According to the Library of Congress, the first steak sandwich sold in the United States was at Louis' Lunch of New Haven, Connecticut.

[2] The bread itself is often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, green Italian sweet peppers.

Though it can be found in many parts of the U.S. and Canada, the sandwich originated in Los Angeles, California, in the first decades of the twentieth century.

This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese.

The meat on the sandwich is traditionally served rare, thin-cut, with the top bun getting a dip au jus.

The addition of salami or other preserved meats or pickles is optional and exact recipes and proportions vary widely.