Steak Sandwich Recipe with Caramelized Onions and Mushrooms
Juicy steak sandwich piled with caramelized onions, mushrooms, and provolone on a hoagie with creamy horseradish for the ultimate hearty bite.
September 2025 update: I first shared how I make Steak Sandwich back in January 2024. Since then I have learned a lot about blogging, cooking and recipe creation. So I made some updates and took a few extra pictures of the process for you. I hope you like these updates. Thanks for reading.
👩🍳 The Best Steak Sandwich Recipe with Onions, Mushrooms, and Provolone
I grew up in a house where steak night was a big deal, and now I’ve carried that same tradition into my own kitchen. Around here, a good steak sandwich isn’t just dinner. It’s a treat. Juicy steak, caramelized onions, mushrooms, and melty provolone all tucked into a warm hoagie with a swipe of horseradish cream is the kind of meal Brant and the kids start hovering around the kitchen for before I’ve even finished slicing the meat.
I like to grill the steak outside if the weather is good, but the oven broiler works just as well when I don’t feel like firing up the grill. Either way you get that perfect balance of smoky steak and gooey cheese. What I love most about these sandwiches is how customizable they are. Aiden piles on the toppings. Addison and Brooklynn like it simple, just steak and cheese. And Brant likes extra steak.
🛒 Ingredients for Steak Sandwiches
🥣 How to Make the Best Steak Sandwich Recipe with Onions and Mushrooms
Take your steak out of the fridge and season both sides generously with salt and freshly cracked black pepper. Let it sit at room temperature for about twenty to thirty minutes so the seasoning has time to work in and the meat cooks more evenly. While the steak rests, preheat your grill or smoker to medium-high heat.
Once the grill is ready, cook the steak to medium-rare or medium, depending on your preference. If you’re smoking, follow a lower and slower method, but either way aim for a nice sear on the outside. Use an instant-read thermometer to check doneness if you’re not sure (around 130°F for medium-rare and closer to 140°F for medium). When it’s done, transfer the steak to a cutting board, tent it loosely with foil, and let it rest for at least ten minutes so the juices settle. Slice it thinly against the grain into strips about a quarter inch thick.
While the steak is resting, heat a large skillet over medium heat. Add a drizzle of olive oil and a couple of tablespoons of butter. Once the butter has melted, add in the sliced onions and mushrooms. Stir occasionally and cook slowly until the onions are golden brown and the mushrooms are tender, about fifteen minutes. A pinch of salt helps them caramelize evenly.
Split the hoagie rolls in half lengthwise. Spread a thin layer of horseradish cream on one side for a kick and mayonnaise on the other for creaminess. If you want a warmer sandwich, lightly toast the bread on the grill or in the oven for a minute or two before assembling.
After layering the sliced steak onto the hoagie bottoms, place two slices of provolone over the meat. To melt the cheese, set the open sandwiches back on the grill over indirect heat. Close the lid and let them sit for two to three minutes until the cheese is melted and gooey. If you want it to melt faster, tent the sandwiches loosely with foil to trap the heat.
Once the cheese is perfectly melted, add the caramelized onions, mushrooms, and toppings before finishing with the top half of the hoagie. Add the caramelized onions and mushrooms, followed by any extra toppings you like—sliced tomatoes, a handful of spring lettuce, tangy pickled red onions, or crunchy pickles. Place the top half of the hoagie over everything, press down gently, and your steak sandwich is ready to serve.
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Steak Sandwich Recipe with Caramelized Onions and Mushrooms
Ingredients
- 2 pounds steak
- salt and pepper (to taste)
- 1 tbsp extra-virgin olive oil
- 2 tbsp butter
- 1 large onion
- 1 cup sliced mushrooms
- 3 hoagies (cut in half)
- horseradish cream
- mayonnaise
- 8 Slices provolone
Toppings
- sliced tomatoes
- spring lettuce mix
- pickled red onions
- pickles
Instructions
- Season both sides of raw steak with salt and pepper. Allow it to rest at room temperature for 20-30 minutes while you preheat your grill or smoker.
