Steak sandwich recipe with a compound herb butter melted into the meat is the kind of thing that makes people ask what restaurant you ordered from. The answer is your own kitchen, your own grill, and a log of herb butter you made yourself and pulled from the freezer. Slice the steak thin, load it onto a brioche sub roll, and dinner is done in under 30 minutes.
Key Takeaways
What Cut of Steak Works Best for a Steak Sandwich?
Skirt steak is the top choice for a steak sandwich recipe, and it comes down to two things: flavor and sliceability. Skirt steak has a loose, open grain that soaks up seasoning and slices cleanly across the muscle when you cut against the grain. It cooks fast, stays tender when cooked to medium or medium-rare, and costs significantly less than ribeye or strip.
Flank steak is a solid second option. It is slightly leaner than skirt and has a firmer texture, but it responds well to the same high-heat approach and slices just as cleanly. Both cuts are widely available and easy to find at any grocery store.
Avoid sirloin and round steak for sandwiches. They are too lean and too thick-grained to slice thin without becoming chewy. If ribeye is what you have on hand, it works beautifully, but it is expensive for a sandwich and the fat can make the bread greasy.
How to Season and Cook the Steak
Season the steak generously on both sides with kosher salt and black pepper at least 20 minutes before cooking, or up to overnight in the refrigerator. Salt pulls moisture to the surface, then reabsorbs it into the meat, giving you better browning and deeper flavor all the way through.
Cook over high heat. A cast iron skillet or a very hot grill both work well. You want a hard sear on each side, 3 to 4 minutes per side for medium-rare on a skirt steak that is roughly three-quarters of an inch thick. Resist the urge to move the steak around. Let it sit until it releases from the pan on its own.
Pull the steak when it is a few degrees below your target temperature. For medium-rare that means around 125 to 128 degrees F. It will carry over to 130 to 132 while it rests. See USDA safe minimum temperatures.
Why You Rest the Steak with Herb Compound Butter on Top
This is the step that makes the sandwich. As soon as the steak comes off the heat, place one or two slices of herb compound butter directly on top and tent it loosely with foil. The residual heat melts the butter slowly as the steak rests, and the herb-laced fat runs into the grain of the meat rather than pooling on the cutting board.
By the time you slice, every piece of steak is already coated in garlic, herbs, and butter. You are not adding a condiment after the fact. You are finishing the steak the way a steakhouse finishes it, but with butter you made yourself. If you have a log of herb compound butter in the freezer, this takes ten seconds.
The resting time also matters for texture. Five minutes minimum, seven is better. A steak sliced too soon bleeds out onto the board and you lose the juice that should be in every bite.
How to Build the Sandwich
Toast the brioche sub rolls cut-side down in the same pan you used for the steak, right in whatever drippings are left. Thirty seconds is enough to get a golden crust that keeps the bread from going soggy under the steak.
Slice the steak thinly against the grain, at a slight bias, and lay it across the toasted roll. Pile it higher than seems reasonable. A steak sandwich that falls apart slightly when you pick it up is correct. No one wants an underfilled steak sandwich.
From there, keep the toppings simple. The herb butter is already doing the heavy lifting. A smear of whole grain mustard or horseradish cream on the top roll, a few leaves of arugula for bite, and thinly sliced red onion if you like. Caramelized onions are excellent if you have the time and a second pan going.
What to Serve with a Steak Sandwich
A steak sandwich recipe this straightforward deserves sides that match the effort level. Kettle chips or a simple green salad are the path of least resistance on a weeknight. For a proper summer spread, add a scoop of cucumber relish on the side. The acidity cuts through the richness of the butter and brightens the whole plate.
Roasted potatoes wedges work well if you want something more substantial. Season them with the same herbs as your compound butter and roast them while the steak rests. For a casual outdoor meal, a cold pasta salad or corn on the cob rounds things out without adding any cooking complexity.
Frequently Asked Questions About Steak Sandwich Recipe
What is the best bread for a steak sandwich?
