwich in half and serve.

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  • Terry
    September 27, 2021 at 9:51 am

    WOW this looks amazing. Can’t wait to try this
    Plus I can’t wait to see Alex’s new post as well. I will keep you posted on this one ❤️ Happy Monday ❤️Mom

    • Kelly Djalali
      September 27, 2021 at 9:52 am

      This sandwich was so good, we made it two days in a row! Let me know how you like it, Mom! xo Kelly

  • Mari
    September 27, 2021 at 11:25 am

    What a grand start to the week! Suddenly, Monday doesn’t seem quite so bad after all. Despite years of grumbling about Mondays I am prepared to admit that I may have been hasty. This sandwich makes it a very good day despite being surrounded by people who hate Mondays. This has everything going for it: caramelized onions, yes please, provo, steak and Martin’s potato rolls. My family inhales those, and they make a great sandwich. I love it that you always include suggestions in the same ctegory at the bottom of a post. It reminds me that there are things I either missed, or things I meant to try and forgot about. I think most of us could live on sandwiches, but my guys especially love them. Thanks for another great recipe. I know we’re nagging you with things to do, but you should look into compiling a cookbook some day. Even if you just published on Amazon or here, it would get your name out there, and I’m pretty sure we would all buy at least one copy. Some of us would buy more. We could all write reviews too. Anyway, just putting that out there. You are so good at what you do, and you have a personality that shines through. I hope you do a book or two or three someday. Intuitive cooking really is a thing, and not enough people get it. They should, and they should buy the book(s) I’m pestering you to write. Happy Monday Kelly, Alex, Terry. and everybody. Another hour or two and the day is half done. I live for Tuesday! ???

    • Kelly Djalali
      September 27, 2021 at 12:40 pm

      Hi Mari, I don’t mind Mondays now that I am out of the Corporate world. My Mondays now are for planning, shopping for the week and catching up on my chores. But a good sandwich can certainly make a better Monday! Alex encourages the cookbook too…I tell him I need to spend more time creating recipes of my own before I will have enough for a cookbook. But I think about it all the time, and it will happen someday! Have a great day, and as always, it’s so good to hear from you! xo Kelly

  • Sandra
    September 28, 2021 at 8:49 pm

    Hi Kelly
    This looks delicious!
    I, AKA The One Who Never Ever Cooks, tried your Chicago Dogs recipe and they turned out awesome!
    So now I am motivated.
    You’re bettering the world one recipe at a time!
    Sincere thanks to you.
    Take care

    • Kelly Djalali
      September 28, 2021 at 9:39 pm

      Hello Sandra! I am so happy you went for the Chicago Dog – definitely one of our most favorites. Even better that it motivated you! ? Thank you so much for writing in to let me know you enjoyed the Chicago Dog, and that you’re inspired to try another recipe. I love that! xo Kelly