This Steak Sandwich puts a classy spin on the traditional pub-style steak sandwich we all know and love. The grilled steak is tender, the cheese is decadently creamy, and the sweet caramelized onions and fig jam make it one to remember.
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
A gourmet steak sandwich sure to impress!
Just imagine: tender, juicy pieces of medium-rare steak smothered in Brie tucked between crusty artisan bread with fig jam, Dijon caramelized onions, and peppery arugula. YUM, right?
The complex blend of flavors in this steak sandwich will make you feel like a star chef!
This easy recipe is as elegant as these Fig Goat Cheese Appetizer Bites and as primally satisfying as the best Air Fryer Steak or Grilled Flank Steak. This is a sandwich that can rise to any occasion.
These gourmet steak sandwiches can be prepared as a full-size entree for a busy weeknight or as miniature steak sandwich sliders for a hearty party appetizer. (Serve alongside Spinach Puffs for a truly elevated affair.)
However you serve them, you’re going to LOVE them!
5 Star Review
“Made these for my family when they flew out to visit, hands down one of my favorite lunches i’ve made!”
— Karlie —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Steaks. When selecting steak for sandwiches, look for ones with a nice balance of lean meat and fat, like NY strip, hanger, sirloin steaks, ribeye steaks, filet mignon (or beef tenderloin), or prime rib (try leftovers from my Standing Rib Roast!). If you want to use flank or skirt steak, be sure to marinate first to tenderize the meat (try my Flank Steak Marinade or the one in my Steak Salad recipe).
- Red Onion + Dijon Mustard. For perfect tangy caramelized onions, a bit of Dijon takes these onions to next-level yum and pairs nicely with the fig and Brie. (They also elevate this Blue Cheese Burger.)
- Fig Jam. The sweetness plays well with the savory steak and cheese without overpowering it. If you can’t find fig jam, blackberry is another excellent option, or go wild with bacon jam. Garlic aioli, truffle mayonnaise, or horseradish mayo would also yield tasty results.
- Arugula. Adds a fresh, peppery element to the sandwiches.
- Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich. If you’re not a fan of Brie, another soft melting cheese will work here too. White cheddar cheese, provolone cheese, fontina, or smoked gouda would all be excellent.
- Bread. Will either make or break your steak sandwiches. For the BEST steak sandwiches, choose a nice, artisan-style bread to toast. Something soft enough to bite easily but hearty enough to hold the weight of the steak will be your best bet. Ciabatta bread or a sliced baguette are great options.
My Tips and Tricks for the Perfect Steak Sandwich
- Let the Meat Come to Room Temperature Before Searing. Cold steaks won’t cook uniformly and may become tough.
- Don’t Overcook the Steak. Keep an instant-read thermometer nearby, and make sure you remove your steaks from the heat when they reach an internal temperature of 125 degrees F. The residual heat will continue to cook them a little as they sit. Medium-rare steak should be cooked to about 135 degrees F.
- Wait to Slice the Steak. Once you’ve removed your steak from the skillet, cover it with aluminum foil and wait at least 10 minutes before slicing it into strips. This results in a juicier, better-tasting steak because the juices can reincorporate into the meat.
- Slice THIN and Across the Grain. One of the best ways to tenderize sandwich steak is to ensure you cut it across the grain, which breaks down fibers. Thinner slices also produce more tender steak.
Steak Sandwich
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak*
- Kosher salt
- Ground black pepper
- 2 ½ tablespoons extra-virgin olive oil divided
- 2 large red onions thinly sliced
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter melted and divided
- 2 large (or 4 medium) focaccia or ciabatta buns or 1 baguette, or 8 mini-sized French rolls, pretzel buns, or similar soft, but sturdy buns for sliders
- 1 cup baby arugula
- 6 ounces Brie cheese cut into thin slices
- ½ cup fig jam
Instructions
- Remove the steak from the refrigerator and place it on a plate. With paper towels, pat both sides dry and season liberally with salt and pepper on both sides. Let it come to room temperature while you caramelize the onions.
- For the Dijon onions, heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the sliced onions and 1/4 teaspoon of kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce the heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes.
- Remove from heat and stir in the Dijon mustard to evenly coat the onions. Remove the onions to a plate or bowl, then with a paper towel, carefully wipe the skillet clean.
- Preheat the oven to 350°F. Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium-high heat. Once the oil is very hot and almost smoking, add the seasoned steak. Sear the for 1 minute on each side, then reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the center and an instant-read thermometer inserted in the center reaches 125°F.
- Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice against the grain into strips.
- To assemble the sandwiches, spread some of the melted butter onto the bottom of a 9×13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish (if using a baguette, split it lengthwise into a top and bottom half, then cut it in half crosswise so you have two shorter sandwiches that fit in your baking dish).
- Top the bread with the arugula.
- Layer on the steak.
- Add some slices of creamy brie.
- Finish with the Dijon red onions.
- Spread the inside of the top buns with jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil.
- Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
Video
Notes
-
*INGREDIENT NOTE: Feel free to substitute the strip steaks for another cut of beef you enjoy. Ribeye is a great option, though its texture isn’t as consistent throughout, so some pieces will be more marbled than others. For those who enjoy leaner steak, sliced tenderloin would be fantastic.
- TO MAKE AHEAD: The Dijon onion topping can be prepared and stored in the refrigerator up to 2 days in advance. Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1 hour in advance. Bake just before serving.
- TO STORE: Refrigerate leftover sandwiches in an airtight container for up to 2 days.
- TO REHEAT: Gently rewarm sandwiches in a baking dish in the oven at 350°F.
Nutrition
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
What to Serve with Steak Sandwiches
- Fries. Try Sweet Potato Fries, Air Fryer French Fries, or Sweet Potato Wedges.
- Veggies. A steak sandwich would be delicious with Roasted Brussels Sprouts, Air Fryer Asparagus, or Grilled Potatoes.
- Chips. Air Fryer Potato Chips are a stellar side dish for sandwiches like this one.
- Salad. A salad goes well with a steak sandwich. Pair it with a Burrata Salad, Grilled Corn Salad, or Green Goddess Salad.
Frequently Asked Questions
Feel free to be inventive with your toppings because the possibilities are endless. Pub-style steak sandwiches with peppers and onions never go out of style, and steak sandwiches with chimichurri are a fun twist to try too.
No. If you use an instant-read thermometer to pull the steaks from the grill when their internal temp is 125 degrees F, the brief period in the oven to warm them through and melt the cheese should not cook them past medium (at most). Follow the recipe instructions as directed, and the steak will be tender, moist, juicy, and cooked to absolute perfection for sandwiches.
Sure! While I think these sandwiches reheat well in the oven, I’ve also been guilty of snagging a few bites of leftover steak sandwiches cold straight from the fridge. They’re also delish at room temperature too!
For the recipe, I recommend not using any sauce. Between the juices from the steak, fig jam, and caramelized onions, this sandwich has plenty of moisture and flavor without a sauce. If you would still like to use a sauce, feel free to add your favorite one.
While I haven’t tried it myself, I think you could reheat your steak sandwich in the air fryer.
How to reheat a steak sandwich in air fryer: Place your sandwich in the basket of an air fryer and cook at 350 degrees F until the bread is crisp and steak is warmed through.
Hi Erin – do you think these would fare well if prepped ahead of time and then just warmed in the oven? These would be awesome for an upcoming party, but I don’t think I could pull these off without making ahead.
Alice, while I think you could do 90% of the prep work ahead (caramelizing the onions, slicing the cheese, spreading the buns), I would wait to grill and slice the steak until as close to the party as you can (and then leave it at room temperature). Personally, I haven’t had a ton of luck reheating steak from cold without it drying out. I think if you leave the steak at room temperature, then bake the sandwiches just before serving, you’ll be good to go. I hope that helps!
Thank you!!
Also… where did you get those beautiful rolls? I’m in the MKE area, so I figured it’s worth asking :)
Hi Alice, It’s been a while, so I honestly can’t remember—either Sendick’s or Pick N Save. They were sold as French dinner rolls, but I sliced them in half. Trader Joe’s has some great bun options too!
Made these on a whim and they were amazing! Great recipe!
YAY!! I’m so excited to hear that Lora! Thanks for trying the recipe and letting me know how it turned out for you.
An amazing sandwich that has become a family favorite! We love the fig/Brie combo. Thanks
That’s awesome to hear, Jan! I’m so glad it’s a favorite…fig and brie is a favorite combo of mine too! Thanks for taking the time to report back!
I made these sandwiches when my husband hosted poker last year. It is his turn to host again this year and wants me to make them again. They are a little bit of work, but so worth it! Thanks for all the great ideas and recipes here!
