When I first started making sourdough for us at home, we found we liked using it for more than just toast. We also found that we often had leftover steak whenever we cooked it. This leftover steak was usually only enough for one person to really enjoy. But I found I was able to stretch it into a second meal by making these steak sandwiches. We loved them so much that often we would plan to have grilled steak one night and intentionally make an extra steak just to use for this recipe.
I of course usually have a loaf of sourdough sitting at home just for us to eat all week, but I also often set one aside during market to plan for this meal. The use of sourdough in this gives a chewy bread that has enough texture to hold up to the cheese and meat without turning into mush. You however are free to use any rustic bread of your choice. The important part is that they hold up. I will usually toast one side. I also toast them at different toasted levels. For the boys it is just slightly crisp. My youngest doesn’t like it to be hard to chew, and I prefer the crunch of extra toasting. So, that is a preference you can play with. I also only toast the one side to give it more of a grilled cheese feel.
These sandwiches are a perfect quick meal because you can prep ahead. You will find in the recipe that I mention using leftover steak. Jim likes a good ribeye and I usually prefer the less fatty New York strip. If I have leftovers I will just use as is, but if I plan the meal ahead by cooking an extra steak or two, I prefer it to just be charred on the outside. The reason for this is because it will continue to cook under the broiler. The less cooked it is to start with the less over cooked it ends up. I also only season our steaks with salt, pepper, and garlic powder, so they won’t have conflicting flavor profiles. But feel free to switch it up and try other marinated steak options.
Last the peppers and oil. We really like the Calabrian chili in oil. It can be pretty hot, so this is an option to add if you can handle spicy items. The sandwiches are just as great with or without the chili, but adding them only takes it up a notch.
Sourdough Steak Sandwiches
- 2-6 slices of sourdough bread
- 2-3 tbsp butter
- 1-4 cup mayonnaise
- 1 tsp minced garlic
- 1-2 grilled steaks thinly sliced
- 1-2 tsp Calabrian chili peppers in oil
- 2-4 slices Havarti cheese
- 2-4 slices provolone cheese
- ½ to 2 cups fiesta blend shredded cheese
- Place slices of sourdough onto a cookie sheet and butter on one side of the bread. Toast the bread under a broiler until bread begins to turn brown. (This is a preference on how crispy you like your bread. I usually only lightly toast for my boys and darker toast for me.) While they toast mix together your mayo and garlic in a small bowl. Once the bread is toasted on the one side remove from the broiler and flip each slice over. Spread a little of the mayo mixture onto the untoasted side of each slice.
- Thinly slice your grilled steak. (We use a mixture of New York strip and ribeye that are cooked to a rare to medium rare. They will continue cooking later) Cut off any excess fat or tendon pieces and discard saving only the meat for use. On top of the mayo mixture place a little cheese, sliced steak, a drizzle of the peppers and oil, and then top with the remaining cheese. Place back under broiler and allow the cheese to fully melt. Once the cheese has melted either serve as an open face sandwich or put two sides together. Enjoy!