Description
This Ultimate Steak Sandwich is a flavorful and hearty meal featuring thinly sliced ribeye steak, quick caramelized onions, a smoky aioli sauce, and melted Havarti or provolone cheese nestled inside a toasted French baguette. Perfect for a satisfying lunch or casual dinner, this recipe combines tender steak with crisp arugula and a rich, creamy sauce for an irresistible sandwich experience.
Ingredients
Scale
Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- Pinch freshly ground black pepper
Quick Caramelized Onions
- 2 tablespoons butter
- 1 large sweet yellow onion (about 1 pound), halved and thinly sliced
- ¼ teaspoon kosher salt (or to taste)
Steak & Sandwich
- 2 or 3 boneless ribeye steaks, thin-sliced (about 1 ½ pounds)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon minced fresh rosemary
- 1 tablespoon olive oil
- 1 long French baguette, sliced into 4 equal size pieces
- ¼ cup butter, softened
- 1 handful arugula
- 4 slices Havarti or provolone cheese, torn to fit baguette
Instructions
- Rest the Steak: Allow the ribeye steaks to come to room temperature by resting them on the counter for 15 to 30 minutes while you prepare other ingredients. This helps the steak cook more evenly.
- Make the Sauce: In a small bowl, combine mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, smoked paprika, minced garlic, and a pinch of black pepper. Stir until smooth, then refrigerate until ready to use to let flavors meld.
- Prepare Quick Caramelized Onions: Heat a large cast iron skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and ¼ teaspoon kosher salt. Cook, stirring frequently for 5 minutes. Cover and cook for 6 to 8 minutes, stirring every 2 minutes and re-covering, until onions soften and turn golden. If onions start to burn, lower the heat. Then uncover and cook 1 to 2 more minutes until deep golden brown and dry. Transfer onions to a dish and set aside. Do not clean the skillet.
- Season the Steak: Season both sides of the steak with kosher salt, freshly ground black pepper, and minced fresh rosemary. Press the seasonings into the steak with your fingers to ensure even coating.
- Sear the Steak: Heat the same cast iron skillet over medium-high heat and add the olive oil. When hot, add the steaks and sear for about 3 minutes on one side. Flip and cook for another 3 to 4 minutes until the internal temperature reaches 135 to 140°F for medium-rare. Remove from heat and transfer steak to a cutting board. Let rest for 5 to 10 minutes before slicing thinly against the grain.
- Prepare the Baguette: Slice each baguette piece in half lengthwise. Set an oven rack in the top third of the oven and preheat the oven on broil.
- Toast Bread and Melt Cheese: Arrange the baguette halves, cut side up, on a baking sheet. Spread softened butter on the top halves and place sliced cheese on the bottom halves. Broil briefly until the bread is lightly golden and the cheese melts. Watch closely to avoid burning. Remove from oven.
- Assemble the Sandwiches: Layer sliced steak evenly over the melted cheese bottoms. Top with caramelized onions and a handful of fresh arugula. Spread the smoky aioli sauce on the toasted top halves of the baguette and place on top to complete the sandwich. Serve immediately.
Notes
- Resting the steak before cooking ensures even cooking and juicier results.
- Use a cast iron skillet for optimal searing and flavor development.
- Adjust seasoning of the onions and steak according to personal taste.
- Broil the bread and cheese carefully to prevent burning as broilers vary in intensity.
- Thinly slicing the steak against the grain makes it more tender and easier to eat.
