Steak Melt
Last updated on December 23rd, 2025
I love steak, mushroom, onion, all of it! On a warm sandwich with some melty cheese and some delicious au jus to dip it in? Now you’re speaking my love language! This Steak Melt was unreal! It was so delicious, dripping amazing juice, every bite bursting with flavor. Oh, and the smell while it’s cooking? That beautiful herb butter! This sandwich was one of my favorite things I’ve ever made! It was incredibly difficult to stop eating it!
Did you know?
Au jus is a French term that literally means “with juice” in reference to meat being served with its own cooking juices! But while the au jus is French, the concept of actually dipping a steak melt into it is all American! This is thanks to “the French dip sandwich,” which was invented in Los Angeles in the early 20th century!
What ingredients do I need for the herb butter?
Salted Butter
Garlic
Basil
Black Pepper
What ingredients do I need for the Steak Melt?
Baguette
Shaved Steak
Baby Bella Mushrooms
Provolone
Onion
Olive Oil
Salt
Black Pepper
Garlic Powder
Lawry’s
What ingredients do I need for the au jus?
Reserved Juices from the Steak
Beef Broth
Worcestershire
Black Pepper
Salt
How do I make it?
To make the herb butter:
In a medium sized bowl, mash all herb butter ingredients together with a fork until well incorporated. Set aside until ready to use.
To make the Steak Melt:
Preheat oven to 450 F. In a large skillet, heat olive oil on medium. Add in all other ingredients for the steak sandwich besides the cheese and baguette. Cook until mushroom and onions are tender, and the steak is no longer pink.
Line a large baking sheet with foil for easy cleanup and place baguette halves on it. Spread herb butter generously on both sides of the baguette and using a slotted spoon, carefully transfer steak mixture to the sandwich. Reserve those yummy steak juices in the skillet and set aside.
Next, evenly distribute the provolone slices along the steak sandwich and leaving the sandwich open, and bake! While that’s cooking, let’s get the au jus going.
To make the au jus:
Place your skillet with reserved meat juices back on medium heat, add in all other au jus ingredients. Bring to a simmer, cook a few minutes, whisking occasionally.
Serve Steak Melt sliced if desired, dipping it into that delicious au jus! Enjoy!
Tips:
- You can use any herb you want for the butter! If you don’t have basil, this would be tasty with some parsley and thyme, even dill! You could also sauté some bell peppers for a cheesesteak situation!
- If you don’t have shaved beef steak, you can always thinly slice some sirloin or something similar. Or consider substituting with Steak-umm!
Did you love this Steak Melt? Check out some of my similar recipes!
Steak Melt
Ingredients
For the herb butter:
- ½ cup salted butter softened
- 4 garlic cloves minced
- 2 tbsp basil minced
- ¼ tsp black pepper
For the steak melt:
- 1 – 12.4 oz baguette sliced in half lengthwise
- 10 oz shaved steak or steak-umm
- 8 oz baby bella mushrooms sliced
- 6 slices deli fresh provolone cheese
- ½ yellow onion diced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ¼ tsp Lawry’s
For the au jus:
- Reserved cooking juices from steak
- 1 cup beef broth
- 1 tbsp Worcestershire
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
To make the herb butter:
- In a medium sized bowl, mash all herb butter ingredients together with a fork. Set aside until ready to use
To make the steak melt:
- Preheat oven to 450 ℉.
- In a large skillet, heat olive oil on medium. Add all other ingredients for the steak sandwich besides the cheese and baguette. Cook 5-7 minutes, until mushroom and onions are tender, and the steak is no longer pink.
- Line a large baking sheet with foil for easy cleanup and place baguette halves on it.
- Spread herb butter generously on both sides of the baguette and using a slotted spoon, carefully transfer steak mixture to the sandwich. Reserve those yummy steak juices in the skillet and set aside.
- Next, evenly distribute the provolone slices along the steak sandwich and leaving the sandwich open, bake 8-10 mins.
To make the au jus:
- Place your skillet with reserved meat juices back on medium heat, add in all other au jus ingredients.
- Bring to a simmer, cook 5 minutes, whisking occasionally.
- Serve Steak Melt sliced if desired, dipping it into that delicious au jus!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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This sounds great! One question and that’s about the shaved steak – do you buy it like that or do you shave your own? If you shave your own, what kind of steak do you use?
Thank you Terry! I did buy it shaved to save time! It was actually cheaper too because I didn’t even need a whole pound. I think with the mushroom and onion 1 pound would be too much. But you could probably find 12 oz or so in eye of round or top sirloin (why cut up a NY strip or ribeye, that’s crazy!) and then with a very sharp knife, slice it very thinly! For my 10 oz of pre-shaved steak it was about $6 at our local grocery store! Hope this helps 🙂
Thanks so much!