Steak and Cheese Sandwiches

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/17/22
Steak and cheese sandwich

The Spruce Eats / Diana Rattray

Prep: 12 mins
Cook: 8 mins
Total: 20 mins
Servings: 4 servings

These delicious shaved steak sandwiches are topped with onions, peppers, and melty cheddar cheese. A quick dinner for those weeknights that have followed a hectic workday, these sandwiches are easy to prep and cook and can be on the table in less than 30 minutes. Plan ahead and have some homemade hoagie rolls at the ready for the ultimate sandwich—or use your favorite sturdy store-bought brand. 

You can use regular mayonnaise, but a spiced-up chipotle mayonnaise would taste great with this, too. Serve these great sandwiches with potato salad, chips, or french fries, along with sliced tomatoes and pickles.

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Ingredients

  • 4 tablespoons unsalted butter, divided

  • 1 medium onion, halved and sliced

  • 1 bell pepper, cut into thin slices

  • 1 pound shaved steak, or very thinly sliced steak

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 sub rolls, toasted

  • 2 tablespoons mayonnaise, or chipotle mayonnaise

  • 4 slices mild cheddar cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat 2 tablespoons of the butter in a large skillet over medium heat. Cook the sliced onion and pepper until wilted. Remove to a plate and set aside.

  3. Heat the remaining 2 tablespoons of butter and add the steak. Cook, stirring, until the beef is cooked to desired doneness, about 2 minutes. Do not overcook. Season to taste with salt and pepper.

  4. Heat the broiler.

  5. Place toasted sub roll bottoms on a baking sheet. Spread with mayonnaise. Divide steak evenly among the rolls and top with the cooked onion and pepper. Top each with a slice of cheese.

  6. Place the sub roll bottoms under the broiler just until cheese is melted. Remove from the broiler, cover each with a toasted sub roll top, and enjoy.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states that it is oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variations

  • Add some extra fixings, such as sautéed mushrooms, roasted red peppers, or sweet fried banana peppers.
  • Change up the cheese and use provolone, pepper jack, American, Swiss, or whatever your heart desires.

Tip

If you can't get shaved steak, slice partially frozen, good-quality, well-marbled steak as thinly as possible. It will be easier to slice when partially frozen.

How to Store Steak and Cheese Sandwiches

If for some reason you have leftover sandwiches, wrap them tightly in butcher paper or aluminum foil and refrigerate them for up to a day. Reheat in the oven (about 350 F) for about 10 minutes until hot.

Nutrition Facts (per serving)
693 Calories
49g Fat
22g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 693
% Daily Value*
Total Fat 49g 63%
Saturated Fat 22g 110%
Cholesterol 171mg 57%
Sodium 629mg 27%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 40g
Vitamin C 42mg 210%
Calcium 295mg 23%
Iron 4mg 20%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)