Brioche sub rolls are the top choice because the rich, slightly sweet crumb complements the savory steak and butter without competing with it. They also hold up well to juices when toasted. Ciabatta is a good backup option. Avoid soft hoagie rolls, which collapse, and sourdough, which is too chewy and can tear the filling out when you bite.
Can I make this steak sandwich recipe ahead of time?
You can season and marinate the steak up to 24 hours ahead, and the herb compound butter keeps in the freezer for up to three months. The assembled sandwich does not hold well, so cook and build right before serving. If you are feeding a crowd, cook the steak, tent it with butter while it rests, slice it, and let people build their own.
How do I keep the steak from getting tough in a sandwich?
Two things matter most: cutting against the grain and not overcooking. Skirt and flank steak have a visible grain running lengthwise. Cut perpendicular to those muscle fibers and the slices will be tender. Cook to medium-rare or medium at most. Beyond that, the meat tightens and becomes difficult to chew, especially when it cools slightly inside the sandwich.
Do I need to marinate skirt steak for a sandwich?
No. Salt and pepper 20 minutes before cooking is enough for a great result. Skirt steak has an open grain that picks up seasoning readily, and a short marinade adds minimal flavor compared to a proper high-heat sear. If you want to add a marinade for an overnight prep, a simple mixture of olive oil, garlic, and a splash of Worcestershire works well without masking the beef flavor.
What temperature should steak be for a sandwich?
Medium-rare, 130 to 135 degrees F after resting, gives you the most tender and juicy result. The steak will continue to cook slightly inside the sandwich as it sits, so err toward the lower end of medium-rare rather than pushing toward medium. A steak sandwich made with overcooked meat is one of the easier disappointments to avoid with a good instant-read thermometer.
When you have a log of compound butter in the freezer and a skirt steak in the fridge, a dinner that feels like you put in serious effort comes together in about 25 minutes. This steak sandwich recipe is the kind of thing you make once and then add to permanent rotation.
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Steak Sandwich with Herb Compound Butter on Brioche
Thin-sliced skirt steak finished with herb compound butter and piled onto toasted brioche sub rolls. A 30-minute dinner that tastes like serious effort.
- Total Time: 27 minutes
- Yield: 4 servings 1x
Ingredients
For the Steak:
- 1.5 to 2 lbs skirt steak (or flank steak)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon neutral oil (avocado or vegetable)
- 2 to 3 slices herb compound butter (about 1/2 inch thick each)
For the Sandwich:
- 4 brioche sub rolls, split
- 2 tablespoons whole grain mustard or horseradish cream
- 1 cup arugula
- 1/2 small red onion, thinly sliced
Instructions
- Season the steak on both sides with kosher salt and black pepper. Let it sit at room temperature for 20 minutes while you prep the remaining ingredients.
- Heat a cast iron skillet over high heat until smoking. Add the oil and swirl to coat.
- Add the steak and cook without moving it for 3 to 4 minutes per side, until a deep brown crust forms. Internal temperature should reach 125 to 128 degrees F for medium-rare.
- Transfer the steak to a cutting board. Place 2 to 3 slices of herb compound butter on top and tent loosely with foil. Rest for 5 to 7 minutes.
- While the steak rests, place the rolls cut-side down in the same skillet over medium heat. Toast for 30 to 45 seconds until golden. Remove and set aside.
- Slice the steak thinly against the grain at a slight bias.
- Spread mustard or horseradish cream on the top roll. Layer arugula and red onion on the bottom roll, then pile the sliced steak on top. Close the sandwich and serve immediately.
Notes
Skirt steak has a pronounced grain running lengthwise. Cutting perpendicular to that grain is the single most important step for a tender sandwich. If you slice with the grain, even a perfectly cooked steak will be chewy. Herb compound butter can be made ahead and kept in the freezer for up to three months. Pull a few slices straight from frozen and they will melt onto the resting steak without any thawing needed.
- Prep Time: 10 minutes
- Rest Time: 7 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: American
