This Ultimate Steak Sandwich recipe loads buttery toasted baguettes with juicy ribeye, melty Havarti, sweet caramelized onions, and a smoky aioli that ties it all together. One bite and you’ll understand why you need this sandwich in your life.
My easy skillet Philly Cheesesteak recipe, which has been wildly popular with readers, inspired me to create this steakhouse-style sandwich.
This really is the ultimate Steak Sandwich recipe and it couldn’t be more perfect for a Super Bowl watch party or anytime you want to treat yourself to a seriously delicious sandwich.
Nothing has been overlooked. From the crusty baguette and juicy strips of steak to the creamy, smoky aioli and peppery arugula, this is a flavor-packed experience.
Ingredient Notes
- Steak: Boneless ribeye is the best cut for steak sandwiches. It’s richly marbled, incredibly flavorful, and stays tender even with a quick, hot sear. Look for thin-sliced steaks that are no more than ½-inch thick so they cook fast and stay juicy. I buy mine at Costco, where they’re consistently well-cut and perfect for sandwiches. You’ll need a little olive oil for cooking the steak.
- Caramelized Onions: Butter, sweet yellow onion, and kosher salt. These quick caramelized onions add a deep, savory sweetness that balances the richness of the steak and cheese and brings everything together.
- Smoky Aioli: Mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, smoked paprika, garlic, and black pepper. This tasty sauce is creamy with a subtle smoky kick.
- Baguette: Buy one long French baguette and cut it into 4 equal portions. A baguette is essential here because it’s sturdy and crisp on the outside while staying tender inside.
- For the Rest: Havarti or provolone cheese and arugula. Havarti melts beautifully and adds creamy richness, while arugula brings a fresh, peppery contrast.
Variations
- Bread: Swap the baguette for a sturdy roll like ciabatta, hoagie rolls, or a crusty Italian roll. Avoid soft sandwich buns that won’t hold up to the fillings.
- Cheese: Try provolone, fontina, or smoked mozzarella in place of Havarti for a slightly different flavor.
- Greens: Arugula can be replaced with baby spinach or mixed greens for a milder bite.
How to Make the Best Steak Sandwiches
- For the aioli, stir together the mayo, sour cream, Dijon, Worcestershire, garlic, and smoked paprika.
- Melt butter in a cast iron skillet and add the sliced onions, stirring to coat as they begin to soften.
- Continue cooking the onions, stirring occasionally, until they are deeply golden and caramelized.
- Season the ribeye with salt, pepper, and rosemary, then sear it in a hot skillet just until nicely browned and medium-rare.
- Arrange the toasted baguette halves on a baking sheet. Spread the top halves with butter and place a slice of cheese on the bottom halves. Broil briefly until the cheese melts.
- Add the sliced ribeye on top of the melted cheese, dividing it evenly between the sandwiches.
- Spoon the caramelized onions over the steak, spreading them out so every bite gets some.
- Spread smoky aioli on the top pieces of bread and finish with a handful of fresh arugula before closing the sandwiches.
Valerie’s Tips
Use a cast iron skillet. It holds heat beautifully and gives the ribeye a deep, even sear in just minutes. Be sure to start with a hot skillet so that it sears the steak quickly without overcooking the thin slices.
Watch the doneness. For the best texture and flavor, cook the ribeye to no more than 135 to 140°F. This keeps the steak tender and perfectly cooked to a medium-rare to medium range.
Cooking for a crowd. If you’re making more than the recipe calls for, be sure to cook the steak in batches and don’t overcrowd the skillet. Giving each piece space ensures a proper sear and keeps the steak from steaming instead of browning.
Let the steak rest. Resting keeps the juices in the meat instead of running out when you slice it.
Slice against the grain. This makes each bite tender and easy to chew.
Toast the baguette. Avoid soggy bread! A crisp, buttery baguette is essential for holding all the substantial fillings.
Melt the cheese first. Trying to melt the cheese over the steak can push it past the optimal doneness. Instead, melt the cheese directly on the baguette to create a creamy base for the sandwich.
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Ultimate Steak Sandwich Recipe
Ingredients
Smoky Aioli
- 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
Caramelized Onions
- 2 tablespoons butter
- 1 large sweet yellow onion, (about 1 pound), halved and thinly sliced
- ¼ teaspoon kosher salt, or to taste
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 Rest
- 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
- Allow the steak to rest at room temperature for about 15 to 30 minutes while prepping the other ingredients.
For the Sauce
- Combine all ingredients in a small bowl. Stir until smooth. Refrigerate until ready to use.
For the Quick Caramelized Onions
- Place a large cast iron skillet over MEDIUM heat and melt the butter. Add the onions and salt and cook, stirring frequently, for 5 minutes. Cover and cook for about 6 to 8 minutes, stirring every 2 minutes or so and then covering again, until the onions are soft and golden brown. If they begin to burn, reduce the heat under the skillet, as needed. Uncover and cook for an additional minute or two or until deep golden brown and any liquid in the skillet has evaporated.
- Scrape the onions into a dish and set aside. Set the skillet aside to use for the steak (don’t clean the skillet).
For the Steak
- Season both sides with salt, pepper, and rosemary, pressing it into the surface of the steak with your fingers.
- Set the empty cast iron skillet over MEDIUM-HIGH heat, and add the olive oil. When hot, add the steaks and cook until well seared on one side, about 3 minutes, flip and cook to sear the second side for an additional 3 to 4 minutes. Internal temp should be no more than 135 to 140 degrees F at. Remove the skillet from the heat and transfer the steak to a cutting board to rest for 5 to 10 minutes before slicing against the grain.
Prepare the Sandwiches
- Slice each baguette portion in half through the middle, lengthwise.
- With an oven rack set in the top ⅓ (1 setting up from center) oven, preheat the oven on BROIL.
- Place the baguette pieces, cut side up on a large baking sheet. Spread the top halves with butter and place the slices of cheese on the bottom halves. Toast briefly under the broiler, just until light golden brown and the cheese has melted. Remove from the oven.
- Layer the steak slices over the cheese, top with caramelized onions and arugula. Spread the top toasted side of the baguette with smoky aioli and place it on top of the sandwich.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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I’ll follow your recipe guidelines quite closely, but over the years I have learned a substitute roasted pork tenderloin for the meat. I find that because of the shape of the pork tenderloin with typically skinny tips that the tips get done much faster than the center the sleeve in the center somewhat medium rare. That’s just right to throw into the skillet at the last minute and warm it up nicely and finish cooking. I think the pork tenderloin is every bit as flavorful as the ribeye. Not to mention, it’s $3.59 a pound.
Thanks for the tip! It’s a very different sandwich with pork tenderloin but I do think it would be delicious! I make my Southwestern Pork Tenderloin specifically for sandwiches and think it would work well here. I’ve found the thin sliced ribeyes at Costco are priced pretty well.