These steak sandwiches are the ultimate summer delight, and one of our favorite quick and easy dinners. Even the kids love them (sans arugula, of course!). But don't stop there - these sandwiches are a terrific party upgrade from burgers, and perfect for serving a crowd at your next backyard BBQ or party.
Prepare the rosemary steak according to recipe instructions (see link in recipe card above or notes below). While the steak is resting, prep the remainder of the sandwich ingredients. Alternatively, enjoy the steak for dinner and use the cold leftovers for these sandwiches.
Position a rack at the top of the oven, just under the broiler element. Set the oven to high broil. Place the bottoms of four buns on a baking sheet and top with a slice of cheese. Broil 2-3 minutes, until the cheese is melted.
Top the melted cheese with a handful of arugula (about half an ounce).
Spread a tablespoon of pesto sauce on the top of each bun.
Slice the steak against the grain into ¼" slices. Pile 4-5 slices of steak onto the arugula, then top with the pesto-coated bun. Enjoy!
The recipe for grilled rosemary flank steak can be found here. This steak is delicious cold, so leftovers are perfect for steak sandwiches.