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Steak Sandwiches with Pesto Mayo


Total Time
20 minutes
Prep Time
0 minutes
Cook Time
20 minutes
4 servings
We're not sure if it's just a Wisconsin thing, but nothing screams Sunday lunch like steak sandwiches. Maybe it's because of the statewide tradition of Prime Rib on Saturday nights at local restaurants. Anyways, this delish steak sandwich recipe is made even better when you choose Milio's Day Old Bread as your bread of choice! Just swing by your local Milio's to pick some up today and get cooking! Bonus tip: use some of that leftover prime rib from your Saturday night dinner instead of frying up fresh steak for an even easier version of this meal.


  • 1 (12-ounce) boneless beef sirloin steak (about 1 inch thick), trimmed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons refrigerated pesto sauce
  • 1 loaf of white or wheat Milio’s Day Old Bread, split in half horizontally
  • 1 cup packed baby arugula (about 1 ounce)
  • 3 (1/8-inch-thick) red onion slices
  • 2 plum tomatoes, thinly sliced lengthwise


1. Heat a grill pan over medium-high heat. Sprinkle steak with salt and pepper.
2. Add steak to pan, and cook 2 1/2 minutes on each side or until the desired degree of doneness.
3. Remove the steak from pan, and let stand 5 minutes. Cut steak across the grain into thin slices.
4. Combine mayonnaise and pesto, stirring until well blended.
5. Cut the Milio’s Bread in half, length-wise
6. Spread mayonnaise mixture evenly over cut sides of Milio’s Bread.
7. Layer bottom half of the bread with arugula, red onion, steak, and tomato; top with top half of bread.
8. Cut the sandwich diagonally into 4 equal pieces and serve!

It's the bread!
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