Steak and Onion Sandwich Recipe

Name: Steak and Onion Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb flank steak; ¼ teaspoon salt (to taste); ¼ teaspoon fresh ground black pepper (to taste); 2 teaspoons canola oil; 2 tablespoons butter, divided; 1 small yellow onion, thinly sliced; ½ teaspoon sugar; 1 cup sliced cremini mushrooms or 1 cup white button mushrooms; 12 large green bell pepper, thinly sliced; 2 tablespoons Worcestershire sauce; 2 torpedo rolls, spit down the center; 4 slices sharp provolone cheese

Servings: persons

12 lb flank steak
¼ teaspoon salt (to taste)
¼ teaspoon fresh ground black pepper (to taste)
2 teaspoons canola oil
2 tablespoons butter, divided
1 small yellow onion, thinly sliced
½ teaspoon sugar
1 cup sliced cremini mushrooms or 1 cup white button mushrooms
12 large green bell pepper, thinly sliced
2 tablespoons Worcestershire sauce
2 torpedo rolls, spit down the center
4 slices sharp provolone cheese

1
Season steak with salt and black pepper.
2
Warm oil in a large skillet over medium heat; add steak, and cook to desired doneness, about 2 minutes per side for medium-rare and 5 minutes per side for medium-well.
3
Transfer steak to a work surface; cover and let stand 5 minutes.
4
Melt 1 tablespoon of the butter in a separate large skillet over med-low heat; add onions, and sprinkle with sugar; cook until lightly browned, about 5 minutes.
5
Add mushrooms and peppers; cook 2-3 minutes, or until a few brown spots appear.
6
Add Worcestershire sauce and cook another 2-3 minutes; remove from heat.
7
Butter interior of rolls with remaining butter.
8
Place face down on a large skillet over medium heat and brown until crispy.
9
Meanwhile, slice cooked steak on the diagonal.
10
Lay 2 cheese slices onto an opened torpedo roll.
11
Top cheese with half the steak, then with half the vegetables.
12
Repeat for the second sandwich; serve hot.

4001

kcal

Calories

263

Fat

Carbs

366

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb flank steak, ¼ teaspoon salt (to taste), ¼ teaspoon fresh ground black pepper (to taste), 2 teaspoons canola oil, and more.

Yes, Steak and Onion Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak and Onion Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions