Summer is coming and steak sandwiches are on the menu!
A juicy steak is grilled to perfection, sliced, and served on homemade garlic toast with onions and mushrooms. The perfect easy summer meal with almost no cleanup!
I am so excited to have partnered with Reynolds Wrap® to bring you this grilled steak sandwich recipe.
Grilling Season is Here
Reynolds Wrap® Heavy Duty Aluminum Foil makes this recipe easy to prep, easy to cook, and easy to clean! Spending less time prepping and cleaning and more time enjoying friends and family (and juicy steaks on the grill) is what summer is all about.
Proudly made in the U.S.A, Reynolds Heavy Duty Aluminum Foil is available in both 12-inch and 18-inch rolls, and it’s perfect for use in the kitchen and for grilling sides in foil packets alongside steaks without any worry of the foil breaking or tearing!
Ingredients & Variations
The best steaks will have a little bit of marbling in the meat, that strip of fat not only adds extra flavor but will keep the steak juicy! Grilled beef strip loin, sirloin, or ribeye make for great steak sandwiches!
Select bread that is firm and robust, like thick garlic bread or ciabatta rolls. You want something that can hold the juices from the steak. Slather on a bit of garlic butter and grill!
VEGGIE FOIL PACKET
Onions, mushrooms, and garlic butter are the perfect addition to any steak sandwich (and make a great side on their own too)! Wrap them in Reynolds Wrap Heavy Duty Aluminum Foil and let them cook alongside the steaks.
How to Make a Grilled Steak Sandwich
This steak sandwich is as easy as 1, 2, 3! Just prep, grill, and assemble to enjoy!
Grill Prep Tip! Use Reynolds Wrap® Heavy Duty Aluminum Foil to clean the grill before cooking.
Simply roll some foil into a ball and use barbecue tongs to rub it along the grates. This is an easy way to remove debris without worrying about bristles from a traditional barbecue brush!
- Prep: Assemble mushroom and onion packets (per recipe below). Season steak.
- Grill: Grill steaks and veggie foil packets to desired doneness (times and temps below). Add the garlic buttered rolls to the grill while the steak rests.
- Assemble: Tent steak with foil to rest before slicing (this keeps it nice and juicy). Serve on garlic grilled bread topped with mushrooms and onions.
These steak sandwiches are so versatile yet satisfy the heartiest of appetites! Top with your favorite veggies, some melted cheese, or serve on a bed of greens.
How to Fold a Foil Pack
- Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil
- Center the onions and mushrooms on the foil sheet. Top with herbs and garlic butter.
- Bring up the long sides of the foil and double-fold (leave a little bit of room for heat to circulate).
- Double fold the two short ends to seal the packet
Steak sandwiches are just as good the next day. Wrap them tightly in foil and pop them in the oven or back on the grill to reheat!
If freezing, be sure to wrap the leftover grilled steak in Reynolds Wrap® Heavy Duty Aluminum Foil before storing it in a zippered bag. This may help prevent freezer burn to allow you to enjoy those leftovers just a little longer!
More Foil Pack Favorites
- Hobo Dinner Foil Packets (Hamburger & Potato) – a classic recipe
- Asparagus Salmon Foil Packets – easy to make
- Cabbage and Sausage Foil Packets – prep ahead
- Parmesan Chicken Foil Packets – a reader favorite
- Barbecue Chicken Foil Packets – cheesy and saucy
Did you love this Grilled Steak Sandwich? Be sure to leave a rating and a comment below!
Reynolds Wrap® Heavy Duty Aluminum Foil
- 2 strip loin steaks or ribeye steaks, 1″ thick
- 1 tablespoon olive oil
- salt & pepper to taste or steak seasoning if desired
- ¼ cup garlic butter divided
- 4 ciabatta buns or two 6″ slices garlic baguette
- 6 ounces mushrooms 1/2″ slices
- 1 onion sliced
- 2 sprigs thyme
- 1 sprig fresh rosemary
- arugula, dijon mustard, horseradish, provolone cheese optional sandwich additions
Preheat a grill to medium heat.
Remove steaks from the fridge and rub with olive oil. Season with steak seasoning to taste. Set aside on the counter while you prepare the onions and mushrooms.
Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil and spray with cooking spray.
Place onion, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
Slice steak across the grain into 1/2″ slices.
Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.
When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.
Bring steaks to room temperature before grilling.
For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Medium Well: 155°F