A Grilled Steak Sandwich is arguably one of the best sandwiches for summer. This recipe is topped with fresh ingredients that gives the hearty meat the perfect balance. Topped with flavorful pesto, savory and creamy burrata and a touch of sweetness from the peach, this steak sammy is going to be your new go-to.

❤️ Why You’ll Love This Grilled Steak Sandwich

• Flavorful: I love the combo of flavors on this sandwich, and it’s paired with a fresh salad that’s topped with cherries and strawberries.
• Easy: This salad and sandwich is so easy to put together. You can even use leftover steak to use up the leftovers in your fridge in a delicious way.
• Healthy: This Grilled Steak Sandwich is packed with protein, and nutrients from the seasonal toppings and steak.

🍲 Ingredients

Burrata – Burrata is an Italian cow milk cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, making it so soft and creamy. If you have a hard time finding burrata at your grocery store, you can use fresh mozzarella instead.

Steak – Ribeye steak is considered ideal for sandwiches due to its exceptional marbling, which makes it juicy, tender, and easy to bite through when biting into your sandwich. You can, however, use whatever cut of steak you have on hand.

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Basil Pesto – The pesto gives this Grilled Steak Sandwich a nice fresh flavor. Basil is so easy to make on your own, just blend basil, herbs, and parmesan cheese, however, buying a jar works in a pinch.

👩‍🍳 How to Make Grilled Steak Sandwiches

1. Prep the side salad by adding all of the ingredients in a medium bowl and toss. Set aside.
2. Marinate the steak: Add all of the steak marinade ingredients (4 garlic cloves pressed, 1 jalapeno grated, 1 tbsp balsamic vinegar, 2 tbsp soy sauce, 2 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp ground pepper) in a bowl and whisk together to combine.Add the steak to a bowl or small baking sheet with a rim and pour the marinade over top of the steak. Flip the steak back and forth to make sure both sides are covered, cover and marinate for 2-4 hours in the fridge. Remove from the fridge 30 minutes prior to cooking.
3. Prep the peaches and ciabatta loaf: Cut the peach into 8 wedges and drizzle with olive oil and lightly season with salt and pepper. Slice the ciabatta loaf all the way through horizontally so you have two large halves. Drizzle each side with olive oil and cut a garlic clove in half.
4. Place both on a baking sheet to take out to the grill.
5. When the steak is done marinating, remove from the fridge, oil your grill and preheat to medium-high heat (425F). When the grill is hot, add the steak and grill steak for 3-5 minutes per side or until your preferred level of doneness (135F – medium rare is suggested). When the steak is cooked to your temperature preference, remove from the grill and add a good pinch of salt on the steak. Let rest for 5 minutes.
6. While the steak is resting, grill the peaches for 2 minutes per side and the ciabatta bread for 4 minutes on the olive oil side of the ciabatta bread. When the ciabatta bread comes off the grill, rub half a garlic clove over each side of the grilled ciabatta bread.
7. Toss the handfuls of arugula with a drizzle of olive oil and a pinch of salt in a small bowl.
8. Slice the steak on the bias / against the grain.
9. Spread one side of the toasted ciabatta with the pesto and spread the mayonnaise on the other side of the bread.
10. Layer the arugula and spread the burrata on top of one layer of the ciabatta. Then layer the steak and peaches.
11. Close the sandwich and cut into 2-3 large sandwiches and enjoy with the side salad.

🗒 Tips and Tricks

• Steak: Choose the right steak for your sandwich. I like ribeye because it’s the perfect cut for sandwiches, but other good options are sirloin, New York strip, filet, or even flank or skirt steak.
• Cooking Steak: You can cook the steak in a cast iron pan or on the BBQ. It’s important to not overcook it. A steak doesn’t take long to cook at all, especially if you like it medium rare.
• Slicing: Always slice against the grain. This breaks up the muscle fibers, making the steak incredibly tender and easy to bite through in the sandwich.

🗒 Substitutions

• Peaches: If you don’t like pitches you can either skip the peaches or you can swap for a nectarine.
• Arugula: You can swap the arugula for spinach or your favorite kind of lettuce but I love the bite the arugula gives.
• Burrata: Use fresh mozzarella or goat cheese in place of burrata.
• Basil Pesto: If you don’t love basil pesto, you can try sundried tomato pesto.

