Why You’ll Love Steak Sandwiches with Blue Cheese, Caramelized Onions, and Sundried Tomatoes Recipe
These steak sandwiches deliver restaurant-style flavor without a complicated cooking process. The balsamic marinade helps flavor the steak, caramelized onions add natural sweetness, and creamy blue cheese provides a bold contrast to the savory beef.
They’re also easy to customize. You can switch the cheese, use your favorite rolls, add greens or roasted peppers, or adjust the steak to your preferred level of doneness. Most of the preparation can be done while the steak marinates, making the final assembly quick and simple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons minced garlic
- 2 tablespoons whole-grain mustard
- Black pepper, to taste
- 16 ounces sirloin or strip steak
- 4 dinner rolls
- 1 cup sliced onion, about 1 medium-large onion
- 2 tablespoons extra virgin olive oil
- ¼ cup creamy blue cheese
- 7 ounces sundried tomatoes, drained
Directions
- Add ¼ cup olive oil, balsamic vinegar, minced garlic, whole-grain mustard, and black pepper to a sealable bag. Add the steak, seal the bag, and turn it several times to coat the meat thoroughly. Refrigerate and marinate for 2 to 12 hours.
- About 20 minutes before cooking, remove the steak from the refrigerator. Let it sit while you prepare the remaining ingredients. Bake or warm the dinner rolls if needed.
- Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, until soft, golden, and caramelized. Reduce the heat to low if the onions begin browning too quickly.
- Preheat the grill to high heat. Remove the steak from the marinade and grill for approximately 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare. Cooking time can vary depending on the thickness of the steak.
- Transfer the cooked steak to a platter or baking dish. Loosely tent it with foil and allow it to rest for 5 minutes so the juices can redistribute.
- Slice the rested steak thinly against the grain.
- Split the dinner rolls and divide the sliced steak among them. Top each sandwich with creamy blue cheese, caramelized onions, and drained sundried tomatoes. Close the rolls and serve while warm.
Servings and timing
This recipe makes 4 steak sandwiches and serves 4 people.
Preparation and cooking take approximately 25 minutes, not including the 2 to 12 hours needed to marinate the steak. For easier planning, prepare the marinade and steak earlier in the day or the night before, then cook and assemble the sandwiches when you’re ready to eat.
Variations
For a milder sandwich, replace the blue cheese with provolone, mozzarella, Swiss, or white cheddar. Each option melts beautifully and lets the flavor of the steak take center stage.
For extra freshness, add arugula, baby spinach, or shredded lettuce just before serving. Roasted red peppers, sautéed mushrooms, or grilled bell peppers also work well with the balsamic-marinated beef.
You can make the sandwiches richer by spreading garlic mayonnaise, horseradish cream, or Dijon mustard over the rolls. For additional sweetness, add an extra spoonful of caramelized onions.
Ciabatta rolls, crusty baguettes, brioche buns, or hoagie rolls can be substituted for the dinner rolls. Choose bread sturdy enough to hold the steak and toppings without becoming soggy.
If you don’t have access to a grill, cook the steak in a very hot cast-iron skillet or grill pan instead.
Storage/Reheating
For the best results, store the steak, onions, sundried tomatoes, cheese, and rolls separately. Keeping the components apart prevents the bread from becoming soggy.
Refrigerate leftover cooked steak in an airtight container for up to 3 to 4 days. Caramelized onions can also be refrigerated separately for several days.
To reheat the steak, warm it gently in a skillet over low to medium-low heat just until heated through. Avoid cooking it for too long, as thin slices of steak can quickly become dry or overcooked. The onions can be reheated in the same skillet.
For a warm, lightly crisp sandwich, assemble the steak and cheese on the bread and heat briefly in the oven. Add the sundried tomatoes and any fresh greens afterward.
FAQs
What cut of steak is best for steak sandwiches?
Sirloin and strip steak are both excellent choices because they’re flavorful, relatively tender, and easy to slice thinly. Flank steak can also work well when sliced carefully against the grain.
How long should I marinate the steak?
Marinate the steak for at least 2 hours and up to 12 hours. This gives the balsamic, garlic, mustard, and olive oil enough time to flavor the meat without requiring an overnight preparation.
Can I marinate the steak overnight?
For this recipe, it’s better to stay within the recommended 2-to-12-hour marinating window. The acidic balsamic marinade can begin changing the steak’s texture when the meat is left in it for an excessively long time.
How do I know when the steak is medium-rare?
For the most reliable result, check the steak with an instant-read meat thermometer. Keep in mind that its internal temperature can continue rising slightly while it rests, so remove it from the heat shortly before it reaches your desired final temperature.
Why should steak rest before slicing?
Resting gives the juices inside the steak time to redistribute. Cutting immediately after grilling can cause more of those flavorful juices to run onto the cutting board instead of remaining in the meat.
How should I slice steak for sandwiches?
Slice the steak thinly against the grain. Cutting across the muscle fibers makes each bite easier to chew and produces a more tender-feeling sandwich.
Can I make these steak sandwiches without a grill?
Yes. Heat a cast-iron skillet or grill pan until very hot, then cook the steak on the stovetop. Adjust the cooking time according to the steak’s thickness and your preferred doneness.
What can I substitute for blue cheese?
Provolone, Swiss, mozzarella, white cheddar, or even goat cheese can be used. Provolone is an especially good option when you want a creamy cheese with a milder flavor.
Can I prepare the caramelized onions ahead of time?
Yes. The onions can be caramelized ahead of time and stored in an airtight container in the refrigerator. Reheat them gently in a skillet before assembling the sandwiches.
What should I serve with steak sandwiches?
Steak sandwiches pair well with French fries, potato wedges, a simple green salad, coleslaw, roasted vegetables, potato salad, or a light tomato and cucumber salad.
Conclusion
These steak sandwiches combine juicy balsamic-marinated beef with sweet caramelized onions, creamy blue cheese, and flavorful sundried tomatoes for a satisfying meal packed with contrasting flavors and textures. The recipe is straightforward enough for a casual dinner while still feeling special enough for entertaining.
Prepare the steak marinade in advance, caramelize the onions while the meat comes to temperature, and the sandwiches come together quickly when it’s time to eat. With plenty of options for changing the cheese, bread, and toppings, they’re also easy to adapt to whatever you have on hand.
