This is probably one of my all time favorite sandwiches. Definitely not one to make your daily, but enjoyable nonetheless.

Let’s get into how you make it.

How to Make Steak Sandwiches


Gather ingredients/materials

  • Panini press (optional, but preferred)
  • Cutting board
  • Cast iron skillet
  • Non-stick skillet (le creuset preferred)
  • Stirring spoon
  • 1 1/2lb – 3lb of filet mignon (not cut into segments)
  • Grinded peppercorns
  • Salt
  • 2 cloves of garlic
  • Fresh thyme
  • Land of Lakes unsalted butter
  • Olive Oil
  • Fresh yellow and red petite tomatoes
  • Red onion
  • Basil leaves
  • Chili peppers
  • Cascadian wild raspberry white balsamic vinegar
  • Whole grain mustard
  • Hellman’s Olive Oil mayo
  • Italian five grain bread

Step #1

Season and brown filet

  • Using a cutting board, generously season filet with grinded peppercorns and salt.
  • Make sure to roll evenly ensuring the filet gets coated.
Better to have a nicer cut, unfortunately the store did not trim all the fat on mine when I made this.
  • Heat cast iron skillet to medium, pour a generous amount of olive oil into pan.
  • Begin cooking each side of the filet until browned on exterior.
  • While cooking, base several times with butter.
  • Use 2 garlic cloves and a small package of fresh thyme to act as a basin for filet.
  • Add 1/4 cup of land of lakes unsalted butter

Step #2

Broil filet and assemble relish

  • Use the high setting on your oven for broil.
  • Cook filet for about 20 minutes on that setting.
  • While filet is cooking, begin preparing the relish.
  • Finely chop half of a red onion, 2 chili peppers, and 2 cups of petite red and yellow tomatoes (in halves).
Be sure to keep the seeds from the chili peppers for extra heat.
  • Heat a non-stick skillet to medium, add cascadian wild raspberry white balsamic vinegar and olive oil.
  • Transfer ingredients to pan adding fresh basil leaves and cook until a relish like mixture forms.
While cooking, be sure to press tomatoes so they blister.

Step #3

Prepare sandwich and dressing

  • By now, the filet should be cooked. Proceed to base one last time with butter and olive oil from the bottom of the pan with a spoon.
  • Transfer filet and relish to a serving dish and bowl. Slice filet horizontally.
  • Begin making dressing by using 2 tablespoons of Hellmann’s olive oil mayo and 1 tablespoon of whole grain mustard. Mix evenly.
  • To assemble the sandwich, begin pressing several pieces of oiled Italian five grain bread on a panini press until lightly seared.
  • Coat bottom of bread with the dressing and lay a few pieces of filet on top.
  • Add relish and enjoy!


Pretty easy to make but a little tedious with broiling, etc. Guaranteed to be great, has been my favorite sandwich for awhile now outside of Masters pimento cheese. I actually found the recipe to how their famous pimento cheese sandwiches are made at the golf tournament, might share that sometime too.