What Steak makes the best Steak Sandwich?

Ingredients

• 120 g Flat Iron Steak (thinly sliced for cheesesteak; whole for chimichurri sandwich)
• 120 g Ribeye Steak (thinly sliced for cheesesteak; whole for chimichurri sandwich)
• 120 g Flank Steak (thinly sliced for cheesesteak; whole for chimichurri sandwich)
• 1 piece Hoagie Roll (soft, 6‑inch roll for cheesesteak)
• 1 half loaf Ciabatta Bread (cut into 2‑3 sandwich‑size pieces, toasted for chimichurri sandwich)
• 1 medium White Onion (diced for fried onions)
• 30 g Beef Tallow (about 2 tbsp, for frying onions)
• 200 g Whole Milk (for cheese sauce, full‑fat preferred)
• 200 g Velveeta Cheese (cut into cubes, melts smoothly)
• 50 g American Cheese Slices (roughly 4‑5 slices, added to cheese sauce)
• 2 g Sodium Citrate (emulsifier for smooth cheese sauce)
• 100 g Olive Oil (base for chimichurri)
• 30 g White Wine Vinegar (acidic component of chimichurri)
• 2 pieces Garlic Cloves (minced for chimichurri)
• 15 g Fresh Parsley (roughly half a bunch, chopped for chimichurri)
• 2 g Red Pepper Flakes (adds mild heat to chimichurri)
• 2 g Dried Oregano (herb flavor in chimichurri)
• 15 g Mayonnaise (light spread on ciabatta for extra creaminess)
• 20 g Arugula (bitter green for chimichurri sandwich)
• to taste Salt (season steaks and onions)
• to taste Black Pepper (optional for steak seasoning)

Instructions

1. Prepare Steaks

   Remove flat‑iron, rib‑eye, and flank steaks from the freezer, place them in the refrigerator for 30‑45 minutes to slightly thaw, then slice each steak cross‑grain as thinly as possible (≈1 mm) using a sharp chef’s knife.

   Time: PT5M

2. Dice Onion & Prep Cheese Sauce Ingredients

   Dice one medium white onion into a medium dice. Cube Velveeta, separate American cheese slices, and measure out milk, sodium citrate, and salt.

   Time: PT3M

3. Fry Onions in Beef Tallow

   Heat a large skillet over medium‑high heat, melt 30 g beef tallow, add the diced onion with a pinch of salt, and cook 2‑3 minutes until the first side browns, then lower heat to medium‑low and continue cooking 5‑8 minutes, stirring occasionally, until onions are brown with a slight bite.

   Time: PT10M

4. Make Cheese Sauce

   In a medium saucepan over medium heat, bring 200 g whole milk to a gentle simmer. Gradually whisk in 200 g Velveeta, then 50 g American cheese slices, and finally 2 g sodium citrate. Continue stirring for about 7 minutes until the sauce is smooth; it will thicken as it cools.

   Time: PT7M

5. Cook Thin‑Sliced Steaks for Cheesesteak

   Wipe the skillet clean, then heat over medium heat. Add a thin layer of oil (or a splash of beef tallow), place a handful of thin‑sliced steak (choose flat‑iron, rib‑eye, or flank) in the pan, season with salt, and cook 4 minutes, breaking up with a spatula. Add the fried onions and cook another minute, then drizzle 45 g of cheese sauce over the meat and stir to coat.

   Time: PT5M

6. Assemble Philly Cheesesteak

   Place a hoagie roll on a clean surface, open it, and lay the hot steak‑onion‑cheese mixture inside. Wrap the sandwich tightly in parchment or wax paper and let rest 2 minutes to allow steam to meld flavors.

   Time: PT2M

7. Prepare Chimichurri Sauce

   Finely mince 2 garlic cloves and 15 g fresh parsley. In a bowl, combine 100 g olive oil, 30 g white wine vinegar, 2 g red pepper flakes, 2 g dried oregano, the minced garlic, and parsley. Stir until emulsified; set aside.

   Time: PT5M

8. Season Whole Steaks for Chimichurri Sandwich

   Pat the remaining whole steaks (flat‑iron, rib‑eye, flank) dry, season both sides generously with salt and optional pepper, and set aside on a plate.

