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.
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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?
I love the complex blend of flavors in this steak sandwich. Make this recipe and you’ll 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 main dish for a busy weeknight, which is my favorite way to enjoy them, or as miniature steak sandwich sliders for a 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.
How to Make Steak Sandwiches
- Caramelize the Onions. Stir in the Dijon once they’re caramelized.
- Sear the Steaks. They can be grilled instead.
- Slice the Steak. Make sure you let it rest first!
- Assemble the Sandwiches. Use a large, oven-safe baking dish. Layer the arugula, steak, and brie onto the bottom half of the bread.
- Top With the Onions. Spread them evenly over the sandwiches.
- Add Fig Jam to the Top Half of Bread. Lay it over the sandwiches.
- Bake. Bake steak sandwiches for 15 minutes at 350 degrees F. ENJOY!
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.
Steak Sandwich
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 sandwiches
Video
This toasted steak sandwich recipe is made with caramelized onions, gooey brie cheese, and fig jam for gourmet flavor. Perfect for parties!
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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.
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
Serving: 1(of 4)Calories: 691kcalCarbohydrates: 38gProtein: 36gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 148mgPotassium: 547mgFiber: 2gSugar: 16gVitamin A: 549IUVitamin C: 7mgCalcium: 135mgIron: 2mg
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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.