There’s nothing that compares to a great Steak Sandwich! It’s piled high with tender seared strips of skirt steak, caramelized onions, melted provolone, baby greens, and the easiest chipotle mayonnaise on a crusty baguette. It works for lunch, weeknight dinners, gatherings, or tailgates!

Two halves of a steak sandwich held in hands.


A perfectly prepared steak sandwich is truly a thing of beauty.

I’ve tried many steak sandwiches in my life and this method of preparation, and ingredient combination is the one I come back to all the time.

From the caramelized onions, to the tender skirt steak, and the chipotle mayo, the flavors are just stellar.

This steak sandwich is excellent alongside a simple green salad and a pile of French fries.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: mayonnaise, chipotles in adobo sauce, sour cream, provolone cheese, baguette, skirt steak, and red onions.
  • Steak. My steak of choice for a steak sandwich is skirt steak because it’s super flavorful. You can often find good prices on skirt steak at Costco. You can also use flank steak, or thinner cuts of ribeye.
  • Bread. I’m using a baguette for this recipe but you can easily make a steak sandwich with ciabatta rolls.
  • Cheese. I’m using sliced provolone. Ask the deli clerk for “sandwich slice” thickness for easy handling. I like the bite of the provolone but you can also use Swiss.
  • Chipotle. For the chipotle mayo, canned chipotles, and the adobo sauce they’re canned in will provide maximum flavor.

See the recipe card for full information on ingredients and quantities.

How to make it

  1. In a small bowl combine one cup of mayonnaise, 1/4 cup of sour cream, and 3 tablespoons of adobo sauce from a can of chipotle peppers. Chop 3 chipotles, add them to the mayonnaise, and mix until combined. Taste test and season with salt and pepper, if needed. Set aside. Note: chipotles can vary from mild to spicy, so it’s a good idea to taste along the way to ensure your mayo is at your preferred spice level.
  2. Slice 3 large red onions and add them to a large pan or pot along with 1/2 cup of water, 3 tablespoons of olive oil, and 1 teaspoon of Diamon Crystal kosher salt. Turn the heat to high, cover the pan, and cook for 12-15 minutes or until the onions are soft and most of the water has evaporated.
Steak sandwich recipe process collage group one showing mixing of chipotle mayo, caramelizing onions, and seasoning skirt steak on cutting board.
  1. Uncover the pan and turn the heat down to medium and continue to saute the onions until they’re deeply caramelized, about 30-40 minutes. Be sure to look after the onions as they cook and adjust the heat, or add a splash of water to prevent burning.
  2. Preheat the oven to 450f and set the rack to the middle level. Heat a large cast iron or stainless steel pan to medium-high heat. Cut 1 1/2 pounds of skirt steak in half or into thirds so it can fit in the pan, then pat dry with paper towels and distribute 2 1/2 teaspoons of Diamond Crystal kosher salt and 1/2 teaspoon of black pepper on both sides of the steak.
  3. Add 2 tablespoons of a neutral-flavored oil, such as avocado oil, to the pan and once smoking, add the steak.
  4. Sear the steak for 3 minutes per side or until well-browned.
Recipe collage two showing searing of skirt steak in cast iron pan, slicing the steak against the grain, and placing the pieces onto a baguette.
  1. Place the cooked steak on a cutting board and allow it to rest, tented with foil, for at least 5 minutes. After 5 minutes, cut the steak into 4-inch pieces, then slice against the grain into 1/4-inch thick slices.
  2. Slice 1 large baguette lengthwise and separate the two sides. Place the bottom side of the baguette onto a foil-lined baking sheet and spread a layer of the chipotle mayonnaise, followed by the steak.
  3. Evenly spread the caramelized onions on top of the steak, then add a layer of provolone cheese (about 1/2 pound).
  4. Place the top side of the baguette onto the backing sheet and with a pastry brush, spread a thin layer of olive oil so it will toast. Place in the oven and bake for about 3-5 minutes or until the cheese has melted. Watch carefully to prevent burning.
Recipe collage three showing assembly of the steak sandwich and slicing it into pieces.
  1. Remove from the oven and spread the chipotle mayo onto the top of the baguette. Distribute 1-2 cups of baby arugula on top, if using.
  2. Slice the baguette into 4 large sandwiches, serve, and enjoy!

Top tips

  • The steak. Be sure to slice the steak against the grain. This makes it so much easier to bite the steak sandwich. A good quality slicing knife makes it so much easier to get thin slices of steak.
  • Don’t skip the greens! I listed the baby arugula as optional, but I recommend you use it! It adds great color, texture, and brightness to the steak sandwich. You can also use spring mix or other greens of your choosing.
  • Taste test the chipotle mayo. Chipotle peppers can range from 2,500-10,000 on the Scoville Heat Unit scale, which means some can be mild, and some can be spicier side. You really never know the heat level unless you taste for yourself. Be sure to taste test the mayo and use less or more depending on your heat tolerance.
Steak sandwich on cutting board.

