The Best Steak Sandwich You’ll Ever Eat

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A sliced grilled ribeye, grilled tomatoes, peppery arugula, and a blue cheese thyme butter between crusty grilled bread – this steak sandwich is the stuff of dreams!!

This is seriously the best steak sandwich ever. Why? It has simple, but great quality ingredients that work in perfect harmony together to create you a dinner you’ll crave.

I know, I know – it’s quite a bold claim to say that this is the best sandwich ever, but it IS. We LOVE this sandwich during summer (and most of the other seasons too, if I’m being honest!). I make this at least every other week in the summer, it’s the perfect meal for my family when we all get home – they jump in the pool, I prep and cook dinner, and then we all sit around and scarf this like it’s our job. Everyone loves it, and I vary up the sides to make it a little bit different each time.

It’s not fancy, it doesn’t use a million ingredients – just really good quality ones, that are chosen for their compatibility with each other! We sometimes add caramelized onion to our 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).

What is the best cut of meat for a tender steak sandwich? We love ribeye, but filet, or new york strip (sliced thinly) work fabulously as well. Avoid “minute steaks” or anything that is designed to be cooked low and slow. We’re going for grilled deliciousness tonight!

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!

Steak Temperatures

How to make a Steak Sandwich:

1. Combine the softened butter, thyme, and garlic, and set aside.
2. Slice the bread and the tomatoes, set aside
3. Prep the steaks – season with salt and pepper.
4. Heat a grill over medium-high heat, and cook your ribeyes (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). Steaks typically take me under 15 minutes to cook. 
5. 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

1. Spread the Garlic & Thyme Butter on the grilled bread.
2. Slice the steak – thin sliced if you use New York Strip, thicker if you use Ribeye – top the grilled bread with steak, tomatoes, arugula, and top with another sliced of grilled bread.
3. Serve immediately.
4. Devour.

Ingredients to make the Best Ever Grilled Steak Sandwich:

• Butter – I use salted butter
• Thyme – Fresh is best – but can sub dried if you really must
• Garlic – amp up or dial back to your liking
• Fresh Bread – I like french bread, but any kind of bread works just as well.
• Ribeye Steak – this can be subbed for 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 soooo good and adds a great, fresh balance to the sandwich.

FAQs and Top Tips for making a Good Steak Sandwich

• What is the best cut of meat for a tender steak sandwich? We love ribeye, but filet, or new york strip (sliced thinly) work fabulously as well. 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.
• What goes well with Steak Sandwiches?
  • Grilled corn on the cob
  • Bacon Parmesan & Arugula Potato Salad
  • Summery White Bean Salad
  • Cracked Pepper Baked Beans
  • Grilled veggies like zucchini, peppers, and asparagus 

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The Best Steak Sandwich You’ll Ever Eat

A sliced grilled ribeye, grilled tomatoes, peppery arugula, and a blue cheese thyme butter between crusty grilled bread – this steak sandwich is the stuff of dreams!!

5 from 1 vote

Print Pin

Course: Dinner, Grilling, Lunch

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 424kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Ingredients

Garlic Thyme Butter

• 4 Tbs butter salted
• 1/2 cup blue cheese crumbled
• 2 tsp garlic minced
• 1 Tbs fresh thyme chopped

For the Sandwiches

• 2 ribeye steaks (can sub new york strip)
• 4 tomatoes
• 1 cup fresh arugula

Instructions

• Combine the softened butter, thyme, and garlic, and set aside.
• Slice the bread and the tomatoes, set aside
• Prep the steaks – season with salt and pepper.
  
  
• Heat a grill over medium-high heat, and cook your ribeyes (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, arugula, and top with another sliced of grilled bread.
  
  
• Devour.

Notes

FAQs and Top Tips for making a Good Steak Sandwich

• What is the best cut of meat for a tender steak sandwich? We love ribeye, but filet, or new york strip (sliced thinly) work fabulously as well. 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. 

Nutrition

Calories: 424kcal | Carbohydrates: 6g | Protein: 28g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 403mg | Potassium: 667mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1725IU | Vitamin C: 20.9mg | Calcium: 130mg | Iron: 2.7mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!