Debbie, I’m so glad the recipe was enjoyed and is starting to become a tradition! Thanks so much for taking the time to leave this nice review!
Made these for my family when they flew out to visit, hands down one of my favorite lunches i’ve made!
I’m so happy that you enjoyed the recipe, Karlie! Thank you for sharing this kind review!
These were delicious and so easy to make. I prepped everything in the afternoon and threw it together at dinner time. I didn’t have fig jam. I substituted bacon jam. Awesome. Definitely a keeper.
I’m so happy that you enjoyed the recipe, Sue! Thank you for sharing this kind review!
These were perfect. Like so many of your other recipes, I only attempt complex flavours and textures like this when it comes from you. Thank you!
I’m so happy that you enjoyed the recipe, Sue! Thank you for sharing this kind review!
This recipe is a huge hit!! I use fresh sliced Italian bread like Pugliese and butter toast them with parmesan on a skillet. I add a truffle aioli as well for more umami, but this recipe is awesome!
Hi Adam! So glad you enjoyed the recipe! Thank you for this kind review!
If I could rate this 10 stars I would!! I used left over flank steak for the steak. We barely rewarmed it before adding to sandwiches. We ate this with cinnamon maple butternut squash!!!! Will definitely make it again!!!
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
Erin,
I’m about to make these delicious looking sandwiches, but I’m concerned. After cooking the steaks to medium rare, what happens to them when you cook them for an additional 15 minutes at 350? Won’t the meat be overcooked. I thought of placing the brie on the roll, melting it under the broiler and continuing to assemble the sandwich. What are your thoughts?
Bob
Hi Bob! You’ll cook these to just rare, not medium rare. Also the meat won’t be overcooked, it will likely be above medium. You could definitely do that with your sandwich if you’d like to meat to stay medium rare. Hope you enjoy it!
Erin, making this for Christmas! What sides do you suggest? Thank you!
Hi Carolyn! Any one of these would be great! https://www.wellplated.com/sweet-potato-fries/ or https://www.wellplated.com/air-fryer-potato-chips/ or https://www.wellplated.com/oven-roasted-brussels-sprouts/
I made these with leftover prime steak from Christmas, and I used what I had: Brioche buns and Havarti. I had Dijon, arugala, onions, and fig jam. Holy smokes! This made my leftovers taste like we ordered DoorDash from a local restaurant. My tiny 17-year old who eats nothing said, “That was really good. I mean really good. I could eat another one!”
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
We love your recipes!! This was my husband’s favorite. 99% of our meals are from Well Plated!!
Makes me so happy! Thank you Lindsay!
Great recipe. Used spinach for leaves (not too many as they hold a lot of water that’s released when they wilt in the oven), substituted brie for cheddar as had that in the fridge. Worked really well in Ciabatta.
Hi Stephen! So glad you enjoyed the recipe! Thank you for this kind review!
This was fantastic! used leftover grilled London broil. Toasted the inside of the bread with olive oil, s&p, then added the toppings, closed the sandwich and brushed the tip of the bread with butter s & p. Also added Mayo since my bread was very dense. So delicious! Much easier than the version I had been making with an au jus. Yum!
Hi Nathalia! So glad you enjoyed the recipe! Thank you for this kind review!
made this with some leftover steak and a mini baguette. It was delicious, especially the caramelized onions with the dijon.
Awesome, thanks Tulip!!
I made this with a couple of changes. We had leftover Teres Major steak so I put it in the sous vide to reheat to keep the medium rare doneness. I did not add the Dijon to the onions – a personal preference. Fresh spinach was what I had so I subbed for the arugula. The jam was a fig/ honey, which was a delightful taste. The Brie was spreadable so melted nicely. I used a mini whole grain baguette (just two of us).It was an excellent sandwich and will be a repeat next time we have left over steak. Thank you Erin.
Sounds tasty! Thanks, Judy!
This is the most tastes like I am at a restaurant recipe I have ever made.
It’s crave-able! I use leftover steak, and this recipe always makes it tastes not like leftovers!
Yay! Thank you Julie!
I just made this recipe for a few friends last night, and wow, was it delicious! My friends said it was restaurant quality and I agree! Thank you—It was a spectacular success!
Great to hear, thank you Rose!
I wasn’t sure if Brie and steak would go together but it’s actually really good. The flavors kind of balance each other out, and the onions make it even better. It felt a little fancy but not hard to make. I’d definitely do this again. Thanks
Glad to hear you enjoyed it, Alyson! Thank you!