🗒 Best served with

• Polenta Fries
• Avocado Pasta Salad
• Sweet Potato & Asparagus Fries

👝 How to Store Leftovers

These sandwiches are best when served freshly assembled so keep any leftovers separate in the fridge and then just assemble the sandwich when you’re ready to eat.

🤔 Common Questions

Grilled Steak Sandwich

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This Grilled Steak Sandwich is the perfect summer sandwich served with a fresh salad. It has pesto, burrata, peaches and perfectly grilled steak! You're going to love this sammy.

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Course Sandwiches

Cuisine American-Inspired

Servings 2 -3 people

Calories 824 kcal

Ingredients

  

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For the side salad

• Zest from half a lime
• Juice from half a lime
• 1 tbsp Balsamic vinegar
• 1 tbsp hot honey
• 1 tbsp extra-virgin olive oil
• 2 cups cherries pitted and halved
• 2 cups sliced strawberries
• Salt and pepper to taste

For the steak

• 1-1.1 lb boneless ribeye steak
• 4 garlic cloves pressed
• 1 jalapeno grated
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp extra-virgin olive oil
• ¼ tsp kosher salt
• ¼ tsp ground pepper

For the bread and toppings

• 1 large ciabatta loaf
• 1 garlic clove halved
• 1 peach cut into 8 wedges
• extra-virgin olive oil
• kosher salt and ground pepper
• 3-4 tbsp basil pesto
• 3-4 tbsp mayonnaise
• 1 ball burrata
• 2 large handfuls arugula

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Instructions

 

• Prep the side salad by adding all of the ingredients in a medium bowl and toss. Set aside.
• Marinate the steak: Add all of the steak marinade ingredients (4 garlic cloves pressed, 1 jalapeno grated, 1 tbsp balsamic vinegar, 2 tbsp soy sauce, 2 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp ground pepper) in a bowl and whisk together to combine.

  Add the steak to a bowl or small baking sheet with a rim and pour the marinade over top of the steak. Flip the steak back and forth to make sure both sides are covered, cover and marinate for 2-4 hours in the fridge. Remove from the fridge 30 minutes prior to cooking.
• Prep the peaches and ciabatta loaf.
• Cut the peach into 8 wedges and drizzle with olive oil and lightly season with salt and pepper.
• Slice the ciabatta loaf all the way through horizontally so you have two large halves. Drizzle each side with olive oil and cut a garlic clove in half.
• Place both on a baking sheet to take out to the grill.
• When the steak is done marinating, remove from the fridge, oil your grill and preheat to medium-high heat (425F). When the grill is hot, add the steak and grill steak for 3-5 minutes per side or until your preferred level of doneness (135F – medium rare is suggested). When the steak is cooked to your temperature preference, remove from the grill and add a good pinch of salt on the steak. Let rest for 5 minutes.
• While the steak is resting, grill the peaches for 2 minutes per side and the ciabatta bread for 4 minutes on the olive oil side of the ciabatta bread. When the ciabatta bread comes off the grill, rub half a garlic clove over each side of the grilled ciabatta bread.
• Assemble the sandwich –
• Toss the handfuls of arugula with a drizzle of olive oil and a pinch of salt in a small bowl.
• Slice the steak on the bias / against the grain.
• Spread one side of the toasted ciabatta with the pesto and spread the mayonnaise on the other side of the bread.
• Layer the arugula and spread the burrata on top of one layer of the ciabatta. Then layer the steak and peaches.
• Close the sandwich and cut into 2-3 large sandwiches and enjoy with the side salad.

Notes

• This is one epic steak large steak sandwich cut into individual servings. If you can’t find a large ciabatta loaf, you could use 3 smaller ciabatta buns to make 3 steak sandwiches.
• If you love this recipe, try our Juicy Cheesy Steak Tacos

Nutrition

Serving: 0.33(a third of the sandwich) | Calories: 824kcal | Carbohydrates: 51.5g | Protein: 58.7g | Fat: 43.2g | Saturated Fat: 9.2g | Polyunsaturated Fat: 9.5g | Monounsaturated Fat: 19.8g | Trans Fat: 0.1g | Cholesterol: 108.9mg | Sodium: 1425.7mg | Fiber: 4.9g | Sugar: 9.9g

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