Mom's Best Recipes
Recipe

Steak Sandwich: Citrus-Kissed

Juicy seared steak, a bright citrus mayo, and crisp onions piled into toasted rolls. Big flavor, weeknight-friendly, and built for messy, happy bites.

Author By Matt Campbell
4.8
Toasted steak sandwich on a wooden board with sliced medium-rare steak, arugula, pickled red onions, and citrus mayo, with a halved lemon and a small bowl of sauce in the background
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This steak sandwich is for anyone who loves a little chaos in the kitchen, the good kind. You sear a steak until it has crisp edges, slice it thin, then smash it into a toasted roll with a citrus-kissed mayo that tastes like you actually planned dinner.

The secret is balance: savory meat, bright lemon and orange, a little bite from garlic, and something crisp to wake it all up. It hits that sweet spot where it feels special, but you can still pull it off on a Tuesday without turning your sink into a crime scene.

Cast iron skillet with a steak searing and a browned crust forming, with tongs resting on the skillet edge

Why It Works

  • Crisp sear, juicy center: A quick pan sear plus a short rest keeps the steak tender and sliceable.
  • Bright sauce that does the heavy lifting: Lemon and orange zest cut through the richness so every bite tastes awake.
  • Texture on purpose: Toasted bread, crisp greens, and quick pickled onions keep it from turning into a soft, one-note sandwich.
  • Flexible build: Works with flank, skirt, or sirloin and whatever sturdy rolls you have.

Pairs Well With

Storage Tips

If you want leftovers that still taste like you meant it, store the components separately. Steak plus bread plus sauce will always turn into a soggy situation if you stack it early.

Make-ahead

  • Pickled onions: You can make them 1 to 2 weeks ahead.
  • Citrus mayo: Make it 1 to 2 days ahead for best flavor.

How to store

  • Steak: Refrigerate in an airtight container within 2 hours of cooking. Use within 3 to 4 days.
  • Citrus mayo: Refrigerate in a sealed container and use within 3 to 4 days (especially if you’ve been dipping knives and living your best sandwich life).
  • Pickled onions: Refrigerate 1 to 2 weeks. Keep onions submerged in the brine and use a clean fork to grab them.
  • Bread: Keep at room temp for 1 to 2 days, or freeze (wrapped well) for up to 2 months.

How to reheat without overcooking

  • Best: Warm sliced steak in a skillet with a splash of water or broth, just until heated through.
  • Fast: Microwave in short bursts at 50 percent power.

Pro move: toast the roll fresh, then build your sandwich when you’re ready to eat.

Common Questions

What cut of steak is best for steak sandwiches?

Flank or skirt steak are classics because they stay beefy and slice thin. Sirloin works great too and is usually easier to find. If you use ribeye, it’ll be extra rich, so keep the citrus and onions in the mix.

How do I slice the steak so it’s tender?

Rest it for at least 5 to 10 minutes, then slice against the grain as thin as you can. If the grain is hard to spot, look for the long muscle lines and cut across them. Pro tip: for skirt steak, the grain can run strongly in one direction, so take 5 seconds to spot it before cooking. If needed, cut the steak into shorter sections first, then slice each piece against the grain.

Can I grill the steak instead of pan searing?

Yes. Grill over high heat, then rest and slice the same way. You can still toast the rolls on the grill for bonus points.

What if I don’t have oranges?

Use all lemon, or swap in lime. You can also use a small splash of apple cider vinegar in the mayo if you need extra brightness.

Is the mayo optional?

Technically yes, but it’s the glue and the vibe. If you want a lighter option, mix the citrus with Greek yogurt, or do a quick olive oil and citrus drizzle.

What internal temp should I cook the steak to?

For medium-rare, pull it at 125 to 130°F (it’ll rise a bit as it rests). Medium is 135 to 145°F. Using an instant-read thermometer makes the “3 to 5 minutes per side” range actually land where you want it.

I started making versions of this sandwich when I realized most “steak night” leftovers are begging to be turned into something louder. One day I had a lonely orange, half a lemon, and a roll that was one day away from becoming croutons. I mixed the zest into mayo, seared the steak hard, and suddenly it wasn’t leftovers, it was a plan.

Now it’s my go-to when I want comfort food that still feels bright. It’s the kind of sandwich that makes you stand at the counter for a “test bite” and then accidentally eat half of it before you even sit down.