Description
This 7-Layer Steak Sandwich stacks juicy sirloin steak, melty cheddar and provolone, sautéed mushrooms and onions, baby spinach, and crispy bacon between slices of golden toasted sourdough. A handheld meal that’s bold, flavorful, and incredibly satisfying.
Ingredients
Scale
- 24 oz sirloin steak (680g)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- ¼ cup + 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter
- ½ large yellow onion, chopped
- 2 cups button mushrooms, chopped
- 1 large sourdough bread loaf, sliced
- 6 slices cheddar cheese
- 1 cup fresh baby spinach (40g)
- 6 strips bacon, cooked
- 6 slices provolone or Swiss cheese
Instructions
- Heat a skillet or cast iron pan over high heat until hot. Season steak with salt and pepper. Add ¼ cup oil and sear steak 3–4 minutes per side. Let rest 10 minutes.
- In the same pan, reduce heat to medium. Add 2 tablespoons oil and butter. Sauté onions 2–3 minutes. Add mushrooms and cook until browned. Season lightly and set aside.
- Slice rested steak thinly against the grain.
- Lay out bread slices. On one slice, layer cheddar, spinach, mushroom-onion mix, steak slices, bacon, and provolone. Top with another slice of bread.
- Wipe skillet and add oil or butter. Toast sandwich on both sides over medium heat, pressing gently, for 3–4 minutes per side until golden and cheese melts.
- Let rest 1 minute. Slice diagonally and serve hot.
Notes
- Let steak rest before slicing to keep juices in.
- Use a grill press or second pan for even toasting.
- Butter the outside of the bread for extra flavor and crisp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 4g
- Sodium: 820mg
- Fat: 48g
- Saturated Fat: 18g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg