Steak Sandwich with Brie Cheese

arugula brie cheese caramelized onions Cooking ingredients leftovers nutrition Recipe side dish Steak sandwich

Posted October 10, 2023 by: Admin #Kitchen

Layered with succulent steak slices, creamy brie cheese, caramelized onions, and peppery arugula, this steak sandwich bursts with exquisite flavors. Whether you’re grilling up fresh steak or repurposing leftovers from the night before, this quick and hassle-free recipe serves as an ideal choice for both lunch and dinner. Steak Sandwich Recipe

Sandwiches, in my opinion, are an underappreciated culinary delight. They have been unfairly labeled as unhealthy, but the reality is they’re not only a speedy meal option but also offer a myriad of flavor possibilities. Additionally, they excel at transforming modest leftovers into an epic lunch, just as I did with this steak sandwich recipe.

How to Make a Steak Sandwich

Allow the steak to reach room temperature. For optimal results, take your steak out of the refrigerator at least 1 hour before cooking. Allowing the steak to reach room temperature ensures even cooking.
Cook the steak. The key to a delicious steak sandwich lies in perfectly cooked steak. Employing a meat thermometer helps achieve the desired doneness.
Rest the steak. To ensure tender and juicy meat, allow the cooked steak to rest for at least 5 minutes before slicing.
Slice the steak. Cut the steak into thin slices for easy biting. You can also drizzle any accumulated juices over the sliced steak for added flavor.
Toast the bread. While fresh bread works, toasted or crusty rolls like ciabatta are ideal for a steak sandwich.
Apply spreads. Spread mayonnaise and Dijon mustard, or your sauce of choice, on each slice of toasted bread. A garlic aioli would be a delightful choice!
Layer the toppings. Assemble the sandwich by layering sliced steak, brie cheese, caramelized onions, and arugula for an extraordinary steak sandwich experience.

Which steak is best for a sandwich?

Ribeye Steak: The preferred choice for a Philly cheesesteak, it boasts rich marbling and tenderness when cooked.
Sirloin Steak: Moderately priced with excellent marbling and flavor.
Flank Steak: Though slightly tougher, it cooks quickly and is leaner compared to other steaks.
Skirt Steak: Often confused with hanger steak, it originates from the plate primal, just below the rib. Despite being a bit tougher, it’s incredibly flavorful and perfect for grilling.
Bavette Steak: Also known as flap steak, it’s flat and highly flavorful without becoming tough or chewy due to its loose texture.
Beef Roast: Thinly sliced leftover prime rib and roast beef make excellent additions to any steak sandwich.

Although you can certainly fire up the grill for a freshly cooked steak when the craving strikes, utilizing leftover steak or roast beef from the previous night’s dinner is a convenient way to whip up a high-protein lunch while tidying up the fridge. Steak and Brie Sandwich

What to Put in a Steak Sandwich

When it comes to toppings, the possibilities are virtually limitless. From grilled vegetables to sliced tomatoes, leafy greens, cheese, and aioli, you can customize your steak sandwich with various ingredients. For a classic sandwich feel, I opted for brie cheese, caramelized onions, arugula, Dijon mustard, and mayo, but feel free to add any toppings that complement your palate.

What goes with steak sandwiches?

A steak sandwich pairs wonderfully with sliced vegetables, coleslaw, green salad, and, of course, French fries. My personal recommendations for side dishes include crispy oven fries, grilled sweet potato wedges, Brussel sprout salad, or apple cider vinegar coleslaw. While all options are delicious, if you’re aiming for increased fiber and a well-balanced meal, a salad or a side of sliced veggies would be the optimal choice.

Steak Sandwich with Brie Cheese

Packed with tender, juicy steak, ooey-gooey cheese, and sweet caramelized onions, this steak sandwich is perfect for a hearty lunch or a simple dinner.

Ingredients

6 ounces of steak or leftover steak
4 slices of crusty bread or 2 ciabatta bread
2 oz. of brie cheese, thinly sliced
½ red onion, thinly sliced
1 cup arugula
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon butter
Salt
Pepper

Instructions

Heat butter in a large skillet over medium heat. Add sliced onions and sauté for 5 minutes or until they start to soften. Sprinkle a pinch of salt, reduce the heat to low, and continue cooking, stirring occasionally to prevent sticking and uneven coloring. Cook until they turn dark and caramelized, about 10 to 15 minutes.
Preheat a grill, grill pan, or cast-iron skillet to medium-high heat. If using a pan, add olive oil. Place the steak on a cutting board and generously season with salt and pepper on both sides.
Once the grill or skillet is hot, add the steak and cook until it’s golden brown and slightly charred, about 4 to 5 minutes. Flip the steak and continue grilling for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well. For precise cooking, use an instant-read thermometer to check the steak’s doneness (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Once cooked, transfer the steak to a cutting board or plate, tent it with aluminum foil, and let it rest for at least 5 minutes before slicing.
Optional: While the steak is resting, toast the bread or broil it in the oven.
After the steak has rested, place it on a cutting board and slice it into thin strips against the grain.
Lay the bread on a cutting board and spread the bottom slice with mustard. Add slices of steak, a pinch of salt and pepper, brie cheese, caramelized onions, and arugula, and top with the second slice of bread spread with mayonnaise. These ingredients yield two sandwiches.
The steak sandwiches can be served immediately or stored in the fridge, wrapped in plastic wrap or an airtight container, for up to 24 hours.