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Ultimate Steak Caesar Sandwich Recipe
When two of my favorite things collide, magic happens. This Steak Caesar Sandwich is one of them ones! Picture this: buttery toasted ciabatta, slathered with roasted garlic aioli, layered with tender, melt-in-your-mouth steak, topped with creamy Caesar salad and crispy fried onions for the perfect crunch. It’s rich, fresh, flavorful—and just might become your new go-to.
Spring is officially here, and that means it’s sandwich season. I took my favorite steak Caesar salad and turned it into the ultimate handheld bite. Steak sandwiches have taken the internet by storm, and for good reason—there are so many ways to make them. No matter the combo, a juicy steak piled high on good bread, and all the fixings never misses.
If you’re a fan of steak sandwiches you have to give my caramelized onion, steak and arugula sandwich a try. It’s absolutely incredible.
Let’s Get Into The Details… shall we…
Here’s what you’ll need to make this Steak Caesar Sandwich
For the Steak:
We’re keeping it simple. Bring the steak to room temp, pat it dry to remove excess moisture, and season generously with kosher salt, black pepper, and garlic powder.
- Steak: I used NY Strip
- Seasonings: Kosher salt, black pepper, garlic powder
- Butter: unsalted
- Fresh herbs: thyme or rosemary
- Garlic Cloves
For the Caesar Salad:
- Lemon juice: Adds a pop of brightness to balance the rich flavors.
- Romaine lettuce: You can also sub in chopped kale or shredded Brussels sprouts (check out my Brussels Sprout Caesar Salad for inspo).
- Ken’s Creamy Caesar: My go-to dressing.
- Parmesan cheese: Freshly grated is best.
For garlic Aioli:
- whole garlic head
- Kewpie mayo
- white truffle oil
- salt & pepper
- lemon juice
Recipe Variations:
Feel free to make this Steak Caesar Sandwich your own! Here are some easy ways to customize it:
- Add Cheese: Add some melty bubbly cheese
- Switch Up The Greens: Kale and spinach will be great additions to this sandwich.
- Change the Protein: Feel free to change the protein. Want to make chicken version – check out my Balsamic chicken caesar sandwich.
I hope you enjoy making this Steak Caesar Sandwich as much as I do. It’ll quickly become your new favorite.
More Spring Recipes To Try
- Pan-Roasted Zucchini Summer Pasta
- White Chicken Mushroom and Spinach Pizza
- Ultimate Spring Cobb Salad
- Loaded Kale and Quinoa Salad
If you try this Steak Caesar Sandwich, I’d love to hear what you think! Did you go for steak, or did you switch it up with your own protein? Leave a comment or tag me on Instagram @cookwithci—can’t wait to see your creations!
Steak Caesar Sandwich
Equipment
- Cast Iron Skillet
Ingredients
- Ciabatta Bread
- 1 lb NY Strip
- kosher salt + black pepper
- 4 tbsp unsalted butter
- 3 garlic cloves
- rosemary
Garlic Aioli
- 1 bulb garlic
- 1/4 cup kewpie mayo
- salt + pepper to taste
- 1-2 tsp white truffle oil optional
Crispy Onions
- 1/2 yellow onion thinly sliced
- 2/3 cup buttermilk
- 1-2 tsp hot sauce
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp chicken bouillon adjust if needed
- 1/4 tsp black pepper
- salt for topping
- oil for frying
For the salad
- 1 1/2 cup Romaine lettuce chopped
- Ken's Caesar dressing
- 1/4 cup parmesan cheese or Italian mixed cheese
- 1/2 lemon juice
- black pepper
Instructions
For Roasted Garlic
- Preheat your oven to 400°F. Slice off the top of a head of garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in foil and roast for about 40 minutes, or until the cloves are golden and buttery-soft.
For the Fried Onions
- Thinly slice one onion and soak the slices in a bowl with buttermilk and a few dashes of hot sauce for 10–15 minutes.In a separate bowl, combine your seasoned flour mixture. Working in batches, remove onions from the buttermilk, coat in the flour mix, and fry in oil over medium heat until golden and crispy. Transfer to a paper towel–lined plate and sprinkle with salt while hot, if desired.
For the steak
- Bring the steak to room temperature and pat dry to remove moisture—this helps with searing. Generously season all sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
- Heat a cast iron skillet over medium-high heat with a drizzle of neutral oil.Start by searing the fat cap, then sear both sides—about 3 minutes on the first side, 1 minute on the second.
- Reduce heat to medium and add unsalted butter, smashed garlic cloves, and thyme or rosemary. Tilt the pan and baste the steak continuously with the melted butter and aromatics until it reaches your desired doneness.Let rest before slicing.
For the garlic aioli
- In a small bowl, combine roasted garlic, Kewpie mayo, a few drops of white truffle oil, a squeeze of fresh lemon juice, salt, and pepper to taste.
To Assemble
- Drizzle the inside of ciabatta bread with olive oil and toast until golden. Spread garlic aioli on both slices. Layer on the sliced steak, Caesar salad, and crispy fried onions. Top with the second slice of bread, slice in half, and enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
I’m Ci,
Welcome to CookWithCi, where I share my love for cooking. Here you’ll find a variety of delicious and fun recipes. From comfort classics to simple delights. I hope you are inspired to get creative in the kitchen. xoxo!
