This homemade steak and cheese sandwich brings together my favorite flavors from three top-notch restaurants, using juicy steak, melted cheese, sautéed veggies, and the secret to soft, flavorful bread.
Why I’m Obsessed With Steak and Cheese Sandwiches
If steak and cheese is on the menu, I’m ordering it—unless we’re at a Mexican place, then I’m all in on fajitas. But otherwise, this sandwich always wins. Maybe it’s the combination of tender steak, sautéed mushrooms and peppers, or the melty cheese holding it all together. Whatever it is, I can’t resist it.
Over the years, I’ve tried a lot of steak and cheese sandwiches, and a few stand out every time.
My Top 3 Favorite Steak and Cheese Spots
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The District – East 94th Street, NYC
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Gaetano’s Tavern on Main – Wallingford, CT
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The Newes From America – Edgartown, MA
Each of these places does it differently, but they all nail two things: juicy steak and amazing bread. The bread really makes or breaks this sandwich, and if I had to pick a winner, I’d go with Tavern on Main.
What Makes Tavern on Main’s Steak and Cheese So Good?
Over Mother’s Day weekend, my sister and I went back to Tavern. I ordered the steak and cheese (of course), and I couldn’t stop thinking about that soft, almost soggy-in-a-good-way sub roll. It’s the kind of bread that soaks up every bit of juice from the steak and cheese without falling apart.
I had to know their secret. So I asked the waitress, who asked the chef. The answer? Aluminum foil and an oven. It steams the sandwich while warming it, giving the roll that perfect soft bite.
How I Recreated the Ultimate Steak and Cheese at Home
That little tip stuck with me. So the next weekend, I set out to make my own version—my ideal steak and cheese, borrowing the best elements from each of the three restaurants. Spoiler: I was so locked in on making the sandwich that I forgot to make a side. (Sweet potato fries would’ve been perfect.)
The result? A soft roll that soaked up every bit of flavor, juicy steak, crisp peppers and mushrooms, and gooey cheese all over. Easily my favorite homemade sandwich in a long time.
What You’ll Love About This Steak and Cheese Sandwich
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Juicy, tender steak with sautéed peppers and mushrooms
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Melty cheese that holds it all together
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A soft sub roll steamed to perfection in foil
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Inspired by real sandwiches from NYC, Connecticut, and Martha’s Vineyard
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Easy to make and restaurant-quality right at home
The Best Steak and Cheese Sandwich (Inspired by My Favorite Restaurants)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
This steak and cheese sandwich combines juicy steak, sautéed peppers and mushrooms, melty cheese, and a soft, oven-steamed sub roll inspired by my favorite restaurant versions.
Ingredients
- 1/2 green pepper, cut into strips
- 1/2 sweet onion, cut into thick strips
- 4 crimini mushrooms, sliced
- 2 tbsp butter, divided
- 3/4lb rib eye steak, sliced thin and chopped, seasoned with salt and pepper
- 4 slices provolone cheese
- 2 sub rolls (long roll, also referred to as a ‘grinder’ or ‘hoagie’)
- 2 pieces of aluminum foil
Instructions
- Heat 1 tbsp of butter on a skillet over medium-high heat.
- Add green peppers, sweet onion, and mushrooms to the skillet and cook for about 5 minutes or until the onions start to turn translucent and the mushrooms are cooked down.
- Remove the veggies from the skillet to a plate.
- Add remaining butter to the skillet and turn down the heat to medium.
- Move steak to the skillet and cook until done – about 3-5 minutes.
- Add veggies back to the skillet, mix them around, and split the filling into two different sides (one for each sub). Place 2 slices of cheese across each filling, and cover your skillet for about 1-2 minutes to melt the cheese.
- Preheat oven to 275 degrees F.
- Once the cheese melts, move each filling to a sub.
- Tightly roll the sub up into a piece of aluminum foil.
- Move the subs to the oven for about 15-20 minutes.
- Remove from the oven and let sit for a few minutes before opening up the aluminum foil.
- Open them up and chow down!
The Secret to Soft Steak and Cheese Bread
If you want your sub roll to absorb the flavors like Tavern on Main’s, wrap the sandwich in aluminum foil and heat it in the oven. It gently steams the bread, keeping it soft but structured. Total game changer.
Bonus: Fatima’s Version is a Hit Too
I’d be remiss not to mention that Fatima has a great steak and cheese recipe too. Hers might even rival mine, depending on who you ask.