Picture sinking your teeth into a warm, juicy steak sandwich, where the aroma of sizzling beef meets the comforting crunch of a toasted baguette.
This American classic is delightfully simple to make, yet feels like a cozy indulgence perfect for any occasion.
As tender steak mingles with melted cheddar and caramelized onions, the transformation from raw ingredients to mouthwatering masterpiece is pure magic.
Come, let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 Skillet or Grill Pan
- 1 Cutting Board
- 1 Knife
- 1 Spatula
- 1 Plate
- 1 Meat Thermometer (optional)
Ingredients
- 2 6-ounce Beef Steaks (ribeye or sirloin)
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 Soft Rolls or Baguettes
- 4 slices Cheddar Cheese
- 1 tablespoon Butter
- 1 Onion, thinly sliced
- 1/2 cup Arugula
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon Mustard
Cook & Prep Time
To efficiently manage your time while preparing and cooking the steak sandwich, follow this timeline:
Preparation Activities (20 minutes total):
- Reading the Recipe and Gathering Ingredients & Equipment (5 minutes):
- Take a few minutes to read through the entire recipe to understand the process.
- Gather all ingredients and equipment listed.
- Prepping Ingredients (10 minutes):
- Season the steaks with salt and black pepper (1 minute).
- Thinly slice the onion (2 minutes).
- Slice the rolls or baguettes lengthwise (1 minute).
- Preparing Condiments (5 minutes):
- Mix mayonnaise and Dijon mustard in a small bowl (2 minutes).
- Set aside arugula and cheese slices for layering later (3 minutes).
Cooking Activities (15 minutes total):
- Cooking Steaks (8 minutes):
- Heat olive oil in the skillet over medium-high heat (1 minute).
- Sear the steaks for about 3-4 minutes on each side for medium-rare (7 minutes).
- Resting Steaks (5 minutes):
- Remove the steaks from the skillet and let them rest on a plate (5 minutes).
- Caramelizing Onions & Toasting Bread (7 minutes):
- Melt butter in the skillet and sauté onions until caramelized (5 minutes).
- Toast rolls or baguettes in the skillet until slightly crispy (2 minutes).
Assembly and Finishing (5-10 minutes):
- Assembling Sandwiches (5 minutes):
- Spread the mayonnaise and Dijon mustard mixture on one side of each roll (1 minute).
- Thinly slice the rested steak and layer it onto the rolls (2 minutes).
- Add caramelized onions and cheddar cheese slices on top (1 minute).
- Add fresh arugula before closing the sandwich (1 minute).
- Melting Cheese (Optional) (2 minutes):
- Place the sandwich halves back into the skillet to melt the cheese, if desired (up to 2 minutes).
Adjust the timeline slightly as needed based on your cooking speed and experience.
Recipe Instructions
Season the steaks with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for about 3-4 minutes on each side for medium-rare.
Remove steaks from the skillet and let them rest on a plate for 5 minutes.
In the same skillet, melt butter and sauté the sliced onion until caramelized.
Slice the rolls or baguettes lengthwise and slightly toast them on the skillet.
Mix mayonnaise and Dijon mustard and spread on one side of each roll.
Thinly slice the rested steak and layer it onto the rolls.
Add caramelized onions and cheddar cheese slices on top of the steak.
Place the sandwich halves back into the skillet to melt the cheese, if desired.
Add fresh arugula before closing the sandwich.
Serve immediately while warm.
Serving Tips
- Sweet Potato Fries: A crispy and slightly sweet side that complements the savory flavors of the steak sandwich.
- Coleslaw: Adds a revitalizing crunch and a tangy contrast to the rich sandwich.
- Grilled Vegetables: A healthy and colorful option that pairs well with the hearty sandwich.
- Potato Salad: Creamy and filling, it makes a classic accompaniment to a steak sandwich.
- Pickle Spear: Offers a zesty and invigorating bite to balance the richness of the sandwich.
Storage
To store leftover steak sandwiches, wrap them tightly in aluminum foil or plastic wrap and refrigerate.
Consume within 2-3 days.
Reheat in an oven to preserve texture and flavor.
Freezing
To freeze steak sandwiches, individually wrap them tightly in plastic wrap.
Then, place them in an airtight container.
Label with the date and freeze for up to 3 months.
Reheating
To reheat a steak sandwich, wrap it in foil and warm it in a 350°F oven for about 10 minutes.
Avoid microwaving to prevent soggy bread and overcooked steak.
Final Thoughts
Enjoying a steak sandwich is a delightful experience that combines the rich flavors of perfectly cooked beef with the freshness of arugula and the tanginess of Dijon mustard.
Whether you’re making this sandwich for a quick lunch or a casual dinner, the key is to use quality ingredients and cook the steak to your preferred level of doneness.
Remember to allow the steak to rest before slicing, as this helps retain its juices and enhances the overall flavor.
Feel free to experiment with additional toppings or condiments to make the sandwich uniquely yours.
With its simple preparation and delicious taste, this steak sandwich is sure to become a favorite in your culinary repertoire.
Frequently Asked Questions
Can I Use a Different Type of Cheese for the Sandwich?
Absolutely, you can swap in another cheese. Try provolone for its mild, creamy melt or blue cheese for a bold flavor contrast. Aged gouda adds nuttiness. Experiment with your favorite to create a unique flavor profile.
What Can I Substitute for Arugula if I Don’t Have Any?
Substitute arugula with spinach or watercress to maintain a peppery bite. For a milder flavor, try lettuce or mixed greens. Make certain you balance flavors by considering the sandwich’s overall taste profile and texture.
How Do I Know When the Steak Is Cooked to Medium-Rare?
To achieve medium-rare, check the steak’s internal temperature with a meat thermometer; it should read 135°F. Employ the touch test: a medium-rare steak feels like the fleshy part below your thumb when your hand is relaxed.
Can I Grill the Steak Instead of Using a Skillet?
Absolutely, you can grill the steak for a smoky char. Guarantee even heat distribution and use a meat thermometer to achieve medium-rare at 135°F. Pair with caramelized onions and arugula for enhanced flavor complexity.
Is There a Vegetarian Alternative for the Steak Sandwich?
You can substitute the steak with marinated portobello mushrooms to capture umami essence. Grill them until tender, then layer with caramelized onions, cheddar, and arugula. The earthy mushrooms pair beautifully with the creamy Dijon mayo spread.
Steak Sandwich
Equipment
- 1 Skillet or Grill Pan
- 1 Cutting board
- 1 Knife
- 1 Spatula
- 1 plate
- 1 Meat thermometer optional
Ingredients
- 2 6-ounce beef steaks ribeye or sirloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 soft rolls or baguettes
- 4 slices cheddar cheese
- 1 tablespoon butter
- 1 onion thinly sliced
- 1/2 cup arugula
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
Instructions
- Season the steaks with salt and black pepper on both sides.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steaks for about 3-4 minutes on each side for medium-rare.
- Remove steaks from the skillet and let them rest on a plate for 5 minutes.
- In the same skillet, melt butter and sauté the sliced onion until caramelized.
- Slice the rolls or baguettes lengthwise and slightly toast them on the skillet.
- Mix mayonnaise and Dijon mustard and spread on one side of each roll.
- Thinly slice the rested steak and layer it onto the rolls.
- Add caramelized onions and cheddar cheese slices on top of the steak.
- Place the sandwich halves back into the skillet to melt the cheese, if desired.
- Add fresh arugula before closing the sandwich.
- Serve immediately while warm.
Notes
