Introduction
When it comes to creating a truly satisfying meal, few combinations can rival a hearty steak sandwich. This recipe features succulent ribeye steaks, topped with caramelized onions and fresh arugula, all served in crusty French baguettes. It’s a perfect dish for any occasion, whether you’re hosting a weekend gathering or simply looking to indulge in a delicious dinner at home.
Detailed Ingredients
Steak:
– 2 ribeye steaks (12-14 ounces each)
– 1 teaspoon salt
– ½ teaspoon pepper
– 1½ 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
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
4 servings
Directions
1. Prepare the Steak:
– Season both sides of the ribeye steaks with salt and pepper.
– Heat avocado oil in a skillet over medium-high heat.
– Add the steaks and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
– In the last minute of cooking, add butter and minced garlic to the skillet, basting the steaks with the melted butter.
– Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing thinly against the grain.
2. Toast the Baguettes:
– Preheat the oven to 375°F (190°C).
– Brush the cut sides of the baguettes with olive oil.
– Place them on a baking sheet, cut side up, and toast in the oven for about 5-7 minutes until lightly golden.
3. Caramelize the Onions:
– In the same skillet used for the steaks, melt butter over medium heat.
– Add the sliced red onion and cook, stirring occasionally, until they become soft and caramelized, about 10-15 minutes.
4. Assemble the Sandwiches:
– Spread garlic herb cream cheese on the bottom halves of the toasted baguettes.
– Spread sun-dried tomato or roasted red pepper spread on the top halves.
– Layer arugula on the bottom halves over the cream cheese.
– Drizzle red wine vinegar over the arugula.
– Place the sliced steak over the arugula.
– Top with caramelized onions.
– Close the sandwiches with the top halves of the baguettes.
5. Serve:
– Slice the sandwiches in half and serve immediately.
Detailed Directions and Instructions
Prepare the Steak:
– Season both sides of the ribeye steaks with salt and pepper.
– Heat avocado oil in a skillet over medium-high heat.
– Add the steaks and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
– In the last minute of cooking, add butter and minced garlic to the skillet, basting the steaks with the melted butter.
– Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing thinly against the grain.
Toast the Baguettes:
– Preheat the oven to 375°F (190°C).
– Brush the cut sides of the baguettes with olive oil.
– Place them on a baking sheet, cut side up, and toast in the oven for about 5-7 minutes until lightly golden.
Caramelize the Onions:
– In the same skillet used for the steaks, melt butter over medium heat.
– Add the sliced red onion and cook, stirring occasionally, until they become soft and caramelized, about 10-15 minutes.
Assemble the Sandwiches:
– Spread garlic herb cream cheese on the bottom halves of the toasted baguettes.
– Spread sun-dried tomato or roasted red pepper spread on the top halves.
– Layer arugula on the bottom halves over the cream cheese.
– Drizzle red wine vinegar over the arugula.
– Place the sliced steak over the arugula.
– Top with caramelized onions.
– Close the sandwiches with the top halves of the baguettes.
Serve:
– Slice the sandwiches in half and serve immediately.
Notes
Steak Doneness:
– Adjust the cooking time for the steaks based on your desired doneness: about 2-3 minutes less for rare, 3-4 minutes for medium-rare, and 5-6 minutes for medium.
Oven Temperature:
– Ensure your oven is fully preheated to achieve the best results when toasting the baguettes.
Storage:
– Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh.
Serving Suggestions:
– Pair the sandwiches with a side salad or chips for a complete meal.
Cook techniques
Seasoning
Season the ribeye steaks with salt and pepper to enhance the natural flavors of the meat before cooking.
Searing
Sear the steaks in a hot skillet with avocado oil for a crispy exterior, cooking for about 3-4 minutes on each side for medium-rare.
Basting
Incorporate butter and minced garlic in the last minute of cooking to baste the steaks, adding richness and flavor.
Resting
Let the cooked steaks rest for at least 5 minutes before slicing to allow the juices to redistribute.
Toasting
Toast the baguette halves in the oven until lightly golden to achieve a crunchy texture that contrasts with the filling.
Caramelizing
Cook sliced red onions slowly in butter over medium heat until they become soft and caramelized for a sweet flavor addition.
Assembling
Layer the spreads and fillings in a specific order to ensure balanced flavors in each bite of the sandwich.
FAQ
Can I use a different cut of steak?
Yes, you can use other cuts like sirloin or flank steak, but cooking times may vary.
How do I know when the steak is done?
Use a meat thermometer; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Can I prepare the sandwiches in advance?
You can prepare the components ahead of time, but it’s best to assemble and serve them fresh for optimal texture.
What can I substitute for arugula?
You can use spinach or mixed greens as an alternative to arugula in the sandwich.
Is there a vegetarian option for the sandwich?
Yes, consider substituting the steak with grilled vegetables or a plant-based meat alternative.
Conclusion
The ribeye steak sandwiches offer a delightful combination of rich flavors, with the savory, juicy steak complemented by the creamy garlic herb cheese and the sweetness of caramelized onions. Served on toasted baguettes, these sandwiches are perfect for a hearty meal or gathering.
More recipes suggestions and combination
Grilled Vegetable Sandwich
Substitute ribeye steak with grilled zucchini, bell peppers, and eggplant. Spread garlic herb cream cheese and top with arugula for a fresh bite.
Spicy Chicken Sandwich
Replace the steak with grilled chicken breast seasoned with cayenne pepper. Add jalapeño slices for an extra kick and use a spicy aioli for spread.
Mushroom Swiss Melt
Use sautéed mushrooms and Swiss cheese as the filling. The cream cheese can be swapped for a tangy mustard spread.
BBQ Pulled Pork Sandwich
Slow-cooked pulled pork mixed with BBQ sauce makes a great filling. Pair with coleslaw for crunch and additional texture.
Caprese Sandwich
Layer fresh mozzarella, tomatoes, and basil on the baguette. Drizzle with balsamic glaze for a refreshing twist.
Breakfast Sandwich
Fill the baguettes with scrambled eggs, crispy bacon, and avocado slices. Pair with a side of mixed greens for a complete breakfast.
