Best Beef For Steak Sandwich


We are the Best Beef For Steak Sandwich because we use the best quality beef, with no fillers or extenders, and nothing else. We use only the best cuts of fresh beef to make our Steak Sandwich. It’s topped with sautéed onions and mushrooms, grated cheddar cheese, mayonnaise and melted American cheese on a soft roll. Served with chunky french fries or potato salad.

Best Steak Sandwich

Toasty, juicy, and smothered in melty Provolone and a homemade garlic aioli. If there’s one steak sandwich recipe to commit to memory, this is it. Our recipe makes three sandwiches, so plan to share (or, you know, don’t). It’s also the best way to give leftover steak new life. There is nothing that doesn’t taste better as a sandwich the next day. Toasty bread, melty cheese, and a killer sauce are all life giving. 

Season Your Steak Thoroughly

Don’t skimp on the salt and pepper. A good dusting of both will take your sandwich’s flavor to the next level.

Slice Against The Grain

It’s terrible to bite into a steak sandwich and spend 30 seconds trying to a chew a single bite. The best way to avoid this is slicing your steak against the grain. It keeps the steak tender and also looks amazing!

Made it? Let us know how it went in the comment section below!







cloves garlic

1/2 tsp. 

kosher salt

1 tbsp. 

extra-virgin olive oil

1/2 c. 


Zest of 1/2 a lemon

Freshly ground black pepper


1 lb. 

skirt steak

extra-virgin olive oil

Kosher salt

Freshly ground black pepper


Butter, for toasting rolls

ciabatta or similar rolls, sliced

1/4 lb. 

sliced provolone

3/4 c. 

fresh arugula leaves

peppadew peppers, sliced


  1. Make the aioli: With a mortar and pestle, mash garlic with salt until a paste forms. Transfer paste to a small bowl and whisk in olive oil, mayonnaise, and lemon zest, then season with pepper.
  2. Make the steak: Brush steak with oil and season with salt and pepper. In a cast-iron pan over medium-high heat, sear both sides. Cook 3 minutes per side to the desired internal temperature and remove from heat. Let steak rest 15 minutes before slicing. Slice against the grain in 2″ sections.
  3. Assemble the sandwich: Lightly butter rolls and toast in a Krups toaster oven until golden. Place skirt steak on the bottom half of each roll and place 2 slices provolone on top.
  4. Put back in toaster oven to melt cheese. Remove from oven and top with arugula and peppers. Generously spread aioli on top half of rolls before topping the finished sandwiches.

This Is The Best Cut Of Beef For Steak Sandwiches
The sun is hot, the sea is wet, and steak is delicious. These are all perfectly fine constants of life, but as you’ll notice, only one of them can be properly enjoyed in a sandwich. Whether you’re into high-end steak ciabattas, Philly cheesesteak, or long lunches at Arby’s, there’s always something to be said about the delicious combination of bread, beef, and whatever other toppings you feel like adding.

However, whenever you get a hankering for a steak sandwich, it’s worth remembering that not all cuts are created equal. There are considerable differences between the cuts of beef out there, and the particular quality and flavor of the one you choose can – and absolutely will – have a huge impact on your dining experience. So, what can a hungry sandwich maker do to make sure they’re at the absolute top of their steak sandwich game? Should they go for some of the less appreciated cuts, like skirt steak, flank steak, or even beef round? Or would it be wiser to jump in the deep end, and invest in tenderloin or ribeye, hoping that they work as a sandwich component as well as they do as steaks?

Worry not, for the answer is but mere moments away. Come, let’s find out what the best cut of beef for steak sandwiches is.

When in doubt, cook some sirloin
It’s all about that tenderness. 

Per the Flavor Bender, the absolute best thing you can use for a delicious steak sandwich is a quality sirloin steak, specifically earmarked for use as sandwich meat. The supremely flavorful and often well-marbled cut is indeed a pretty great choice, but if you don’t want to spend a full steak’s worth on an admittedly tasty sandwich treat, you can also achieve amazing results with leftovers from, say, prime rib. 

A steak sandwich is the kind of meal you may find yourself cobbling together from whatever delicious remnants of a past meal you happen to have in the fridge. As such, it’s worth noting that pretty much any tender cut of beef will do. Some particularly sandwich-worthy cuts include tenderloin, flank steak, and a whole bunch of roasts, ranging from top sirloin and top round to tri-tip and eye of round. And really, what’s stopping you from using that piece of chuck roast that you found on the cheap? It’s your sandwich, after all – and a good spice mix and a proper preparation method can easily work wonders.  

How to make Perfect Steak Sandwiches

Learn how to make Perfect Steak Sandwiches with these tips on how to make tender, juicy, flavorful, thinly-sliced slow roasted beef and a range of different fillings to create a hearty, scrumptious steak sandwich, that’s perfect for lunch or dinner!

Learn how to make Perfect Steak Sandwiches! From tips on how to make perfect slow roasted beef slices to a range of different fillings to create a flavorful, hearty Steak Sandwich that is perfect for lunch (or dinner!)

A good steak sandwich is second to none. As much as I like a nice salad for lunch, every now and then, I want a damn steak sandwich! A fresh, juicy, hearty, flavor-packed, scrumptious steak sandwich that’s perfect for lunch or dinner – now that’s a Perfect Steak Sandwich!

A close up of the Steak sandwich with rare cooked, slow roasted spiced beef, with the slow roast beef, caramelized onion and peach relish in the background. Substitute with roasted peppers, red onions, arugula leaves, fruit chutney or any filling that you like.

