Go Back

Hot and Toasty Steak Sandwich

Total Time 35 minutes
Servings 4 to 6 Servings


  • 1 loaf ciabatta bread sliced crosswise into a top and bottom
  • 1 pound thinly sliced top round steak
  • 1 Tablespoon olive oil
  • 2 Tablespoons Lea and Perrins Worcestershire sauce
  • 2 teaspoons low sodium soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup mayonnaise
  • 2 Tablespoons chopped fresh basil
  • 4 ounces thinly sliced gruyere cheese
  • 2 handfuls of fresh baby spinach
  • 2 Roma tomatoes sliced about 1/4" thick
  • 1/4 of a medium red onion sliced very thinly


  1. Preheat oven to 350 degrees F.
  2. Place Worcestershire, soy sauce, olive oil and pepper into a plastic zip lock bag and mix thoroughly. Add the steak and insure all surfaces are coated with the mixture. Set aside at room temperature for 10-15 minutes.
  3. Lightly spray a non-stick frying pan with cooking oil and flash fry the steak, a few pieces at a time until all the steak has been cooked. Set aside.
  4. Mix the chopped basil with the mayonnaise and spread to the edges of the cut sides of the bread.
  5. Season tomatoes with salt and pepper.
  6. Layer the cooked steak on top of the mayonnaise and follow with the cheese, spinach, tomatoes and onions, in that order.
  7. Press the top of the loaf firmly on the sandwich, then tightly wrap in foil.
  8. Place on a baking sheet and bake in the oven for 15 minutes or until cheese is melted.
  9. Open the foil for the last few minutes to lightly toast the bread.
  10. Slice and serve hot.

Recipe Notes

*We bought our loaf from Whole Foods, before it went through it's final baking. (Some of their loaves come in par baked and they bake to fill their shelves.) This gave us more leeway on being able to bake it and toast it without it becoming too crusty.

*We sometimes make this on individual ciabatta rolls. Depending upon how much steak you want on each, you should get 4-6 rolls.

*The steak is seasoned shortly before cooking. This is not a four hour or overnight marinade process. It is so thin that you don't want the seasoning to overwhelm the flavor of your steak, so 10 -15 minutes is really plenty of time.

*Grill option-once you wrap the sandwich in foil, you can heat it on a grill using indirect heat, not directly over the coals or fire. Close the lid to create an outdoor oven and follow directions in recipe for heating the sandwich. You simply want to heat it enough to melt the cheese, then open it for a few minutes to toast the bread.

Recipe from The Merchant Baker Copyright © 2014