Description
A mouthwatering Ultimate Steak Sandwich featuring thinly sliced ribeye cooked to perfection with caramelized onions, a flavorful mayo-based spread, fresh arugula, and melted cheese on a crisp French baguette. This sandwich combines savory, smoky, and fresh flavors in every bite, perfect for a hearty lunch or dinner.
Ingredients
Scale
Steak and Seasoning
- 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
Onions
- 2 tablespoons butter
- 1 large sweet yellow onion (about 1 pound), halved and thinly sliced
- ¼ teaspoon kosher salt (or to taste)
Spread
- 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
Sandwich Assembly
- 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
- Prepare Steaks: Allow the thinly sliced ribeye steaks to rest at room temperature for about 15 to 30 minutes. This helps the meat cook evenly and remain tender.
- Caramelize Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced sweet yellow onions and ¼ teaspoon kosher salt. Cook slowly, stirring occasionally, until the onions are soft, golden, and caramelized, about 20 minutes. Remove from heat and set aside.
- Cook Steaks: Season the rested steaks generously with kosher salt, black pepper, and minced rosemary. Heat olive oil in the same skillet over medium-high heat. Add the steaks in a single layer and cook for about 2-3 minutes per side until browned and cooked to desired doneness. Remove from heat and let rest briefly.
- Make the Spread: In a small bowl, combine mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, smoked paprika, minced garlic, and a pinch of black pepper. Stir well until smooth and set aside.
- Assemble Sandwiches: Slice the French baguette into four equal pieces and spread the softened butter on each cut side. Toast the bread lightly in a skillet or oven until golden. Spread the prepared sauce generously on the toasted bread. Layer the arugula, cooked steak slices, caramelized onions, and top with torn Havarti or provolone cheese. Close the sandwich, press lightly, and serve immediately for the best flavor and texture.
Notes
- Resting the steak at room temperature ensures even cooking and tenderness.
- Caramelizing onions slowly brings out their natural sweetness for a rich flavor contrast.
- Use thinly sliced ribeye for quick cooking and tenderness.
- Adjust seasoning to taste when preparing steak and spread.
- Serve sandwiches warm for melted cheese and best texture.
- Optionally, grill the assembled sandwich briefly to melt the cheese further.
