1 tablespoon WATC Butcher’s Blend or a favourite steak spice
drizzle extra-virgin olive oil
For the truffle-garlic aioli:
½ cup premium mayonnaise
1 garlic clove, finely minced
1 tablespoon truffle oil
squeeze of lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the mushrooms:
2 cups assorted mushrooms, thinly sliced
1 small white onion, thinly sliced
2 tablespoons butter
1 tablespoon balsamic vinegar
sprinkle kosher salt
sprinkle black pepper
2 tablespoons chopped chives
To assemble:
8 slider buns
butter
2 small tomatoes, sliced
8 slices provolone cheese
Takes ,
serves 8.
Instructions
Season steaks: At least 30 minutes before you intend to grill, rub both sides of steaks with a drizzle of oil then sprinkle with seasoning. Rub seasoning into steaks, cover and leave on counter to come to room temperature.
Prepare aioli: Place all of the ingredients into a medium bowl. Whisk to combine thoroughly. Set aside.
Sauté mushrooms: Melt butter in medium skillet over moderate heat. Add onions sautéing until soft and translucent. Add mushrooms, tossing them about in the pan to sear and brown. When soft and golden, season with salt and pepper, add vinegar and toss. Add chives. Remove from heat.
Grill steaks: Preheat grill or griddle to moderate-high heat, 500°F suggested. When cooking surface is hot, place steaks on leaving them to sear and cook for 2 minutes per side medium-rare, 3 minutes per side for medium-well done. Remove from heat and transferring to a platter, covering loosely with foil.
Assemble sandwiches: Turn oven to broil setting. Toast buns on a parchment-lined baking sheet until lightly golden. Leave broiler on. Swipe bun tops and bottoms with butter. Place bun tops to the side. Add a smear of aioli across each bottom. Add a slice of tomato. Using a sharp knife, thinly slice the steaks. Add a mound of steak to each bun. Add a slice of provolone on top of the steak. Transfer to the oven until the cheese melts and gets bubbly. Remove from heat. Spoon the mushrooms onto the cheese, followed by another spoonful of the aioli. Place tops of buns onto sandwich, adding a decorative pick to secure.
Serve immediately with chips and a side of coleslaw.
Grilled Steak Sandwiches
Ingredients
For the steaks:
2 8 oz. ribeye steaks
1 tablespoon WATC Butcher’s Blend or a favourite steak spice
drizzle extra-virgin olive oil
For the truffle-garlic aioli:
½ cup premium mayonnaise
1 garlic clove, finely minced
1 tablespoon truffle oil
squeeze of lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the mushrooms:
2 cups assorted mushrooms, thinly sliced
1 small white onion, thinly sliced
2 tablespoons butter
1 tablespoon balsamic vinegar
sprinkle kosher salt
sprinkle black pepper
2 tablespoons chopped chives
To assemble:
8 slider buns
butter
2 small tomatoes, sliced
8 slices provolone cheese
Directions
Season steaks: At least 30 minutes before you intend to grill, rub both sides of steaks with a drizzle of oil then sprinkle with seasoning. Rub seasoning into steaks, cover and leave on counter to come to room temperature.
Prepare aioli: Place all of the ingredients into a medium bowl. Whisk to combine thoroughly. Set aside.
Sauté mushrooms: Melt butter in medium skillet over moderate heat. Add onions sautéing until soft and translucent. Add mushrooms, tossing them about in the pan to sear and brown. When soft and golden, season with salt and pepper, add vinegar and toss. Add chives. Remove from heat.
Grill steaks: Preheat grill or griddle to moderate-high heat, 500°F suggested. When cooking surface is hot, place steaks on leaving them to sear and cook for 2 minutes per side medium-rare, 3 minutes per side for medium-well done. Remove from heat and transferring to a platter, covering loosely with foil.
Assemble sandwiches: Turn oven to broil setting. Toast buns on a parchment-lined baking sheet until lightly golden. Leave broiler on. Swipe bun tops and bottoms with butter. Place bun tops to the side. Add a smear of aioli across each bottom. Add a slice of tomato. Using a sharp knife, thinly slice the steaks. Add a mound of steak to each bun. Add a slice of provolone on top of the steak. Transfer to the oven until the cheese melts and gets bubbly. Remove from heat. Spoon the mushrooms onto the cheese, followed by another spoonful of the aioli. Place tops of buns onto sandwich, adding a decorative pick to secure.
Serve immediately with chips and a side of coleslaw.
Grilled Steak Sandwiches
5 / 5. 1
Tender and juicy grilled ribeye steaks, stacked on slider buns with tomato, provolone, sautéed mushrooms, and a truffle-garlic aioli…
These GRILLED STEAK SANDWICHES are, quite simply, perfect!
