Steak Sandwiches Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the Sandwich: Layer the sliced rested steak onto the bottom halves of the baguettes. Top the steak with the caramelized onions.
- 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
Find it online: https://kitchenbynora.com/steak-sandwiches-recipe/
