Description
This Ultimate Steak Sandwich combines perfectly seared ribeye steak with a smoky aioli sauce, quick caramelized onions, melted cheese, and fresh arugula on a toasted French baguette. Ready in just 40 minutes, it’s a hearty and flavorful sandwich that’s perfect for 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 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
- Rest the Steak: Allow the ribeye steaks to rest at room temperature for 15 to 30 minutes while preparing the other ingredients; this ensures even cooking.
- Prepare the Smoky Aioli Sauce: In a small bowl, combine mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, smoked paprika, minced garlic, and freshly ground black pepper. Stir until smooth and 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 kosher salt, cooking while stirring frequently for about 5 minutes. Cover the skillet and cook for 6 to 8 minutes more, stirring every 2 minutes, until the onions are soft and golden brown. If onions start burning, reduce heat. Remove the cover and continue cooking 1 to 2 minutes until deep golden brown and all liquid has evaporated. Remove onions from skillet and set aside.
- Season the Steaks: Season both sides of the thin-sliced ribeye steaks with kosher salt, freshly ground black pepper, and minced fresh rosemary, pressing the seasoning into the meat.
- Sear the Steaks: Using the same cast iron skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 3 minutes on the first side, then flip and sear for 3 to 4 minutes on the other side until the internal temperature reaches 135 to 140°F for medium-rare doneness. Remove the steaks and let them rest on a cutting board for 5 to 10 minutes before slicing thinly against the grain.
- Prepare the Baguette: Preheat your oven broiler and position a rack in the top third of the oven. Slice each baguette piece in half lengthwise. Place the baguette halves, cut side up, on a baking sheet. Spread softened butter on the top halves, then lay slices of Havarti or Provolone cheese on the bottom halves.
- Toast the Baguette: Broil the baguette pieces briefly until the tops are lightly golden and the cheese has melted—this usually takes just a few minutes. Remove from oven carefully.
- Assemble the Sandwiches: Layer the sliced steak evenly over the melted cheese on the bottom baguette halves. Top with the prepared caramelized onions and a handful of fresh arugula. Spread the smoky aioli sauce onto the toasted top halves of the baguette, then place these on top of the sandwich layers to finish.
Notes
- Allow steaks to rest after cooking for juicier results.
- Adjust caramelized onion cooking time depending on how sweet and soft you want them.
- If you prefer a spicier aioli, add a pinch of cayenne pepper or hot sauce.
- Use a cast iron skillet for best searing results on the steak.
- Broil the bread carefully to avoid burning the cheese or butter.
- Serving suggestion: Pair with crispy fries or a fresh green salad.