This is yet another post that comes with a prediction: you will be inundated with compliments! As soon as my friends tried this fabulous homemade sandwich idea, it started. “That really hit the spot!” “I had three—SO good!” ”Now that is one delicious sandwich!” Then, of course, I expect you’ll be like me; blush, blush, blush. Swear, they’re that good!
If your recipe search leaves you asking, “Where’s the beef?”, you’ve come to the right place. After you’ve enjoyed these GRILLED STEAK SANDWICHES, make sure to come back and try our famous GRILLED BEEF TENDERLOIN, this hearty BEEF AND VEGETABLE STEW plus this FILET MIGNON topped with lobster and Béarnaise. Finally, our ultimate treat for carnivores: this sensational GRILLED CHARCUTERIE offers something for every taste.
You ready for more? Time to make these GRILLED STEAK SANDWICHES:
INGREDIENTS
One look at the above photo and we’re already thinking of how good this is gonna be. Am I right? To craft these delicious steak sandwiches, you’ll need a pair of 8-ounce steaks—we recommend ribeyes and will explain more in the next section. You’ll also need a favourite sandwich bun, tomato slices, some cheese plus two additional add-ons that take the flavour of this classic sandwich idea from simple to amazing. More about the truffle-garlic aioli and sautéed mushrooms in a bit.
RIBEYE STEAKS
Let me just say, feel free to make this recipe using your favourite type of steak, whether it’s a top sirloin, hanger steak, skirt steak or flank steak, T-bone or filet mignon. For us though, it’s the ribeye that always delivers. When the idea for this post first came to mind, I pitched making this steak sandwich with beef tenderloin. Then the reality check: this meal idea needs to feed a crowd without breaking the bank. Ribeyes are a less expensive cut, known for staying soft and moist even when cooked past medium-rare. Thin webs of fat running through the meat melt as the steaks are cooked, keeping them juicy and creating a deep, beefy flavour.
For best results, we suggest bringing the steak from the refrigerator, about 30 minutes to an hour before you intend to grill. Rub both sides of the steaks with a little olive oil before liberally sprinkling with a favourite spice blend, like our BUTCHER’S BLEND. After rubbing the spices into the meat, cover with plastic wrap and leave to come to room temperature.
PRODUCT SPOTLIGHT
We’re highlighting the three superior products that contributed to the pleasing flavours of this gourmet steak sandwich recipe. Our steak rub, WATC BUTCHER’S BLEND, is available for purchase HERE. In the white bottle is KEWPIE, a Japanese mayonnaise renowned for its exceptionally rich, creamy texture and savoury flavour that’s widely available at grocery stores. Lastly, TARTUFISSIMO’s famous black truffle oil is available online or at your favourite gourmet food stores.
WATC BUTCHER’S BLEND
We’ve always maintained that behind every good cut of beef there’s an ideal steak spice blend to go with. Enter Weekend at the Cottage’s BUTCHER’S BLEND. Crafted with all-natural, premium herbs, spices, and seasoning, our blend is also 100% gluten-free. Of course, you can use your favourite seasoning, but why bother when we’ve created the absolute best?! It’s the perfect mix of onion, coriander, cumin, allspice, oregano, sage, black pepper and more. We suggest bringing the steak from the refrigerator, perhaps 30 minutes to an hour before you intend to grill, then rub liberally with our spice blend.
TRUFFLE-GARLIC AIOLI
My mind went to lots of delicious places when considering the best condiment to accompany this GRILLED STEAK SANDWICH recipe. Though plain mayonnaise, Dijon mustard, a fresh CHIMICHURRI and hot horseradish were contenders, in the end I went for something even more memorable: aioli. By definition, AIOLI is a rich, creamy Mediterranean sauce usually made with garlic and salt emulsified with a rich olive oil. Usually there are no eggs in aioli.
Our homemade version offers a bit of an upgrade. It starts with a half cup of mayonnaise blended with finely minced garlic, kosher salt, black pepper, and a squeeze of lemon. The thing that elevates this simple sauce: black truffle oil. The sauce is creamy and garlicky with the memorable flavour and enticing aromas of truffles. Outstanding.
SAUTÉED MUSHROOMS
The next great moment in the steak sandwich recipe happens with a quick sauté of onions and mushrooms. Make sure to watch the VIDEO attached to this post where we show how easy this enhancement is to prepare.
Basically, we’re melting a tablespoon of butter (read: 2), cooking onions, adding mushrooms and drizzling with balsamic vinegar and sprinkling in chopped chives. It’s easy, and the flavour pairs perfectly with that truffle and garlic aioli. Yum!
HOW TO GRILL RIBEYES
If figuring out how to perfectly cook ribeye steaks has long been a worry, here’s your solution. Our streamlined process creates tender, juicy steaks cooked perfectly medium-rare every time. Three things to always remember: temperature, time, and rest period.
