If you like steak sandwiches, you’re going to love this one with whatever cut of beef or venison you use. The flavors of the steak, goat cheese, marinated bell peppers, peppery arugula, and onion combine to perfection.

This really should be named the Harris Sandwich. It’s our family’s favorite sandwich to eat with venison, beef, or any other red meat.

As a hunting family, we use every cut of deer for this recipe. When I want something different, though, I will use flank steak, skirt steak, or whatever kind of steak we have left over from the night before.

Seriously, there is never ever a bite of these sandwiches left — I can NEVER make enough of them. For example, I made them for Bible study one night, and I thought 10 big long sandwiches would be enough for 25 people, but it wasn’t. Just know you will not have leftovers.

Oh, and these are great to take on a picnic! Cut the sandwich into single servings, wrap tightly with saran wrap, and store in the fridge until you are ready to picnic. Keep in a cooler until ready to eat.

How to Make the Best Steak Sandwich

Here are a few tips and tricks to build the perfect steak sandwich. Watch me make it in the video.

You can char the peppers over a gas burner flame on the stove or cook in a 400 degree F. oven for about 20 minutes, turning them every 5 minutes or so. Let the peppers cool, and then the skin will remove very easily. Be sure to let the cooked peppers marinate for at least 15 minutes for maximum flavor.

Sandwich Making Tips

With a juicy steak sandwich like this one, you can end up with soggy bread. To avoid the sogginess, just layer cheese (or butter or mayo) on both sides of the bread before adding other ingredients.

I like to cut the French bread in half and toast the halves in the oven for about 10 minutes. That way the goat cheese will melt a little when you spread it.

In the rare case that you do have leftovers, you can place leftover steak and peppers in an airtight container or wrap in foil and store in the fridge for up to 3 days.

If you like, you can always substitute lettuce for the arugula and a different bread, such as ciabatta rolls, for the baguette.

venison steak sandwich - sub length - sliced and set on rustic cutting board on chair outdoors — This is truly the best steak sandwich. Reach for yours fast before they disappear!

Best Steak Sandwich

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Course lunch, Main Course, sandwich

Cuisine American

Ingredients

16 oz. of venison loin or leftover skirt steak flank, ribeye, NY strip, etc.
2 yellow bell peppers
1 red bell pepper
1 Vidalia onion
kosher salt
pepper
2 French baguettes 20 inches long
12 oz. goat cheese
2 oz. parmesan cheese shaved
arugula

Instructions

Preheat oven to 500 degrees. Place peppers in oven directly on the rack or on a baking sheet or pan. Cook for 45 minutes, or until skin is charred and pepper is tender.
Remove peppers from oven, cover, and let sit until they are room temperature or cool enough to handle. Meanwhile, reduce oven heat to 350 degrees.
Remove skin from peppers. Slice down the middle and remove seeds and stems. Slice into 1/2-inch slices.
Slice onion in circles. Set aside.
Mix oil, garlic, lemon juice, salt, and pepper in medium sized bowl. Add roasted peppers to the mixture. Let marinate for 15 minutes.
Salt and pepper the raw or leftover meat. If you are cooking the meat from raw, sear all sides over high heat for 2 minutes per side or until browned. Place meat in 350-degree oven for 5 minutes. Remove and let rest.
Slice baguette down the center lengthwise. Spread goat cheese onto the bottom of the baguette.
Slice steak thinly and place slices on top of goat cheese. Place the marinated veggies on top of the steak. Top with onions, arugula, and shaved parmesan. Place other half of baguette on sandwich and serve immediately.