Steak Sandwiches

No ratings yet

Steak sandwiches are a regular thing in my house, especially on the weekends when we’re craving something hearty but still easy to throw together. This version is one of my favorites—it feels a little fancy but takes hardly any extra effort. It’s packed with flavor thanks to tender, juicy steak, herby garlic cream cheese, and a bold pop of roasted red pepper.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch

Cuisine: American

Servings: sandwiches

Author: Krista Teigen

Ingredients

Steak

2 ribeye steaks 12-14 ounces each
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons avocado oil
2 tablespoons butter
2 cloves garlic minced

Sandwiches

2 French baguettes 6 ounces each, sliced in half lengthwise
1-2 tablespoons olive oil
1 tablespoon butter
1 red onion sliced
6 tablespoons garlic herb cream cheese
4 tablespoons sun-dried tomato or roasted red pepper spread
2 cups arugula
1 tablespoon red wine vinegar

Instructions

Bring the steak to room temperature. Heat a cast iron skillet on the stove over medium high heat. Season the steak well with plenty of salt and a couple pinches of pepper. When the skillet is very hot, add in the oil.
2 ribeye steaks, 1 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 tablespoons avocado oil
Place the steaks in the pan. Let them cook for 3-4 minutes to create the initial sear. Flip them and cook on the other side for 2 minutes or until desired doneness. For best results, use a meat thermometer to ensure the steak has cooked to the temperature of your desired level of doneness.
2 tablespoons butter, 2 cloves garlic
Top each steak with 1 tablespoon of butter and sprinkle of minced garlic. Transfer the steak to a plate or cutting board and let it rest for 10 minutes before slicing.
Preheat the oven to 350 degrees. Place the baguettes on a sheet pan. Drizzle with olive oil. Once the oven is heated, toast the baguettes for 7-9 minutes until crispy on the outside.
2 French baguettes, 1-2 tablespoons olive oil
While the baguettes are toasting, heat 1 tablespoon of butter in the cast iron skillet over medium heat. Add in the onions, sprinkle with salt, and cook for 7-9 minutes until softened and browned on the edges.
1 tablespoon butter, 1 red onion
Spread the cream cheese on the inside of the top half of each baguette. Then, spread the tomato spread over the cream cheese.
6 tablespoons garlic herb cream cheese, 4 tablespoons sun-dried tomato or roasted red pepper spread
Layer the sliced steak on the bottom half of each baguette. Top the steak with the sliced onion.
Toss the arugula with the red wine vinegar, and then layer the arugula on top of the onion. Then, close the sandwich with the top baguette half. Slice each sandwich in half and serve.
2 cups arugula, 1 tablespoon red wine vinegar

Nutrition