- Grill or smoke your steak to medium-rare to medium. See my post on smoking steaks for my methods on getting the perfect steak. See notes if you plan to use skirt or flank steak as they are cooked much differently. Allow steak to rest for 10 minutes and then slice against the grain into thin, about ¼ inch thick, strips.
- Caramelize the sliced onions and mushrooms in a mixture of 1 tbsp olive oil and 2 tbsp butter.
- Cut your hoagies in half and spread a thin layer of horseradish cream on one side and mayonnaise on the other side. Layer steak on one side of the hoagie.
- After layering the sliced steak onto the hoagie bottoms, place two slices of provolone over the meat. To melt the cheese, you can either:Use the broiler: Arrange the open-faced sandwiches on a baking sheet and slide them under the broiler on high for about one to two minutes, just until the cheese bubbles and melts. Keep a close eye so it doesn’t burn.Use the grill: Place the open sandwiches back on the grill over indirect heat. Close the lid and let the cheese melt for two to three minutes. If you want faster melting, cover each sandwich loosely with foil to trap the heat.
- Once the cheese is melty and gooey, add your caramelized onions, mushrooms, and toppings before closing the sandwich with the top half of the hoagie.
Notes
Substitutions
Storage
Nutrition
FAQs
Can I make steak sandwiches ahead of time?
You can prep the steak, onions, and mushrooms in advance and store them separately. Assemble with fresh bread and toppings when you’re ready to eat.
Can I slice the steak before cooking to save time?
It’s better to cook the steak whole and slice after resting. If you cut it first, it loses too much juice and turns out tough.
What to Serve with A Steak Sandwiches
These steak sandwiches are filling enough to stand on their own, but I usually round out the meal with a few sides. A simple green salad or a pile of roasted veggies balances out the richness. Truffle fries on the side, and I’ll admit a basket of crispy sweet potato fries is hard to beat.
For something lighter, a floating salad or coleslaw adds a fresh crunch. If you’re feeding a crowd, pair the sandwiches with chips, pickles, and a big bowl of pasta salad for an easy spread. And if you want to keep it cozy, serve with a cup of tomato soup or a creamy potato soup for dipping.
More Sandwich Recipes to Try
If you loved this steak sandwich, I’ve got plenty of other recipes you’ll want to add to your dinner rotation. Each one has its own flavor profile, so you can pick something spicy, cheesy, or comforting depending on what you’re craving.
One of my favorites is the grilled chicken sandwich with jalapeño pickle sauce. Juicy chicken gets stacked with crisp lettuce, fresh tomato, and a creamy sauce that’s smoky, tangy, and just the right amount of spicy. If you’re in the mood for something lighter, the Caesar pesto chicken pita is perfect for summer, filled with crunchy lettuce, cucumbers, tomatoes, and a mix of Caesar dressing and pesto for a fresh twist.
For burger night, I love making ranch turkey burgers. They’re packed with flavor from homemade ranch seasoning and come together quickly, which makes them a go-to for busy weeknights. You can also try my easy hamburger recipe with roasted garlic, where sweet roasted garlic gets mixed into the beef for the juiciest patties. Onion stack beef sliders are another fun option, piled high with double cheese, crispy onion straws, and barbecue sauce.
If you like things on the spicier side, Cajun chicken sliders are baked with melty cheese, pickles, and creamy Cajun mayo, while buffalo chicken sandwiches with whipped hot honey gorgonzola bring a bold mix of spicy and sweet. And of course, you can never go wrong with a gourmet pesto grilled cheese. Sourdough bread, Jarlsberg cheese, crispy bacon, tomato, caramelized onions, and basil pesto make this classic feel extra special.
For something nostalgic, homemade sloppy joes never disappoint. My version simmers ground beef with fennel, peppers, zucchini, and mushrooms in a rich tomato sauce. It’s hearty, flavorful, and always hits the spot.