Ultimate Steak Sandwich Recipe

Stacked steak sandwiches with toasted baguette, sliced ribeye, melted cheese, caramelized onions, arugula, and smoky aioli on a wooden cutting board with glasses of beer in the background.

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Ultimate Steak Sandwich Recipe

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Sandwiches

Cuisine: American

Servings: sandwiches

Calories: 878kcal

Author: Valerie Brunmeier

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.

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