Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio Recipe

Photograph: Vicky Wasik

Why This Recipe Works

  • Anchovies and Parmesan cheese add savory depth to a tangy, creamy sauce.
  • Rapid-pickled onions pack a tart punch.
  • Roasted cherry tomatoes add juicy sweetness.

The appeal of a steak sandwich lies in the fact that it's steak, and yet it's all the other components that make it truly special. This one is layered with an easy roasted cherry tomato jam, a creamy anchovy- and cheese-spiked sauce, a bright and bitter salad, pickled onions, and Parmesan.

Recipe Details

Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio Recipe

Active 30 mins
Total 75 mins
Serves 4 sandwiches


  • 12 ounces (340gcherry tomatoes

  • 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling

  • 1 teaspoon (3g) minced fresh thyme leaves

  • Kosher salt and freshly ground black pepper

  • 1/2 medium red onion (5 ounces; 150g), thinly sliced

  • 2 tablespoons (30ml) red wine vinegar, plus more for pickling onion

  • 1 pound (450g) boneless beef steak, such as hanger, skirt, tri-tip, tenderloin, or strip (see note)

  • 2 tablespoons (30ml) vegetable oil

  • 1/2 cup (120ml) mayonnaise

  • 1/2 cup (120ml) sour cream

  • 5 oil-packed anchovy fillets, drained and roughly chopped

  • 2 ounces (55g) Parmigiano-Reggiano cheese, 1 ounce grated and 1 ounce shaved with a vegetable peeler, divided

  • 4 ounces radicchio (about 1/2 a medium head; 225g), cored and thinly sliced

  • 1 handful picked flat-leaf parsley leaves (about 1/4 cup, packed)

  • 4 large slices country bread, halved and drizzled with olive oil, then lightly toasted


  1. Preheat oven to 350°F (175°C). Place tomatoes on a rimmed baking sheet and drizzle with olive oil, tossing to lightly coat. Transfer to oven and roast, stirring and scraping occasionally, until tomatoes have burst and juices have concentrated to a syrupy consistency, about 1 hour. Let cool slightly, then scrape into a small mixing bowl. Stir in 1 tablespoon (15ml) olive oil along with the vinegar and thyme. Season with salt and pepper and set aside.

  2. Meanwhile, place onion in a small nonreactive container and add just enough vinegar to cover. Let stand until onion slices are bright pink and tender, at least 15 minutes and up to 1 hour.

  3. Pat steak dry with a paper towel and season generously with salt and pepper. Heat vegetable oil over high heat in a medium oven-safe stainless steel, cast iron, or carbon steel skillet until lightly smoking. Add steak and cook, turning occasionally, until steak is well browned on both sides and an instant-read thermometer registers 125°F (50°C) at the thickest part; timing will depend on thickness of steak. (If steak is more than 1 inch thick, you may need to transfer it to the oven after browning to finish cooking.) Let rest at least 5 minutes (you can let the steak cool fully if desired).

  4. Using a mini food processor, an immersion blender, or a countertop blender, combine mayonnaise, sour cream, anchovy fillets, and grated Parmesan and blend thoroughly to make a creamy, pourable sauce; if sauce is very thick, loosen slightly with a tablespoon or two of water. Season with salt and pepper and keep refrigerated.

  5. In a medium bowl, toss radicchio with parsley and season with salt.

  6. Arrange toasted bread slices on a work surface. Spread tomato jam on half of bread. Thinly slice steak against the grain and arrange on top of tomato jam. Drizzle steak with anchovy-Parmesan sauce, then top with radicchio salad, shaved Parmesan cheese, and drained rapid-pickled onions. (Reserve any remaining pickled onions for another use.) Close sandwiches and serve.

Special equipment

Rimmed baking sheet; oven-safe skillet; instant-read thermometer; mini food processor, countertop blender, or immersion blender


This recipe will work with a variety of boneless steak cuts. (It will also work with a bone-in cut, but you'll have to account for the bone weight.) Choose steaks that are at least one inch thick to get the best browning without overcooking the interior.

This Recipe Appears In

Nutrition Facts (per serving)
833 Calories
58g Fat
40g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 833
% Daily Value*
Total Fat 58g 74%
Saturated Fat 14g 68%
Cholesterol 122mg 41%
Sodium 1305mg 57%
Total Carbohydrate 40g 14%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 40g
Vitamin C 19mg 95%
Calcium 224mg 17%
Iron 5mg 30%
Potassium 766mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)