Coffee-Rubbed BBQ Steak Sandwich Recipe

Thin slices of coffee-rubbed, grilled steak are layered with herbed goat cheese, coffee BBQ sauce, and both grilled and crispy onions in this mouth-watering steak sandwich recipe.

This coffee-rubbed BBQ steak sandwich brings bold flavors and great texture together: the deep, slightly smoky notes from a coffee-based rub and BBQ sauce, creamy garlic-herb goat cheese, sweet charred onions, and a satisfying crunch from crispy fried onions. Served on soft mini sub rolls, it’s a perfect option for casual dinners, game day, or a weekend cookout.

The recipe works with flank steak or top sirloin and comes together quickly on a hot grill. The technique is simple: rub the steak, sear to medium-rare to medium, brush with BBQ sauce, rest and slice thinly against the grain, then assemble with toasted rolls and toppings. Read on for ingredient details, step-by-step instructions, tips for best results, and nutrition information.

Ingredients

• Coffee steak rub — use a homemade blend or your preferred steak rub
• 2 tablespoons olive oil, divided
• 1 pound flank steak or top sirloin
• 1 red onion, sliced into rings
• ½ cup coffee BBQ sauce, divided (or your favorite BBQ sauce)
• 6 mini sub rolls
• 4 ounces garlic herb goat cheese
• ½ cup crispy fried onions

Instructions

1. Brush 1 tablespoon of olive oil over the steak. Generously apply the coffee steak rub on all sides so the flavor adheres to the meat.




2. Heat a grill to medium-high. While it warms, toss the sliced onion rings with the remaining 1 tablespoon olive oil to coat.




3. Place the onions on the grill and cook 2–3 minutes per side, until they have a bit of char and are softened. At the same time, grill the steak 4–6 minutes per side depending on thickness and desired doneness.
4. Remove the steak from the grill and transfer it to a cutting board. Immediately brush the top of the steak with about ¼ cup of the coffee BBQ sauce to glaze and lock in flavor.




5. Let the steak rest for 10 minutes to allow juices to redistribute. Then slice thinly across the grain for the most tender bites. A sharp knife or an electric slicer works well for even slices.




6. While the steak rests, place the mini sub rolls on the grill, cut side down, for 2–3 minutes to toast lightly. Remove and spread garlic herb goat cheese on the bottom halves of the rolls.




7. Layer the thinly sliced steak onto the goat cheese, then drizzle additional BBQ sauce over the steak. Top with the grilled onion rings and a sprinkle of crispy fried onions for texture and contrast.




8. Close each sandwich with the top roll and serve immediately while warm. Enjoy the balance of savory, sweet, creamy, and crunchy flavors.

Tip: For the best texture, slice the steak thinly against the grain. If you prefer a different level of char or doneness, adjust grill time accordingly—thinner steaks will cook quickly, so watch them closely.

Variations & Serving Suggestions

• Swap flank steak for top sirloin or skirt steak if desired; adjust cooking time to match thickness.
• If you don’t have a coffee BBQ sauce, use your favorite barbecue sauce and consider adding a teaspoon of instant coffee to deepen the flavor.
• Try swapping goat cheese for blue cheese or a melted provolone for a different flavor profile.
• Serve with pickles, a simple slaw, or a side of sweet potato fries to round out the meal.

Nutrition Facts (approx. per sandwich)

• Calories: 293 kcal
• Carbohydrates: 18 g
• Protein: 20 g
• Fat: 15 g (Saturated Fat: 6 g)
• Sodium: 786 mg
• Sugar: 13 g

More sandwich ideas

Once you’ve tried this savory steak sandwich, consider exploring other sandwiches that combine fresh ingredients and bold flavors, such as caprese grilled chicken, mushroom Swiss burgers, or slow-cooked BBQ brisket sandwiches.