THE RECIPE JOURNAL · Lunch
Chef John's Supreme Steak Sandwich
This hearty sandwich is packed with juicy, flavorful steak and fresh toppings that make every bite a treat. Perfect for a satisfying lunch or dinner, it’s easy to make and sure to impress your taste buds.
FROM THE KITCHEN • Chef John's Supreme Steak Sandwich
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium-high and give the grate a light coating of oil to keep things from sticking. Slice the steak into about six thick strips, then season them well with salt and pepper. While the grill’s heating up, toss the mushrooms directly on it and let them cook for around 5 to 6 minutes until they soften a bit. Once they’re done, remove the stems and mix the mushrooms in a bowl with a pinch of salt and pepper, a splash of sherry vinegar, and a drizzle of good olive oil.
02
Step 2
Next, grill the steak strips for about 3 to 4 minutes on each side until they reach medium-rare (you’re aiming for an internal temp of about 140°F). When they’re cooked, let the steaks rest for about 5 minutes so the juices settle. Meanwhile, whisk together some barbecue sauce, cider vinegar, and vegetable oil to make a tangy dressing.
03
Step 3
To assemble, pile the grilled steak onto toasted hot dog buns, then add a smear of mayo, a handful of peppery arugula, some halved cherry tomatoes, those flavorful grilled mushrooms, and finally, drizzle on the barbecue sauce mix. Serve it up while everything’s still warm and enjoy!
Why you’ll love it
This sandwich combines tender, juicy steak with bold flavors and fresh toppings. It’s hearty enough for a satisfying meal but still easy to make. The combination of textures and savory ingredients makes every bite delicious.
How to serve
Serve this sandwich with a side of crispy fries or a fresh green salad. A pickle or some coleslaw on the side can add a nice tangy contrast. Pair it with your favorite cold beverage for a perfect meal.
Storage & leftovers
Wrap any leftovers tightly in foil or plastic wrap and keep them in the fridge. Reheat gently in a skillet or oven to avoid drying out the steak. For best taste, eat within 1-2 days.