More amazing sandwich recipes

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The Best Steak Sandwich

5 from 4 votes
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 4
The best steak sandwich combines toasty baguette piled with tender skirt steak, caramelized onions, melty provolone cheese, baby arugula, and the easiest chipotle mayo.

Ingredients 

For the caramelized onions

  • 3 tablespoons olive oil
  • 3 large red onions sliced
  • 1 teaspoon Diamond Crystal Kosher salt
  • 1/2 cup water plus more as needed

For the chipotle mayo

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 chipotle peppers from canned in adobo sauce version
  • 3 tablespoons adobo sauce from canned in adobo sauce version

For the sandwiches

  • 1 large baguette or 4 ciabatta rolls
  • 1 1/2 pounds skirt steak
  • 2 1/2 teaspoons Diamond Crystal Kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1/2 pound deli-sliced provolone cheese
  • 1-2 cups baby arugula optional, gives great color
  • 1 tablespoon olive oil plus more if needed

Instructions 

For the caramelized onions

  • Add the onions, water, olive oil, and salt to a large pan or pot and mix together. Turn heat to medium-high and and cook covered for 12-15 minutes or until the onions are soft and most of the water has evaporated.
  • Uncover the pot and turn the heat down to medium. Continue to saute until the onions are deeply caramelized (about 30 more minutes). Pay attention to the onions. Adjust heat and/or add a splash of water to prevent burning.

For the chipotle mayo

  • Mix the ingredients and give it a taste. Season with salt and pepper to taste.

For the sandwiches

  • Preheat the oven to 450f and set the rack to the middle level.
  • Heat a large cast iron or stainless steel pan to medium-high heat.
  • Cut the skirt steak into half or thirds so that it can fit into the pan. Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
  • Add the oil to the pan and once smoking, add the steak. Sear for 3 minutes per side or until well browned. Place the cooked steak on a cutting board and tent with foil for at least 5 minutes. After 5 minutes cut the steak into 4-inch pieces then slice against the grain into 1/4-inch thick slices.
  • Cut the baguette down the middle lengthwise and seperate the two sides. Place the bottom side of the baguette onto a foil lined baking sheet. Spread a layer of the chipotle mayo then layer the steak. Evenly spread the onions on top and then layer the provolone cheese. Place the top side of the baguette onto the baking sheet and spread a thin layer of olive oil so that it will toast.
  • Bake until the cheese melts (about 3-5 minutes). Watch carefully!
  • Spread the chipotle mayo on the top side of baguette. Distribute the optional arugula on top and then close the sandwich. Slice into 4 large or sandwiches. Enjoy!

Notes

  • For a quicker sandwich, simply saute the onions for 5-10 minutes instead of using the caramelizing process. Or, prepare the onions ahead of time.
  • Arugula creates a better appearance but is 100% optional.
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven wrapped in foil at 350f until warm.

Nutrition

Calories: 871kcal | Carbohydrates: 49.2g | Protein: 52.9g | Fat: 51.3g | Saturated Fat: 2004g | Cholesterol: 121mg | Sodium: 1350mg | Potassium: 910mg | Fiber: 5.2g | Sugar: 9.6g | Calcium: 496mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes

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13 Comments

  1. Dylan Samore says:

    5 stars
    10/10!

    1. Tara says:

      We’re so happy you enjoyed, Dylan!

  2. Kevin Kriz says:

    I have done several of your recipes and will definitely be making this coming up! I will use flank steak as the Costco I shop had no skirt steak. Can’t wait, it looks fabulous!

    1. Tara says:

      We hope you love it! Thanks for the commment!

  3. Peter Russo says:

    Can you use a different type of steak such as sirloin or strip steak????

    1. Tara says:

      Hi Peter, you can. In the Ingredient section of the post Jim suggests flank or thinner cuts of ribeye as good alternatives.

  4. Den M. says:

    Love the sounds of this. I have a freezer full of strip steaks, do you think they would be too lean to get a happy result here? Your thoughts would be appreciated, rather than to proceed and be disappointed! Thanks for your always “right on” recipes and advice.

    1. Tara says:

      Hi Den, you can definitely use strip steaks for this. Hope you enjoy!

  5. Frank Cutulle says:

    5 stars
    This is a delicious sandwich and I love your easy to follow instructions.

    1. Tara says:

      We’re so happy you enjoyed, Frank!

  6. Anthony Leone says:

    5 stars
    My 8 year old daughter and I love following your delicious recipes. Especially the video versions. Thank you for all the great food ideas.

    1. Tara says:

      We’re so happy you and your daughter are enjoying the recipes and thanks for the comment!

  7. Yasmin Karolia says:

    5 stars
    5 star, so delish