Steak Sandwich Recipe

No ratings yet

Sink your teeth into the ultimate Steak Sandwich—juicy, flavorful, and loaded with bold toppings like horseradish sauce, chimichurri, au jus, and creamy Gorgonzola.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American

Keyword: Steak Sandwich, Steak Sandwich Recipe

Servings:

Calories: 910kcal

Author: Kelly Anthony

Ingredients

8 tablespoons unsalted butter, divided (3 tablespoons for spreading on bread)
2 large yellow onions, sliced
3 tablespoons avocado or canola oil, separated
1 thick-cut beef ribeye (1-1 ½" thick, about 1 pound)
1 ½ teaspoons Kosher salt
1 teaspoon black pepper
¼ cup creme fraiche or sour cream
¼ cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons dijon mustard
1 baguette cut cut into 4 servings (or 4 demi baguettes) sliced in half lengthwise
3 cups baby arugula
½ pound deli-sliced smoked gouda cheese

Instructions

SET OUT STEAK:

Pat the steak dry with paper towels and place on a work surface. Let it sit at room temperature for 15-20 minutes to remove the chill.

CARAMELIZE THE ONIONS:

Add 5 tablespoons of butter to a medium-sized pan over medium heat. Once melted, add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and golden. Remove from the stovetop and set aside.

COOK THE STEAK:

While the onions cook, drizzle the steak with 1 tablespoon of oil and rub it all over. Season one side with half the salt and pepper, pat to adhere, then flip and season the other side.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the remaining 2 tablespoons of oil. Place the steak in the pan and sear for 5 minutes. Flip and sear for another 4–5 minutes. Remove from the pan and let rest for 10 minutes.

MAKE THE SAUCE:

While the steak is cooking, in a small bowl, stir together creme fraiche, mayonnaise, horseradish, and Dijon. Add a pinch of Kosher salt and black pepper to taste. Set aside.

TOAST THE BREAD:

While the steak rests, carefully wipe out the skillet. Spread the remaining butter on the cut sides of the bread. Toast the bread, cut-side down, over medium-low heat for about 2-3 minutes, or until golden brown. Toast in batches if needed.

ASSEMBLE THE SANDWICH:

Slice the steak in ¼-inch strips, cutting against the grain. Spread the sauce on both sides of the toasted bread. Layer with arugula, sliced steak, caramelized onions, and Gouda. Top with more arugula (if desired) and close with the top bun. Serve right away and enjoy!

Nutrition