This juicy steak sandwich is what dinner dreams are made of. Grilled steak, ripe tomatoes, peppery arugula, and a rich blue cheese thyme butter all come together between slices of crusty bread.
It’s simple, bold, and honestly one of the best steak sandwiches you’ll ever make. Fancy enough to impress, easy enough for a weeknight.
I know it’s a big statement to say this is the best sandwich I’ve ever made, but I’m standing by it. We absolutely love this one in the summer, and honestly, we make it in just about every other season too.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
It’s not fancy and doesn’t call for a long list of ingredients. Just simple, really good ones that work perfectly together. Think juicy grilled steak, bold blue cheese, garlic and thyme butter, sweet grilled tomatoes, and a handful of fresh, peppery arugula. That’s it -and it’s amazing.
This can be customized however you like. I love the flavor of blue cheese, garlic, butter and thyme together, but if you don’t – switch those things out for something you love, or just use garlic and butter, or a garlic mayo (aka garlic aioli). I like feta cheese, sliced black olives with fresh oregano for a Greek twist.
We sometimes add caramelized onion when making steak sandwiches, but only if I have them done ahead. This is a QUICK dinner and should be ready in about 20 minutes (depending on the thickness of your steak).
If you’re in the mood for a steak appetizer instead of a sandwich, my Steak Bites with Cowboy Butter are an easy, crowd-pleasing option– tender sirloin pieces tossed in a flavorful garlic butter sauce.
Below are the easy steps to make this sandwich, that you’ll want to make over and over again! Grab the components and get outside!
Frequently Asked Questions
What is the best cut of beef for a tender steak sandwich?
We love ribeye, but sirloin, filet, or New York strip steak (sliced thinly) works fabulously as well. Skirt steak will also work, but will be less tender. Avoid “minute steaks” or anything that is designed to be cooked low and slow. We’re going for grilled deliciousness tonight!
What kind of bread should I use for Grilled Steak Sandwiches?
I love a good fresh loaf of French bread that I pick up from the bakery at the grocery store, but have been known to use “Texas Toast” bread as well.
Do I have to use a grill to cook the steak?
Nope! A good cast iron skillet or any large skillet that you can get searing hot will work just as well. You can use your oven and broil your steaks and veggies too.
Can I add cheese to this?
You’re the cook, do what you want! I love white cheddar or provolone on my steak sandwich.
The Best Side dishes for Steak Sandwiches
- Grilled corn on the cob
- Potato Wedges. Crispy, well seasoned and perfect as a side.
- Swap the usual fries for oven-roasted sweet potato wedges to soak up that blue-cheese butter.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Steak Temperature Guide
| Steak Doneness | Remove from Grill | Final Temperature |
| Rare | 130 to 135°F | 130 to 140°F |
| Medium-Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
How to make your steak sandwich your own
The possibilities are endless!
Use any kind of steak that you love! Sliced beef of any kind will be delicious, including ny strip, flank steak, ribeye, or skirt steak.
Switch out the arugula for spinach.
Use basil instead of thyme, or any fresh herb you enjoy.
Add a teaspoon of Dijon mustard to your butter, or on your sandwich.
Add some caramelized onions, or sliced red onion to your sandwich.
Add white cheddar or provolone cheese to the sandwich.
Switch out the butter for garlic mayonnaise.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I use salted butter
- Thyme. Fresh is best. But can sub dried if you really must.
- Garlic cloves. Measure with your heart! Amp up or dial back to your liking. Finely mince it. Garlic powder can also be used in a pinch.
- Blue cheese. I buy this in crumbles, and it adds amazing flavor to the steak.
- Fresh bread. I like French bread or a baguette. I also love sourdough but any kind of sturdy bread that holds up well to grilling and can hold the fillings works just as well. Italian bread or ciabatta buns are also great.
- Ribeye steak. This can be subbed for the New York Strip, or your preferred cut of steak. Cooked to your desired doneness. I do medium rare.
- Tomatoes. The ones on the vine are the best!
- Arugula. This peppery salad vegetable is s good and adds a great, fresh balance to the sandwich.
How to make a Steak Sandwich
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Slice the bread wash the arugula and the tomatoes, set aside.
Make the butter
Combine the softened butter, blue cheese, thyme, and minced garlic in a small bowl, and set aside. Any leftover butter can be stored in a container in the refrigerator.
Prep the steaks
Grab your steaks, season with salt and pepper.
Grill the steaks
Preheat a grill over medium high heat, and cook your seasoned steak to desired doneness. We like ours at medium rare – so remove steak from grill at 140°F and rest, for a final temp of 145°F.
Steaks typically take me under 15 minutes to cook.
Remove from heat, and tent with aluminum foil to keep warm while you pull together the other ingredients.
Resting the steak
Resting for 10 minutes before slicing allows your steak to remain tender and juicy when you cut into it.
Grill the bread and tomatoes (and anything else you are cooking)
Lightly brush the bread on both sides with olive oil, and cook on the other side of the grill until warm and toasted. Cook the tomatoes, turning carefully.
Assemble the sandwich
Spread the about a tablespoon of prepared butter on each slice of grilled bread.
Slice the steak – thin sliced if you use New York Strip, thicker if you use Ribeye. Cut it across the grain.
Top the grilled bread with slices of steak, tomatoes, arugula, and top with another sliced of grilled bread.
Serve immediately.
Devour.
More delicious grilling recipes:
More recipes for the grill to love:
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Grilled Chicken Satay Skewers (with Peanut Sauce). Chicken tenders marinated in a homemade satay marinade threaded on skewers and grilled to perfection.
- Best Homemade Beef Burgers (5 Ingredients!). this recipe will have you skip the drive-through and head home to chow down on these instead! Super easy, only 5 ingredients!
- Grilled Teriyaki Chicken. A very easy Teriyaki Marinade that makes chicken, pork, beef, or fish so flavorful. You are going to love making and eating this recipe!
- BBQ Grilled Ribs. These are a fabulous and family-friendly treat! Make this recipe for juicy, tasty grilled ribs and you’ll be a grill-hero!
- ALL GRILLING RECIPES
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Steak Sandwich Recipe
Ingredients
Garlic Thyme Butter
- 4 tablespoons butter (salted)
- 1/2 cup blue cheese (crumbled)
- 2 teaspoons garlic (minced)
- 1 tablespoon fresh thyme (chopped)
For the Sandwiches
- 1 loaf bread (ciabatta, french bread, baguette)
- 2 ribeye steaks ((can sub new york strip))
- 4 tomatoes
- 1 cup fresh arugula
Directions
- Combine the softened 4 tablespoons butter, 1/2 cup blue cheese, 1 tablespoon fresh thyme, and 2 teaspoons garlic (minced), and set aside.
- Slice 1 loaf bread and 4 tomatoes, set aside
- Prep the steaks – season with salt and pepper.
- Heat a grill over medium-high heat, and cook 2 ribeye steaks (or New York Strip) to desired doneness (we like ours at medium rare – so remove steak from grill at 140°F and rest, for a final temp of 145°F)
- When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.
ASSEMBLY
- Spread the Garlic & Thyme Butter on the grilled bread.
- Serve immediately.
- Slice the steak – thin sliced if you use New York Strip, thicker if you use Ribeye – top the grilled bread with steak, tomatoes, 1 cup fresh arugula, and top with another sliced of grilled bread.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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