   Time: PT2M

9. Sear Steaks to Medium‑Rare

   Heat three separate pans over high heat, add a drizzle of neutral oil, and when the pan reaches ~400 °F, add one steak per pan. Cook, flipping once, until the internal temperature reaches 130 °F (medium‑rare), about 6‑8 minutes total. Remove and let rest 5 minutes before slicing.

   Time: PT8M

   Temperature: 400°F

10. Slice Cooked Steaks

    After resting, slice each steak across the grain into 0.5‑cm thick strips.

    Time: PT2M

11. Toast Ciabatta

    Preheat the oven to 350 °F. Slice the ciabatta loaf into sandwich‑size pieces, place on a baking sheet, and toast 5‑7 minutes until lightly golden.

    Time: PT7M

    Temperature: 350°F

12. Assemble Chimichurri Steak Sandwich

    Spread a thin layer of mayonnaise on both halves of the toasted ciabatta. Drizzle a spoonful of chimichurri on the bottom half, add a handful of arugula, then layer the sliced steak. Top with an additional spoonful of chimichurri and close the sandwich.

    Time: PT3M

13. Serve & Enjoy

    Serve the Philly cheesesteak wrapped and the chimichurri steak sandwich unwrapped. Enjoy while hot for best texture contrast.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Flat Iron Steak: Ribeye Steak, Flank Steak
• Instead of Ribeye Steak: Flat Iron Steak, Flank Steak
• Instead of Flank Steak: Flat Iron Steak, Ribeye Steak
• Instead of Hoagie Roll: Sub roll, Italian roll
• Instead of Ciabatta Bread: Baguette, Focaccia
• Instead of White Onion: Yellow onion, Sweet onion
• Instead of Beef Tallow: Clarified butter, vegetable oil
• Instead of Whole Milk: Half‑and‑half, heavy cream (thinner sauce)
• Instead of Velveeta Cheese: American cheese, processed cheese product
• Instead of American Cheese Slices: Cheddar, Swiss
• Instead of Sodium Citrate: Cream of tartar (less effective)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of White Wine Vinegar: Apple cider vinegar, red wine vinegar
• Instead of Garlic Cloves: Garlic paste
• Instead of Fresh Parsley: Cilantro, mixed herbs
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Arugula: Spinach, mixed baby greens
• Instead of Salt: Kosher salt, sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Digital Kitchen Scale
• Large Skillet or Griddle
• Medium Saucepan
• Whisk
• Wooden Spoon or Spatula
• Oven
• Baking Sheet
• Parchment Paper or Wax Paper
• Meat Thermometer
• Mixing Bowls

Critical Steps — Do Not Skip

• Thinly slice the steak for the cheesesteak (step 1).
• Fry onions in beef tallow for authentic flavor (step 3).
• Use sodium citrate to create a smooth cheese sauce (step 4).
• Cook the whole steaks to medium‑rare using a thermometer (step 9).
• Wrap the cheesesteak tightly to retain moisture (step 6).

Chef Tips from the Video

• A thin slice of beef tallow adds a subtle beefy aroma that neutral oils can’t match.
• Flat‑iron steak’s marbling gives it the best balance of tenderness and beef flavor for thin‑cut sandwiches.
• When toasting ciabatta, place the cut side up to get a crisp crust without drying the interior.
• Wrap the cheesesteak in parchment and let it rest; the steam softens the roll and melds flavors.

Troubleshooting

Storage

Refrigerator: Store cooked sandwiches in airtight containers for up to 2 days. Keep cheese sauce separate if storing longer.

Freezer: Raw sliced steak can be frozen in a zip‑top bag for up to 3 months. Re‑thaw in the fridge before use.

Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice the steaks thinly and freeze them in a single layer; they can be stored for up to 3 months.
• Prepare the cheese sauce and keep it in a sealed container in the fridge; reheat gently before use.
• Chimichurri sauce improves after resting for at least 30 minutes; make it a day ahead for deeper flavor.

Frequently Asked Questions