My Ultimate Steak Sub

One of my favorite comfort food sandwiches is the Steak Sub. It's incredibly easy to make and delicious. I typically love steak on its own. No A1, no ketchup, just pure juicy steak. But, when I do feel like switching it up, this sub is what I turn to. Delicious juicy steak topped with all the goodies in toasted French bread. It doesn't get much better than that. This sub is one of my favorites and I know it will become one of yours too after you try it.

REASONS YOU SHOULD TRY THIS RECIPE:

• steak subs are the perfect quick meal for you and your family

• get your fix of protein and veggies

• you don't need an expensive cut to make a great steak sub

INGREDIENTS FOR ULTIMATE STEAK SUB:

• 2 chuck steaks - cheap cut of steak that has enough fat for flavor
• unsalted butter and olive oil - the fats for our marinade
• salt and freshly ground black pepper - for flavor
• shredded iceberg lettuce - adds a nice cool crunch
• white button mushrooms - sauteed to add more flavor
• white onion - we caramelize some and leave some raw for a kick
• peppers - green peppers, banana, and roasted red provide such a nice zing to the sub
• mayonnaise - because of course
• sliced smoked provolone - melts beautifully
• French bread - any good sub bread will do

HOW TO MAKE ULTIMATE STEAK SUB:

• You can use flank steak which is often used for sub sandwiches, but I typically use chuck. A chuck steak is a good cut that has a decent amount of fat. Fat is flavour as I always say, but especially so with meat. It's also a less expensive cut than others. Plus, it's the cut we always have on hand so that's why I went with it.

STEAK PREP

• You want to begin by slicing your steak lengthwise against the grain. Then slice those long strips in half so you have smaller strips. You don't want the strips to be too thick or too thin. Place all the steak strips in a large bowl so we can begin to marinate the beef.

MARINADE

• Combine the beef with unsalted butter cubes, olive oil, salt, and black pepper. Gently mix everything until combined. Cover and place in the fridge for a couple of hours but ideally best if you do it overnight.

TOPPINGS

• On the day you are ready to cook the steak, you can prep your toppings. For this sub, I'm using shredded iceberg lettuce, sliced white button mushrooms, sliced white onions, sliced roasted red peppers, banana peppers, and sliced green peppers. For the cheese topping, I chose smoked provolone. I love the flavor and melt it gives me. Once all the toppings are ready, set aside. Take the marinated steak out of the fridge so it can be at room temperature for at least half an hour.

BREAD PREP

• Prep your sub bread by slicing it into it so you have a hinge created. Lay flat side down in your panini press or grill and begin to toast for a few minutes.

COOKING

• On a flat-top griddle, cook up the marinated steak with green peppers, mushrooms, and onions. I don't like cooking banana peppers and roasted red peppers. Just put them on the sandwich as-is. Also I like to keep the acidic and cold contrast these peppers give fresh out of the jar.

• Once the beef and toppings are nearly finished cooking, you can line them up into a straight line on your griddle or grill. Next, pour any fat that has dripped out back on top of the steak and season again with salt and pepper. Then, place your cheese over the top and cover it with a heat-proof aluminum pan or a large pot lid to steam the cheese.

FINAL ASSEMBLY

• While your cheese is melting, you can prep your sandwich. You should have your toasted subroll at this point ready to go. I spread a bit of mayonnaise on both sides. Then, I top it off with some shredded iceberg lettuce, a few banana peppers, and roasted red peppers.

SOME MORE GREAT SANDWICH RECIPES:

• Spicy Buffalo Chicken Sandwich
• Easy Air Fryer Chicken Burgers
• Homemade Meatball Subs

My Ultimate Steak Sub

Homemade steak subs

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 10 minutes mins

Total Time 1 day d 10 minutes mins

Course Entrees

Servings 4

Ingredients

  

Steak

• 2 chuck steaks

Marinade

• 5 tablespoons unsalted butter cubed and room temp
• ¼ cup olive oil
• salt and freshly ground black pepper to taste

Toppings

• 1 cup shredded iceberg lettuce
• 6 oz white button mushrooms sliced
• 2 green peppers sliced
• 1 large white onion sliced
• ¼ cup roasted red peppers sliced
• ¼ cup banana peppers
• mayonnaise spread as much as you like
• 8 oz sliced smoked provolone

Bread

• 1 large loaf of French bread or package of hoagie rolls

Instructions

 

• You want to begin by slicing your steak lengthwise against the grain. Then slice those long strips in half so you have smaller strips. You don't want the strips to be too thick or too thin. Place all the steak strips in a large bowl so we can begin to marinate the beef.
• Combine the beef with unsalted butter cubes, olive oil, salt, and black pepper. Gently mix everything together until combined. Cover and place in the fridge for a couple of hours but ideally best if you do it overnight.
• On the day you are ready to cook the steak, you can prep your toppings. Once all the toppings are ready, set aside. Take the marinated steak out of the fridge so it can be at room temperature for at least half an hour.
• Prep your sub bread by slicing into it so you have a hinge created. Lay flat side down in your panini press or grill and begin to toast for a few minutes.
• On a flat top griddle, cook up the marinated steak with the green peppers, mushrooms, and onions.
• Once the beef and toppings are nearly finished cooking, you can line them up into a straight line on your griddle or grill. Next, pour any fat that has dripped out back on top of the steak and season again with salt and pepper. Then, place your cheese over the top and cover with a heat-proof aluminum pan or a large pot lid to steam the cheese.
• While your cheese is melting, you can prep your sandwich. You should have your toasted sub roll at this point ready to go. I spread a bit of mayonnaise on both sides. Then, I top it off with some shredded iceberg lettuce and a few banana peppers, and roasted red peppers.
• Use a bench scraper or large plastic scraper to move the steak and toppings from your griddle to your sub. There is no clean or easy way to do this. It will be messy, but try your best to get it all in your sandwich.
• Your sub is ready to go at this point, but to make it easier to eat I like to roll it up tightly in deli paper or aluminum foil and slice it in half diagonally. Enjoy!

Video

Notes

You can use flank steak instead of chuck steak.

Place leftover steak covered in the fridge for a few days.

You can use as many toppings as you'd like but my base suggestions really yield a delicious sub.