Bistro Steak Sandwich with Seasoned Potato Chips
Elevate your lunch game with this Bistro Steak Sandwich with Seasoned Potato Chips—a gourmet twist on a classic favorite! Juicy, perfectly seared ribeye steak is thinly sliced and layered on a toasted, buttery French baguette, alongside peppery arugula, crisp red onion, and a zesty garlic-Dijon mayo spread. Served with a side of golden, homemade Yukon gold potato chips dusted in a bold blend of paprika, garlic powder, and cayenne, this hearty dish is bursting with flavor and texture in every bite. Whether you're hosting a casual lunch or treating yourself to a bistro-style meal, this recipe is a must-try for steak lovers and sandwich enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 whole French baguette
- 2 tablespoons Butter
- 1 clove Garlic clove (minced)
- 1 cup Arugula
- 1 small Red onion (thinly sliced)
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 large Yukon gold potatoes
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cayenne pepper
- 2 cups Vegetable oil
Instructions
1. Preheat a skillet over medium-high heat and season the ribeye steak with salt and black pepper on both sides.
2. Add 1 tablespoon of olive oil to the skillet and sear the steak for 3–4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet, let it rest for 5 minutes, and thinly slice it against the grain.
3. Slice the baguette lengthwise and spread butter over both halves. Toast the buttered sides in a skillet until golden brown. Set aside.
4. In a small bowl, mix mayonnaise, Dijon mustard, and minced garlic to create a spread. Set aside.
5. Peel the Yukon gold potatoes (optional) and thinly slice them into rounds using a mandoline or sharp knife.
6. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the potato slices in batches for 2–3 minutes each or until golden and crispy. Remove and drain on paper towels.
7. In a small bowl, mix paprika, garlic powder, cayenne pepper, and a pinch of salt. Sprinkle the seasoning mix over the hot potato chips and toss to coat evenly.
8. Spread the garlic-mustard mayo on both sides of the toasted baguette. Layer arugula, sliced steak, and red onion on the bottom half of the baguette. Place the top half of the baguette on, pressing gently to hold it together.
9. Slice the sandwich into portions and serve alongside seasoned potato chips. Enjoy your Bistro Steak Sandwich meal!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.1 g | 364% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 135.7 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 4.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
