Stacked and Loaded: The Boldest Steak Sandwiches You Need to Try

Whatever can fit in between two slices of bread or a halved roll counts as a sandwich. And that’s including juicy steak, whether it be grilled, charred and sliced, fried, or served thin with a ton of melted cheese. In the United States, the Philly Cheesesteak reigns as the most famous steak sandwiches stateside, and is one of the most iconic sandwiches from around the world. But know this is not the only steak sandwich that exists; there are plenty more to try!

Steak sandwiches to sink your teeth into

1. Philly Cheesesteak - A classic from Philadelphia, this sandwich features thinly sliced beef steak, melted provolone or Cheez Whiz, and sautéed onions on a hoagie roll. Sauteed onions and peppers are optional. FYI: We offer this as a sandwich and as loaded fries.

2. Chivito - As Uruguay’s national dish, this sandwich packed with sliced beefsteak, ham, mozzarella, lettuce, tomato, mayo, sometimes fried egg and bacon, all inside a soft bun.

3. Chicago Italian Beef – While traditionally made with roast beef, a steak version includes thinly sliced steak dipped in au jus, topped with giardiniera or sweet peppers, and served on an Italian roll.

4. French Dip – Sliced steak or roast beef on a baguette, served with a side of rich beef au jus for dipping, adding an extra layer of flavor.

5. Banh Mi - While this Vietnamese sandwich can come served with a range of proteins, thinly sliced, marinated steak is a great choice. Served on a crisp baguette, it’s balanced with pickled vegetables and fresh herbs.

6. Fat Sal - Our signature sandwich: Thinly sliced ribeye steak, mozzarella sticks, onion rings, regular fries, brown gravy, and mayo, all loaded onto on a garlic hero.

The secrets to creating a killer steak sandwich

Preparing the steak

There are a lot of cuts of beef out there, and steak is a high quality cut of meat sliced across muscle fibers. You’ll also need to choose the type of steak for sandwiches, such as thinly cut ribeye, Denver, sirloin, flank, or strip steaks are all options – or just repurpose what you had from dinner last night. The meat should be cooked to a tender, juicy consistency while maintaining a flavorful crust.

Hot skillets or grills ensure a good sear, locking in juices while developing a rich, caramelized exterior. For maximum tenderness, medium-rare to medium doneness is ideal, allowing the steak to remain juicy without becoming tough. Resting the meat before slicing ensures the juices redistribute.

Condiments and garnishes matter

A sandwich technically just requires meat and bread, but let’s admit it: Condiments and garnishes are crucial. Condiments should never overpower the natural, umami meaty flavors of steak, but rather enhance them. At the same time, a little bit of sauce ensures you’re not biting into dry bread. Acidic condiments like chimichurri or mustard are always welcome, while something creamy and herby is another solid choice. For freshness and a crisp, light texture, herbs and sliced veggies can be loaded in – the Bahn Mi can teach us a lot in this department.

Buns and bread

A weak slice of white bread isn’t going to stand up to rich and juicy steak – you need something sturdy. A bread with a crusty exterior and fluffy inside for absorbing all the juices is ideal – try ciabatta, kaiser rolls, hoagie rolls, or a baguette.

Takeaway

Eating steak with a fork and a knife is good, but why not take it on the go between two slices of bread? Steak sandwiches can be surprisingly simple – like the French dip – or more complex – like the loaded Chivito. Regardless, steak is always the centerpiece, juicy, thinly sliced, and complemented perfectly by the right bread, sauce, and toppings.