Steakhouse Garlic Butter Steak Sandwich with Caramelized Onions
This steakhouse garlic butter steak sandwich is loaded with juicy, thin-sliced ribeye, melty provolone cheese, and rich caramelized onions on crispy toasted ciabatta. Finished with a light pan sauce and garlic butter, this easy steak sandwich recipe delivers bold, restaurant-quality flavor at home.
Servings 2 sandwiches
Calories 700kcal
Cost $16 for entire recipe
Equipment
- Cast iron skillet or heavy-bottom pan
- Tongs
- Sharp chef’s knife
- Cutting board
- Small mixing bowl
- Spoon or spatula
- Measuring spoons
- meat thermometer (optional but recommended)
Ingredients
Steak
- 1 lb ribeye or sirloin steak
- ¾ tsp kosher salt divided
- ½ tsp black pepper
- 1 tbsp neutral oil avocado or canola
Garlic Butter
- 1½ tbsp unsalted butter softened
- 2 cloves garlic microplaned
- 1 tbsp parsley chopped
- Pinch salt
- Few drops lemon juice optional
Sandwich
- 2 medium ciabatta rolls 6–7 inch
- 4 slices provolone cheese
- 1 small onion thinly sliced
- ½ tsp sugar
Pan Sauce
- ¼ cup low-sodium beef broth
- ¼ tsp Worcestershire sauce
- ½–1 tsp butter
Instructions
Dry Brine Steak
- Season steak with ½ tsp salt. Let rest uncovered for 30–60 minutes.
Make Garlic Butter
- Mix butter, garlic, parsley, salt, and lemon juice until smooth. Set aside.
Cook Steak
- Pat steak dry. Heat pan until hot with light smoke. Add oil.
- Sear steak 2–3 minutes per side (for 1-inch thickness).
- Render fat cap for 30–60 seconds.
- Add butter in last 20–30 seconds and baste.
- Cook to 125°F for medium-rare or 135°F for medium.
- Rest 5–10 minutes.
Caramelize Onions
- Cook onions over medium heat with a pinch of salt for 8–10 minutes.
- Add sugar, continue cooking 7–10 minutes until deep golden and jammy.
Make Pan Sauce
- Add broth and Worcestershire to pan. Scrape browned bits.
- Simmer until slightly thickened, then stir in butter.
Slice Steak
- Slice thin (⅛–¼ inch) against the grain.
- Taste and add a pinch of remaining salt if needed.
Toast Bread
- Spread garlic butter on cut sides of bread.
- Toast until golden and crisp.
Assemble Sandwich
- Layer cheese on bottom bread, then steak, light drizzle of sauce, onions, and top bread.
Notes
- Best cut of steak for sandwiches: Ribeye delivers the most flavor and juiciness due to its marbling, while sirloin is a leaner, budget-friendly option that still works well when sliced thin.
- Why dry brining matters: Salting the steak 30–60 minutes ahead helps the seasoning penetrate deeper and improves browning, giving you a better crust and more developed flavor.
- How to avoid tough steak: Always slice the steak thin and against the grain. This shortens the muscle fibers and makes each bite tender instead of chewy.
- Perfect steak doneness for sandwiches: Medium-rare to medium (125–135°F) is ideal. Anything more done can dry out once sliced and layered into the sandwich.
- Caramelized onions vs sautéed onions: True caramelized onions take 15–20 minutes and should be deep golden and slightly jammy. This adds natural sweetness and depth that balances the richness of the steak and garlic butter.
- Garlic butter balance: Using a small amount of garlic butter keeps the bread flavorful without becoming greasy. It should enhance the sandwich, not overpower the steak.
- How to keep the sandwich from getting soggy:
- Toast the bread well
- Use pan sauce sparingly
- Layer cheese under the steak to act as a moisture barrier
- Pan sauce tip: The sauce should be lightly reduced and glossy, not watery. It’s meant to coat the steak, not soak the bread.
- Bread choice matters: Ciabatta or hoagie rolls with a crisp crust and soft interior provide the best texture contrast and hold up to the juicy filling.
- Make it ahead: You can cook the steak and onions ahead of time, but always toast the bread fresh and assemble just before serving for the best texture.
- Flavor upgrades: Add sautéed mushrooms, arugula, or a light horseradish sauce for a steakhouse-style variation with more complexity.
- Reheating tip: Warm steak gently in a pan with a little butter or broth to keep it juicy—avoid microwaving, which can make it tough.