Whenever there’s a good deal on a beef roast at my local grocery store, I like to make spice crusted slow roasted beef. A juicy, perfectly cooked roast beef imparts plenty of flavor and is the base for a great steak sandwich, along with a good bread bun or bread slices. All the other additions are entirely up to you and that’s what makes a steak sandwich deliciously versatile as well.

Slow roasted beef thinly sliced for steak sandwiches in an enamel tray. With other steak sandwich fillings like, caramelized onions in one bowl and spicy peach relish in another bowl.


Bread, steak, salad leaves (or coleslaw), a creamy spread like butter or mayonnaise, and a little extra something to kick it up another notch. For me, that extra something is caramelized onions and a sweet and spicy fruit relish, like this yummy peach relish!

Here's a great recipe to use up those extra, or underripe, or overripe peaches this season - a Sweet and Spicy Peach Relish! So easy to make, doubles as a peach chutney, and can be customized to your taste!  


Ideally, you want a tender cut of beef or beef roast. Leftovers from a prime rib are perfect. But a good sirloin steak cooked specifically for a steak sandwich is my absolute favorite! BUT, sirloin steaks are dang expensive. If I’m paying good money for a sirloin steak, you know I’ll be grilling that baby for dinner!

Having said that, these cuts are also great to make good steak sandwiches –

  • top sirloin roast
  • tenderloin
  • top round roast
  • eye of round roast
  • tri-tip roast
  • flank steak

But, fear not. You can make perfect steak sandwiches with cheaper cuts of beef too. I usually buy chuck roast or rump roast when they are on sale and always make some amazingly flavorful steak sandwiches.

So today I’m going to show you guys how to make perfect steak sandwiches with ANY kind of roast beef! This will help you make the juiciest, most tender and flavorful beef roast that’s perfect for a hearty steak sandwich!

Rosemary, garlic, salt and pepper spice paste in a white ramekin on a white background.

The not-so-secret secret of course is slow roasting your beef roast so that you get some tender, thinly sliced beef for your sandwich. What’s even better than slow roasting is if you can sous-vide your beef roast. That slow and long cooking process makes any cut of beef incredibly tender and juicy, while not overcooking the meat at all.

I’ve previously shared a tutorial on how to sous-vide beef roast on my blog here. It’s a detailed, step-by-step tutorial on how to sous-vide chuck roast or bottom round roast (rump roast), but it’s applicable to any other type of cut too.

A cooked rump roast, in the vacuum packed bag.


Just like sous-vide, this method of cooking is also low and slow, and yields very tender, juicy steak that works really well for steak sandwiches. It’s not as slow as sous-vide, so it won’t be as tender, but still plenty flavorful!

When slow roasting beef, I prefer to coat the meat with a good spice crust first, so that the spices impart flavor into the meat even while it’s cooking.

A close up of the seared beef roast with the spice crust on top, ready to go into the preheated oven.

I also absolutely recommend a meat thermometer if you’re looking to slow roast beef for your steak sandwich. This really gives you fool-proof results every single time. I use this thermometer right here, so I can simply insert the probe into the meat and set a timer for the right temperature. This way, I know exactly when the meat is perfectly cooked. You could alternatively check the temperature every 30 minutes, using a meat temperature probe that cannot be kept inside the oven (but is cheaper) while the roast is cooking.

Here are the temperatures to use for your roasts to make steak sandwiches

133°F – for rare roasts (like I’m showing here which we prefer)

138°F – for medium roasts

145°F – for medium to well-done roasts (still pink in the middle)

An overhead photo of slow roasted rare beef roast with a rosemary garlic spice crust, and thinly sliced beef slices next to it.


A nice crusty bread is my bread of choice for perfect steak sandwiches. I like any kind of bread that stands up to being part of a hefty sandwich. Ciabatta rolls, baguettes, sour bread or any kind of roll or bread loaf with some substance should work well!

So do avoid flimsy breads which won’t stand a chance against a hearty steak filling like this!

You can also make your own bread like my easy homemade hot dog buns pictured here!

Easy Homemade Hot Dog Buns - Freshly baked hot dog buns on the baking tray with perfectly golden tops, and soft and fluffy insides.


  • Mustard butter (my mom makes killer lamb roast sandwiches with mustard, so I absolutely need to have mustard butter on a standard steak sandwich).
  • A creamy spread adds plenty of flavor to the sandwich. Mayonnaise would be the popular addition, but you can add sour cream, Greek yogurt, or flavored mayonnaise (like aioli, spicy mayonnaise, sriracha mayonnaise etc). If you’re having a warm sandwich, you can add some cheese too!
  • Something crunchy – for me this is salad leaves and sometimes chips/crisps. But you can definitely get creative with this.
  • More umami please –
    • I love adding a fruity relish, like this sweet and spicy peach relish, or a mango relish. This adds a fruity freshness and sweetness to your steak sandwich.
    • Caramelized onion
    • Sauteed mushrooms
    • Tomato slices or tomato relish
    • Anything pickled – dill pickles are a must for my husband’s steak sandwich, whereas I love pickled jalapenos. The salty, sweet, pickled flavor goes really well in a steak sandwich.

Pickled beet!


So there you have it my friends. This is my perfect steak sandwich, but it can be whatever you want it to be! 🙂 Just make sure to get that tender, juicy steak and bread right, and the world is your oyster! Or steak.

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