Sirloin Steak Sandwich
This sirloin steak sandwich is quick to make, impressive to look at, and divine to devour! With balsamic drizzle, crumbled herbed cheese, and arugula it is a dream on ciabatta bread!
There are days when you just want meat. On a plate. Between some crusty bread. Any way you can get it, some days a steak is just the answer to any question you have. Not sure what to make for dinner? Steak. Have leftover steak? Make steak and eggs for breakfast. Lunch? Well obviously, this sirloin steak sandwich. The beauty is you can customize the ingredients to whatever you have on hand and create a custom recipe that is all you!
For me, I had a steak, ciabatta bread, onion, shallots, and plenty of balsamic glaze (that I never go without) ready to rock and roll. Making my steak in the trusty cast iron pan is the only way to go, because it comes out perfect every time, and again – it’s easy. If you’re not on the cast iron bandwagon, you really need to hop on it.
Which steak is best for a sandwich?
There are so many options, and it really depends on your taste. For this Sirloin Steak Sandwich, I used a sirloin steak. But you can use others, like:
- top sirloin roast
- top round roast
- eye of round roast
- tri-tip roast
- flank steak
The cut of beef needs to be tender, so think “middle of the cow”, not ends.
What goes with steak sandwiches?
The possibilities are endless on this one. Here for my Sirloin Steak sandwich I used dijonaise, shallots, balsamic vinegar glaze, arugula, and Boursin cheese crumbled on top.
You can use other combinations, like a chimichurri, red onion, and queso fresco. Or a garlic mayonnaise, or aioli, cheddar cheese, grilled onions, and barbecue sauce. If you want to go the more “Philly Cheesesteak” route, pile on the slice grilled onions, green peppers, and whiz!
What side goes with a steak sandwich?
Well I am partial to anything potato based as a side to a steak. One of my favorites would be homemade garlic parmesan oven fries.
What kind of bread do I need for a steak sandwich?
Because steak is substantial compared to a thin sliced lunch meat, you need a bread that will hold up to that and your teeth tearing into it. A thick, crusty bread is best. You want that bread to soak up the steak juices, without becoming soggy and falling apart.
- Garlic Toast
How to cook a steak in a cast iron pan
The best way to cook a steak is in a cast iron skillet. Use my tutorial for the in depth directions.
- Let the pan get hot, use a neutral oil with a high smoke point.
- Pat the steak dry, and season with salt and pepper. Or steak seasoning.
- Place into the hot, oiled pan and allow to sear until the steak naturally releases from the pan and has a thick dark brown crust.
- Turn over and allow to sear again.
- Finish in the oven, until it reaches your desired doneness. Allow it to rest on a plate, tented with foil for at least 5 minutes before slicing to serve.
Other Recipes to TryPrint
- 3/4 cup Mayonnaise
- 1/4 cup high quality Dijon Mustard
- 4 ounces Boursin Cheese, crumbled (or blue cheese, or other)
- 1/4 cup Balsamic Glaze
- Salt and Pepper
- 2 pounds Sirloin Steak, or skirt steak is another option.
- 4 Ciabatta Rolls, sliced in half
- 1/4 cup Olive Oil, or other high smoke cooking oil
- 2 cups Arugula
- 1–2 Shallots, peeled and thinly sliced
Allow the steak to rest on the counter for at least 30 minutes before cooking. Preheat the oven to 350 degrees.
Prepare all ingredients, and set aside. Heat the cast iron pan over medium high heat. Pat the steak dry, and season with salt and pepper (or steak seasoning, if desired.) Add in the oil, and when it starts to shimmer, add in the steak, allowing it to sear for 3-4 minutes and develop a deep golden brown crust. The steak should release naturally from the pan. Flip the steak and repeat.
Place the pan with the steak into the pre-heated oven to finish, until it reaches your desired doneness – about 5 minutes. Remove the pan, and place the steak onto a plate to rest for at least 5 minutes before serving.
Toast the sliced ciabatta rolls, and combine the mayonnaise and dijon together in a small bowl. Smear onto the ciabatta bread, then top with arugula. Slice the steak thinly, and divide into the sandwiches. Top with crumbled cheese, sliced shallots and drizzle with balsamic glaze. Top with other half of the ciabatta roll and serve.
Keywords: Beef, steak, sirloin, sandwich, ciabatta