Steak Sandwich

Steak Sandwich

Steak Sandwich 1920 2560 Daryl Duarte

Steak Sandwich

We enjoy an occasional steak dinner. I like grilling hanger or skirt steaks because they are thin, take only a few minutes per side, are very flavorful, and the leftovers (if any) can be used to make delicious sandwiches. The secret sauce is a combination of mayonnaise and kalamata olives. It is the perfect accompaniment to the steak for dinner (served on the side) or as a spread on this sandwich.


  • 3 oz leftover steak thinly sliced
  • 1 thin slice of purple onion
  • 2 tablespoons mayonnaise
  • 3 kalamata olives
  • 1 slice provolone cheese
  • 2 thick slices of ciabatta bread
  • 2 slices of tomato
  • Salt and Pepper
  • 1 clove garlic


  • Toast the bread and toast perfectly. Rub the garlic clove over the toasted bread.
  • Slice the steak, tomato, and onion.
  • Chop the olives and add to the mayonnaise. Mix well.
  • Lay down one slice of toasted bread, layer with meat, and top with sauce, onion, cheese, and tomato. Place the top slice of the bread and use the palm of your hand to press down and compact the sandwich.
  • It is essential to use a serrated knife when slicing sandwiches and use the knife as a knife, meaning – allow the blade to cut – by using a sawing action – pulling the blade back and forth across the sandwich, applying pressure. (Some people use knives as wedges and crush the sandwich in half by forcing the knife through. That technique is suitable for cutting carrots, but not bread and sandwiches!


Note: Substitutions make for nice variations on this sandwich:
Swiss or Cheddar cheese.
Roasted red peppers.
Mayonnaise flavored with a smoky barbeque sauce.
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