This gourmet Steak Sandwich with caramelized onions and Brie puts a classy spin on the classic 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 will have you licking your plate clean.
Tender, juicy pieces of medium-rare steak smothered in Brie cheese tucked between crusty artisan bread with fig jam, Dijon caramelized onions, and peppery arugula, its complex blend of flavors that will make you feel like a star chef.
Perfect for busy weeknights or your next fancy dinner with friends, family, or someone special, these gourmet steak sandwiches can be prepared as a full-size entree or as miniature steak sandwich sliders for a hearty appetizer. (Serve alongside Spinach Puffs for a truly elevated affair.)
No matter the reason, this is one steak sandwich recipe that can rise to any occasion (or appetite).
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 —
How to Make a Steak Sandwich
A gourmet steak sandwich doesn’t need to be reserved just for evenings out.
It’s simple to create an easy version at home.
Touches like arugula and caramelized onions (which also elevate this Blue Cheese Burger) set this sandwich apart from its peers.
- Steaks. Juicy and flavorful, you know it’s a special night when steak is involved. (If you love steak, don’t miss these Steak Tacos!)
- 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.
- Fig Jam. In lieu of a steak sandwich sauce or a steak sandwich with au jus, I used fig jam for a touch of added elegance and ease. Its sweetness plays well with the savory steak and cheese without overpowering it.
- Arugula. Adds a fresh, peppery element to the sandwiches.
- Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich. (Leftover Brie? Make a batch of Brie Bites.)
- Bread. Will either make or break your steak sandwiches. For the BEST steak sandwiches, choose a nice, artisan-style bread. Something soft enough to bite easily but hearty enough to hold the weight of the steak will be your best bet. Ciabatta bread, a sliced baguette, or No Knead Focaccia are all great options.
- Season the steak, and let it come to room temperature.
- Caramelize the onions.
- Sear the steaks in a skillet over medium-high heat; you also can cook the steaks on a grill.
- Let the steak rest, then slice against the grain into thin slices.
- Assemble the sandwiches in a baking dish, starting with the bread and arugula.
- Top with steak and brie.
- Then finish with the caramelized onions.
- Spread fig jam generously on the inside top half of the bread, then lay them on top of the other ingredients to finish the sandwich.
- Brush the tops of the sandwiches with butter. Bake for 15 minutes at 350 degrees F. ENJOY!
Tips for Tenderizing Steak
No one wants a bland, tough steak sandwich!
- Let the Meat Come to Room Temperature Before Searing. Cold steaks won’t cook uniformly and may become tough.
- Season Generously. Salt and pepper bring out the best in steak.
- Don’t Overcook. 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. 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 steak is to ensure you cut it across the grain, which breaks down fibers. Thinner slices also produce more tender steak.
- 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 degrees F.
Save prep time by doing some of the work in advance. The Dijon onions 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.
Recommended Tools to Make this Recipe
- Nonstick Pan. The perfect pan for making the caramelized onions and searing the steak. A cast iron skillet also works well.
- Baking Dish. You’ll find yourself constantly reaching for this invaluable kitchen tool.
- Instant Read Thermometer. The best way to make sure your beef is cooked through.
I hope this tasty, classy steak sandwich recipe adds a touch of elegance to an evening for you soon!
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 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!
- 1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak*
- Kosher salt
- Ground black pepper
- 2 1/2 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
- 1/2 cup fig jam
- 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 degrees 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 degrees 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.
*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.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.Register