We suggest always grilling steak on a grill set to moderate-high or high heat, about 500°F. Don’t put the steaks on the grill until your BBQ is hot. Next, for the timing, cook the steak for two minutes per side for medium-rare, three minutes per side if you enjoy them more well done. The final pro tip is to loosely cover them with foil to let the steak rest after they come off the grill. Leave them for five minutes before thinly slicing for the sammies.
TOASTED BUNS
Off the top, we told you to use your favourite sandwich buns for this recipe, whether you choose mini slider buns, dinner rolls, small submarine buns or tiny kaiser rolls. In our humble opinion, the trick to serving steak sandwiches is to toast those buns first. This can be done indoors easily by using the broil setting in your oven.
Watch closely to avoid burning your buns, and I almost forgot: swipe with butter! Making a steak sandwich on a toasted, buttered bun delivers a richness that’s simply irresistible.
ASSEMBLING STEAK SANDWICHES
When it comes to assembling these sammies, it’s more “trust the process” rather than “go with the flow”. The bottom of toasted buns go onto a parchment paper-lined baking tray. Give each a swipe of the garlic aioli followed by a slice of ripe, juicy tomato. Then thinly slice the ribeyes, adding a satisfying amount of steak slices onto each bun. Next, add a cheese component like slices of provolone cheese. Though provolone is often considered the traditional cheese for steak sandwich—think Philly Cheesesteaks—others work too. Feel free to also try this recipe using cheddar, Havarti, smoked gouda, and even a beautiful blue cheese.
After adding your favourite cheese, continue to follow our lead. Transfer the baking tray to the oven to melt the cheese under the broiler, adding a nice touch.
Once the cheese is melted, time to finish assembly by adding the sautéed mushrooms, another spoonful of the truffle-garlic aioli and then… ta da! The top of the bun goes on, and this towering sandwich is finished with a sandwich pick to secure everything together.
SERVE AND ENJOY
Serving these GRILLED STEAK SANDWICHES is easy. We think you’ll need little more than potato chips and maybe a favourite quick and easy salad like this CREAMY COLESLAW, our EASY SUMMER SALAD or this ASIAN SLAW recipe. Additionally, if you have a jar of these GARLIC DILL PICKLES or BREAD AND BUTTER PICKLES ready to go, now’s the time to crack it open. A final thought on service: these small-scale sandwiches work for lunch, afternoon snacks, or a light dinner.
PIN IT!
This soon-to-be-classic sandwich idea is so wonderful, we suggest you PIN the recipe to a favourite sandwich, lunch, or dinner board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
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Ingredients
For the steaks:
2 8 oz. ribeye steaks
1 tablespoon WATC Butcher’s Blend or a favourite steak spice
drizzle extra-virgin olive oil
For the truffle-garlic aioli:
½ cup premium mayonnaise
1 garlic clove, finely minced
1 tablespoon truffle oil
squeeze of lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the mushrooms:
2 cups assorted mushrooms, thinly sliced
1 small white onion, thinly sliced
2 tablespoons butter
1 tablespoon balsamic vinegar
sprinkle kosher salt
sprinkle black pepper
2 tablespoons chopped chives
To assemble:
8 slider buns
butter
2 small tomatoes, sliced
8 slices provolone cheese
Directions
Season steaks: At least 30 minutes before you intend to grill, rub both sides of steaks with a drizzle of oil then sprinkle with seasoning. Rub seasoning into steaks, cover and leave on counter to come to room temperature.
Prepare aioli: Place all of the ingredients into a medium bowl. Whisk to combine thoroughly. Set aside.
Sauté mushrooms: Melt butter in medium skillet over moderate heat. Add onions sautéing until soft and translucent. Add mushrooms, tossing them about in the pan to sear and brown. When soft and golden, season with salt and pepper, add vinegar and toss. Add chives. Remove from heat.
Grill steaks: Preheat grill or griddle to moderate-high heat, 500°F suggested. When cooking surface is hot, place steaks on leaving them to sear and cook for 2 minutes per side medium-rare, 3 minutes per side for medium-well done. Remove from heat and transferring to a platter, covering loosely with foil.
Assemble sandwiches: Turn oven to broil setting. Toast buns on a parchment-lined baking sheet until lightly golden. Leave broiler on. Swipe bun tops and bottoms with butter. Place bun tops to the side. Add a smear of aioli across each bottom. Add a slice of tomato. Using a sharp knife, thinly slice the steaks. Add a mound of steak to each bun. Add a slice of provolone on top of the steak. Transfer to the oven until the cheese melts and gets bubbly. Remove from heat. Spoon the mushrooms onto the cheese, followed by another spoonful of the aioli. Place tops of buns onto sandwich, adding a decorative pick to secure.
Serve immediately with chips and a side of coleslaw.
Until Labour Day
