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Table of Contents
It’s time for a Steak Sandwich recipe that not only brings out and highlights the natural flavors of the meat, but also provides complimentary flavors to each ingredient in the dish. All wrapped up in hoagie rolls, ciabatta bread, or whatever your preferred outer sandwich wrapper might be!
Let’s Prep
The first thing that we need to do to prepare our steak sandwich recipe is to make sure we’ve got a clean work surface, and all of our ingredients are within arms reach. I get started by taking the beef tenderloin out of the fridge to come to room temperature. This will ensure that it cooks evenly all the way through at the same time – which is exactly what you want for a steak sandwich recipe.
While the steak is coming to temp, get your kosher salt and black pepper (a pinch or two of garlic powder is a great flavor enhancer also) ready and butchers twine ready (optional, but recommended) keep your slice of cheese in the fridge for the time being, but make sure you have your bread handy. I didn’t do it for this recipe, but if you wanted an extra kick of flavor, you could rub the steak in a thin layer of Worcestershire sauce to make the kosher salt, and black appear adhere better. If you’d like you can grab a baking sheet and toast your bread ahead of time.
Let’s Cook
Steak Sandwich Recipe coming together nicely!
Time to cook – the second best part behind eating! With this cut of beef being a tenderloin, it’s a thick cut that will cook standing upright, so for that I prefer to tie a piece of butcher’s twine around the middle to make it stand up to cook more evenly. It might sound complicated, but it’s an easy step that will product much better results when the meat is cooked. Preheat the smoker to 250F. You could cook this in the oven as well (I do that often for steak, the smokiness of the steak is one of the stars of the show in this steak sandwich recipe.
Once the smoker is up to temp, and the meat is seasoned, place the steak on the smoker and using a leave-in meat thermometer, cook the meat until it’s 120F internal temperature. This will ensure even cooking all the way around. Next we’ll sear the steak using either a hot large cast iron skillet or high heat large pan, or cooking torch. If you go the route of the large skillet, make sure you’re cooking over medium heat with a little butter so it doesn’t burn. Do this to your preference, just cook until you’ve got the sear that you like without overshooting your temperature.
This is known as a reverse sear. Done correctly, you’ll end up with a beautiful wall-to-wall pink color on the inside of the steak. You’ll want to be sure to let the steak rest. This is critical to keep it juicy so the juices reabsorb into the meat rather than spilling out on the cutting board when you cut it. This can be an easy step to miss especially if it’s your first time – be aware of this!
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Let’s Eat
Once your cooked steak has had time to rest, it’s time to assemble this steak sandwich recipe! It’s now time to grab those slices of provolone cheese out of the fridge. Grab a sharp knife and cut your steak in strips. Lay down the strips on your toasted crusty bread. I prefer toasted so you don’t end up with soggy bread from the items in the sandwich.
On the bottom piece of bread lay down the steak, then the slice provolone cheese on top of that, and melt either in the broiler or with that kitchen torch we used to sear the steak. Next comes a delicious flavorful layer of chimichurri. Next comes the top piece of bread and you’re all set! Your juicy steak sandwich recipe is ready to be eaten!
Check out my Jalapeno Chimichurri recipe
If you’re looking for an easy and delicious chimichurri to buy – check out Al Frugoni’s chimichurri
Variations
There are many variations of this sandwich that you can use to enhance what you see on the recipe card below. If you’d like some sweet caramelized onions would be an amazing addition to this recipe. While we’re talking about onions – sliced red onions would be perfect also. Peppery arugula would be a great touch as well.
While we’re talking about variations, this recipe would be great also with leftover steak that’s been stored in an airtight container. The cut of beef is up to your preference also. I used a beef tenderloin here, but a flank steak, or ribeye steak would also be delicious. A sirloin steak sandwich cooked this way would be a favorite for sure as well. This recipe is more about a guide for flavors rather than a strict steak recipe because there are so many ways to make it great. If you like the flavors, a quick swath of Dijon mustard would add a new layer of flavor!
No matter how you do it, you’ll be saying: “This the best way, to make the best steak sandwich” I guarantee it!
Smoked Steak & Chimichurri Sandwich
Ingredients
Instructions
- Preheat your smoker to 250F
- While smoker is heating up, liberally season all sides of steak with kosher salt and coarse black pepper, make sure to hit the edges as well
- Tie a string around the center of the steak to hold it's shape while cooking
- Place on smoker once up to temp, and allow to cook until it hits 120F internal temperature
- Once done, sear steak using your preferred method, either hot cast iron skillet, direct flame, or using a cooking torch
- Remove from grill once internal temperature hits 125F and you have a perfect sear on all sides of steak.
- Place on cutting board under tin foil and rest for 10 minutes to allow steak to reabsorb it's juices.
- Slice steak and layer on a toasted bun. Melt provolone cheese on top, and spread a layer of chimichurri on top. Serve immediately.
