Description
This Ultimate Steak Sandwich recipe features tender, thin-sliced ribeye steaks seared to juicy perfection, topped with quick caramelized onions, melty Havarti or Provolone cheese, fresh arugula, and a smoky aioli sauce, all nestled in a buttery toasted French baguette. Ready in just 40 minutes, it’s an indulgent and flavorful sandwich perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Smoky Aioli 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
For the 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)
For the Steak
- 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
For the Sandwich
- 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 rest at room temperature for 15 to 30 minutes to ensure even cooking.
- Make the Smoky Aioli: 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.
- Caramelize the Onions: Heat a large cast iron skillet over medium heat and melt the butter. Add the sliced onions and salt, cooking and stirring frequently for 5 minutes. Cover and cook for 6 to 8 minutes, stirring every 2 minutes, until the onions become soft and golden brown. Uncover and cook an additional 1-2 minutes until deeply golden and all liquid evaporates. Transfer onions to a dish and set aside.
- Season the Steak: Season both sides of the thin-sliced ribeye with kosher salt, freshly ground black pepper, and minced rosemary, pressing the herbs into the meat with your fingers.
- Sear the Steak: Place the empty cast iron skillet over medium-high heat and add olive oil. When hot, add the steaks and sear one side for about 3 minutes until well browned. Flip and sear the other side for 3 to 4 minutes until the internal temperature reaches 135-140°F for medium-rare. Remove from heat and allow steaks to rest for 5 to 10 minutes before slicing across the grain.
- Prepare the Baguette: Slice each baguette portion lengthwise in half. Preheat the oven broiler and position the rack in the top third of the oven.
- Toast the Bread and Melt the Cheese: Arrange the baguette pieces cut side up on a baking sheet. Spread the top halves with softened butter and place the cheese slices on the bottom halves. Broil briefly until the bread is lightly golden and cheese is melted. Remove from oven.
- Assemble the Sandwiches: Layer the sliced steak evenly over the melted cheese, then top with caramelized onions and fresh arugula. Spread the smoky aioli on the toasted top halves of the baguette and place on top to complete the sandwich.
Notes
- Allowing the steak to come to room temperature helps achieve even cooking and better searing.
- Use a cast iron skillet for optimal heat retention and to get a great sear on the steak.
- Thinly slicing the ribeye after resting helps keep the meat tender in the sandwich.
- Serves well with a side of crispy fries or a simple salad for a complete meal.
- This sandwich is best enjoyed immediately after assembling to savor the contrast of textures and temperatures.
