Steak Sandwiches Recipe

Introduction

These steak sandwiches are a delicious way to enjoy tender, juicy ribeye steak paired with flavorful toppings and toasted baguette. Perfect for a hearty lunch or casual dinner, they combine rich garlic herb cream cheese, sun-dried tomato spread, caramelized onions, and fresh arugula for a satisfying bite every time.

Ingredients

• 2 ribeye steaks (12-14 ounces each)
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic (minced)
• 2 French baguettes (6 ounces each, sliced in half lengthwise)
• 1-2 tbsp olive oil
• 1 tbsp butter
• 1 red onion (sliced)
• 6 tbsp garlic herb cream cheese
• 4 tbsp sun-dried tomato or roasted red pepper spread
• 2 cups arugula
• 1 tablespoon red wine vinegar

Instructions

1. Step 1: Bring the steaks to room temperature. Heat a cast iron skillet over medium-high heat. Season the steaks generously with salt and pepper. When the skillet is very hot, add the avocado oil.
2. Step 2: Place the steaks in the skillet and cook for 3-4 minutes to sear. Flip the steaks and cook for an additional 2 minutes or until they reach your desired doneness. Use a meat thermometer for accuracy.
3. Step 3: Top each steak with 1 tablespoon butter and the minced garlic. Remove the steaks from the skillet and let them rest for 10 minutes before slicing.
4. Step 4: Preheat your oven to 350°F (175°C). Place the sliced baguettes on a baking sheet and drizzle with olive oil. Toast in the oven for 7-9 minutes until crispy on the outside.
5. Step 5: While the baguettes toast, heat 1 tablespoon butter in the cast iron skillet over medium heat. Add the sliced onions, sprinkle with salt, and cook for 7-9 minutes until softened and lightly browned.
6. Step 6: Spread the garlic herb cream cheese evenly on the inside of the top half of each baguette. Then spread the sun-dried tomato or roasted red pepper spread over the cream cheese.
7. Step 7: Layer sliced steak onto the bottom half of each baguette. Top the steak with the caramelized onions.
8. Step 8: Toss the arugula with red wine vinegar, then add it on top of the onions. Close the sandwiches with the top baguette halves, slice in half, and serve.

Tips & Variations

• For extra flavor, marinate the steaks briefly in olive oil, garlic, and herbs before cooking.
• Substitute arugula with baby spinach or mixed greens if preferred.
• Try swapping the garlic herb cream cheese for blue cheese spread for a tangy twist.
• If you don’t have a cast iron skillet, a heavy-bottomed frying pan works well for searing steaks and cooking onions.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the sliced steak gently in a skillet or microwave before assembling. It’s best to toast the baguette again briefly to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like sirloin or strip steak work well. Adjust cooking time for thickness and doneness preferences.

How can I make the sandwiches ahead of time?

You can prepare the steak, caramelized onions, and spreads in advance. Assemble the sandwiches just before serving to keep the bread from getting soggy.

Steak Sandwiches Recipe

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★★★★★

4.6 from 82 reviews

These Steak Sandwiches feature perfectly seared ribeye steaks paired with rich garlic herb cream cheese, tangy sun-dried tomato spread, caramelized onions, and fresh arugula tossed in red wine vinegar, all nestled inside freshly toasted French baguettes. Ideal for a hearty lunch or casual dinner, this recipe blends robust flavors with a satisfying texture combination.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• 2 ribeye steaks (12–14 ounces each)
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic (minced)

Bread and Spreads

• 2 French baguettes (6 ounces each, sliced in half lengthwise)
• 1–2 tbsp olive oil
• 1 tbsp butter
• 6 tbsp garlic herb cream cheese
• 4 tbsp sun-dried tomato or roasted red pepper spread

Vegetables and Garnish

• 1 red onion (sliced)
• 2 cups arugula
• 1 tablespoon red wine vinegar

Instructions

1. Prepare the Steak: Bring the ribeye steaks to room temperature to ensure even cooking. Season both sides generously with salt and pepper. Heat a cast iron skillet over medium-high heat until very hot, then add the avocado oil.
2. Sear the Steaks: Place the steaks in the hot skillet and cook undisturbed for 3-4 minutes to develop a savory crust. Flip and cook the other side for 2 minutes or until desired doneness. Use a meat thermometer for accuracy.
3. Add Butter and Garlic: Top each steak with 1 tablespoon of butter and sprinkle minced garlic over them. Remove steaks from the pan and let rest on a plate or cutting board for 10 minutes to retain juices before slicing.
4. Toast the Baguettes: Preheat the oven to 350°F (175°C). Place the baguette halves on a baking sheet and drizzle with olive oil. Toast in the oven for 7-9 minutes until the outside is crispy and golden.
5. Caramelize the Onions: While the bread is toasting, heat 1 tablespoon butter in the same cast iron skillet over medium heat. Add the sliced onions, sprinkle with a pinch of salt, and cook for 7-9 minutes until softened and edges are browned.
6. Prepare the Bread Layers: Spread garlic herb cream cheese evenly on the inside of the baguette tops. Then spread the sun-dried tomato or roasted red pepper spread over the cream cheese layer.
7. Assemble the Sandwich: Layer the sliced rested steak onto the bottom halves of the baguettes. Top the steak with the caramelized onions.
8. Add Arugula and Finish: Toss the arugula with red wine vinegar until lightly coated, then layer it over the onions. Close the sandwich with the prepared top halves, slice each sandwich in half, and serve immediately.

Notes

• Letting the steak rest before slicing ensures juicy, tender results.
• Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F medium.
• Substitute sourdough or ciabatta if baguettes aren’t available.
• Add a slice of provolone or Swiss cheese for an extra creamy element.
• Adjust the amount of garlic herb cream cheese and tomato spread to taste for preferred richness and tanginess.

Keywords: steak sandwich, ribeye sandwich, garlic herb cream cheese, caramelized onions, toasted baguette, easy steak lunch