Best-Ever Grilled Steak Sandwiches
Best-Ever Grilled Steak Sandwiches is a medium American recipe that serves 4. 740 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 20 min | Cook: 23 min | Total: 53 min
Cost: $18.98 total, $4.75 per serving
Ingredients
- 0.75 cup Mayonnaise (regular or light)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Balsamic Vinegar
- 3 ounce Blue Cheese (mild, creamy variety, crumbled)
- 0.25 teaspoon Black Pepper (freshly ground)
- 2 tablespoon Olive Oil (extra‑virgin, for brushing rolls)
- 4 pieces Ciabatta Rolls (large, split horizontally)
- 1 pound Skirt Steak (trimmed, patted dry)
- to taste Salt (kosher or sea salt)
- 2 cups Baby Arugula (washed and dried)
- 1 small Red Onion (thinly sliced)
Instructions
Make the Blue Cheese Balsamic Sauce
Add 3/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 3 oz crumbled blue cheese, and 1/4 tsp freshly ground black pepper to the mini food processor. Blend until smooth, stopping to scrape down the sides as needed.
Time: PT5M
Set Sauce Aside
Leave the sauce in the processor bowl for easy spreading later.
Time: PT1M
Brush the Rolls
Split the ciabatta rolls horizontally and brush the cut sides lightly with olive oil.
Time: PT2M
Preheat the Grill
Turn all burners on high and close the lid. Allow the grill to reach about 450°F (232°C).
Time: PT10M
Temperature: 450°F
Season the Skirt Steak
Pat the steak dry, then season both sides generously with salt and freshly ground black pepper.
Time: PT2M
Grill the Skirt Steak
Place the steak on the hot grill at a 45-degree angle. Grill 2–3 minutes, then rotate 90 degrees to create a cross‑hatch pattern. Flip and repeat on the other side. Keep the lid up.
Time: PT6M
Temperature: 450°F
Rest the Steak
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
Time: PT5M
Toast the Rolls
Place the oil‑brushed cut sides down on the grill. Toast 1–2 minutes per side until lightly charred and crisp.
Time: PT4M
Temperature: 450°F
Slice the Steak Against the Grain
Identify the direction of the grain and cut the rested steak thinly across the grain into bite‑size strips.
Time: PT3M
Assemble the Sandwiches
Spread a generous layer of the blue cheese balsamic sauce on the bottom half of each roll. Top with steak strips, a handful of arugula, and a few thin slices of red onion. Close with the top half, then cut each sandwich on the bias.
Time: PT5M
Nutrition Facts
- Calories
- 740
- Protein
- 45 g
- Carbohydrates
- 55 g
- Fat
- 38 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Dijon Mustard: whole grain mustard, spicy brown mustard
- Instead of Balsamic Vinegar: red wine vinegar, sherry vinegar
- Instead of Blue Cheese: gorgonzola, Roquefort
- Instead of Black Pepper: white pepper
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Ciabatta Rolls: baguette halves, artisan sandwich rolls
- Instead of Skirt Steak: flank steak, hanger steak
- Instead of Salt: sea salt
- Instead of Baby Arugula: baby spinach, mixed greens
- Instead of Red Onion: white onion, sweet onion
Equipment Needed
- Mini Food Processor
- Grill (gas)
- Grill Brush
- Tongs
- Basting Brush
- Cutting Board
- Chef's Knife
- Mixing Bowl (optional)
- Serving Board (optional)
Critical Steps — Do Not Skip
- Blend the sauce until completely smooth.
- Grill the skirt steak quickly over high heat to develop a char without overcooking.
- Slice the steak across the grain for tenderness.
- Toast the ciabatta rolls just enough to add crunch and flavor.
- Assemble with generous sauce to balance the richness of the steak.
Chef Tips from the Video
- Use a mild, creamy blue cheese so the flavor isn’t overpowering.
- A light drizzle of extra‑virgin olive oil on the rolls adds richness and helps them crisp.
- If you can’t find ciabatta, a sturdy baguette works well.
Troubleshooting
Sauce is too thick.
Add a teaspoon of water or extra mayonnaise and blend again until desired consistency.
Steak is tough.
Make sure to slice against the grain and avoid overcooking; thin steaks need only 2‑3 minutes per side.
Rolls become soggy.
Toast the rolls just before assembling and spread sauce on the bottom half only.
Storage
Refrigerator: Sauce: up to 3 days in an airtight container. Cooked steak: 2 days, wrapped tightly.
Freezer: Steak can be frozen cooked for up to 2 months; thaw before reheating. Sauce does not freeze well.
Room temperature: Assembled sandwiches are best eaten immediately; they may become soggy after 1 hour.
Make-Ahead Tips
- Prepare the blue cheese balsamic sauce up to 2 days ahead and store refrigerated.
- Grill the steak a few hours before serving; keep it warm in a low oven (200°F) and slice just before assembly.
Frequently Asked Questions
What is the cultural significance and history of the ultimate steak sandwich with blue cheese balsamic sauce in American cuisine?
The steak sandwich is a classic American lunch staple, rooted in the tradition of portable, protein‑rich meals for workers and picnickers. Adding blue cheese and balsamic reflects modern American fusion trends that blend bold, tangy flavors with traditional meat sandwiches.
What regional variations of steak sandwiches exist within the United States?
In the Northeast, steak sandwiches often feature rib‑eye with provolone and sautéed onions. The Southwest favors flank steak with pepper jack and avocado. The version from America's Test Kitchen uses skirt steak, blue‑cheese‑balsamic mayo, and arugula for a fresh, upscale twist.
How is a traditional steak sandwich traditionally served in the Midwest?
Midwestern steak sandwiches are typically served on a sturdy roll or kaiser bun, topped with sautéed onions, mushrooms, and a simple mayo or mustard spread, often accompanied by a pickle on the side.
What occasions or celebrations is the ultimate steak sandwich traditionally associated with in American culture?
Steak sandwiches are popular at casual gatherings, backyard barbecues, and summer picnics. They also appear on deli menus for quick lunches and are a favorite at sports‑watching parties because they’re hearty yet easy to eat with one hand.
What authentic traditional ingredients are essential for an American steak sandwich versus acceptable substitutes?
Traditional ingredients include a quality cut of steak (rib‑eye, skirt, or flank), a sturdy roll (ciabatta, kaiser, or baguette), and simple condiments like mayo or mustard. Substitutes can include different cheeses (blue, provolone) and greens (arugula, spinach) without losing the sandwich’s character.
What other American dishes pair well with this ultimate steak sandwich?
Serve the sandwich with a crisp green salad, homemade potato chips, or a chilled cucumber‑mint water. A side of coleslaw or a light tomato‑basil soup also complements the rich flavors.
How has the steak sandwich evolved over time in American cuisine?
Originally a simple meat‑on‑bread meal for workers, the steak sandwich has evolved to include premium cuts, artisanal breads, and gourmet toppings like blue cheese, caramelized onions, and specialty sauces, reflecting America’s growing interest in upscale casual dining.
What are the most common mistakes to avoid when making the ultimate steak sandwich?
Common errors include overcooking the thin skirt steak, not slicing against the grain, using a soggy roll, and applying too little sauce. Each mistake can make the sandwich tough, dry, or flavor‑imbalanced.
Why does this recipe use a mini food processor for the sauce instead of hand‑mixing?
A mini food processor emulsifies the mayonnaise, mustard, and blue cheese quickly, creating a uniformly smooth texture that’s hard to achieve by hand, especially with crumbly blue cheese.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable techniques, precise measurements, and equipment reviews, helping home cooks achieve consistent results.
Last updated: August 31, 2026
