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Steak Sandwiches with Arugula and Caramelized Shallots

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Steak Sandwiches with Arugula and Caramelized Shallots

I love a good steak sandwich. Pair this really well seasoned/marinated steak with some cheese, sweet caramelized shallots, fresh arugula, and a sweet creamy mustard spread, and wow this sandwich really turns into a full and hearty meal.

I love how the savory steak pairs with the sweet shallots and creamy spread. The arugula adds just a little peppery flavor, which is balanced out by the cheese. And of course some nice pillowy soft bread makes it all come together real nicely.

I think when steak has been marinated really well, I enjoy it best. I’m such a sucker for a well-seasoned meat. When I created this marinade I wanted a lot of those deeper saltier flavors, like soy sauce and worcestershire to add a deep salt rather than just a bunch of salt. The marinade also has a ton of garlic! I’m telling you it makes the meat so dang flavorful.

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5 from 1 vote

Steak Sandwiches with Arugula, Caramelized Shallots, and a Sweet Creamy Sauce


Steak + Marinade

  • 2-2½ lbs. skirt steak (or flank steak)
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup garlic, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic salt
  • olive oil for cooking

Sweet Mustard Spread

  • 1/4 cup yellow mustard
  • 1/4 cup mayo
  • 2 tablespoons sour cream
  • 2 tablespoons sugar
  • 1 teaspoon garlic powder

Caramelized Shallots

  • 4 shallots, sliced
  • 1/2 teaspoon salt
  • water, for cooking
  • olive oil, for cooking

Other Sandwich Ingredients

  • nice thick bread, or buns
  • arugula
  • havarti (or other nice, creamy cheese)


Steak + Marinade

  • At least 3 hours, up to a day before you plan to cook and eat this meal, get your steak marinade ready.
  • In a bowl whisk together marinade ingredients.
  • Your steak can be in large pieces but it needs to be able to fit into a large skillet, so if the pieces are too long, cut them in half.
    Add skirt steak (I used 2 steaks, 1 lb. each) to a large ziploc bag. Pour marinade over steak and refrigerate for 3 hours up to 24 hours.
  • When ready to cook, heat a large nonstick or cast iron skillet to medium-high heat (takes about 3-4 minutes to get the pan hot).
  • Once the pan is hot, add a thin layer of olive oil to the pan (about 2 tablespoons).
  • Using tongs, slowly lower a large piece of steak onto the skillet. It should sear and can pop so be sure to cover it right away. Let it cook covered on each side for about 5-6 minutes (depending on thickness). I like the edges to be slightly charred, and the inside just barely done. You can cook as little or as long as you'd like to get your steak to your perfect "done-ness".
    *Steak can also be grilled to desired done-ness.
    (All steaks will vary in size and thickness, so after searing on each side for 5-6 minutes, you can test with a steak knife.)
  • Once cooked, remove with tongs to a large cutting board. Cover with aluminum foil and let rest for 5 minutes.
  • Once rested, cut into thin strips with a very sharp knife. Set aside until ready to assemble sandwiches.

Sweet Mustard Spread

  • Before cooking the steak, it's nice to get the spread and onions ready. Do this while the steak is still marinating.
  • Whisk together all spread ingredients in a small bowl, tupperware, or Mason jar. Seal and refrigerate until ready to serve.

Caramelized Shallots

  • Before cooking the steak, it's nice to get the spread and onions ready. Do this while the steak is still marinating.
  • Add 1 tablespoon of olive oil to a small or medium-sized nonstick skillet, over medium heat.
  • Once the oil is hot, add the sliced shallots. Use a spatula to stir for a minute and coat them lightly in the oil.
    Then slowly add enough water to just barely cover the bottom the pan, up about a 1/4" – add the cover and let the shallots steam for 5 minutes.
  • After 5 minutes, check again and stir. Let the water cook down. Once it has evaporated, add more water, cover and cook again, checking until the shallots have caramelized and reduced down. They should reduce by over half. Once soft and reduced down, set aside until ready to assemble your sandwiches.
  • The caramelized shallots store well in the fridge for a couple days.

Sandwich Assembly

  • To each slice of bread, or bun, add a layer of caramelized shallots on the bottom. The add a slice of cheese, then steak, then a handful of arugula, then spread the creamy mustard sauce on the top piece of bread. Press the sandwich together and enjoy!
  • For a large crowd you can leave all the sandwich ingredients out and let everyone build their own.
  • Enjoy these delicious sandwiches!

We love sandwiches around here. Click here to see my other sandwich recipes.

And I hope you love these Steak Sandwiches with Arugula and Caramelized Shallots as much as we do!! Be sure to tag me @plumstreetcollective if you make these sandwiches.

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  1. 5 stars
    This sandwich tastes like something you’d get at a nice restaurant for lunch. I really enjoyed it. I didn’t make the steak from scratch, but used leftover steak I had in the fridge. Also, I toasted the bread and put the warm shallots on the cheese, so the cheese melted a bit. Finally, I used honey instead of sugar in the sauce so it was more of a honey mustard dressing. Loved this sandwich! It made me feel special!

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