Bistro Style Beef Steak Sandwich
Indulge in the rich, bold flavors of a Bistro Style Beef Steak Sandwich, a gourmet delight that transforms a classic into an elevated dining experience. This recipe features tender ribeye steak, perfectly seared to juicy perfection, nestled in a crispy French baguette. The sandwich comes alive with layers of caramelized balsamic onions, creamy garlic mayo, and the peppery bite of fresh arugula. Melted provolone cheese ties it all together, creating a symphony of textures and flavors that rival your favorite bistro. Whether served with crispy fries or a light side salad, this hearty steak sandwich is ready in under 40 minutes, making it perfect for a satisfying lunch or casual dinner. Impress your taste buds with this easy-to-make yet undeniably indulgent culinary creation.
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Recipe Information
Ingredients
- 1 piece (8 oz) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large (sliced thinly) Yellow onion
- 1 teaspoon Balsamic vinegar
- 1 piece (large) French baguette
- 4 slices Provolone cheese
- 1 cup Arugula
- 2 tablespoons Mayonnaise
- 1 clove Garlic (minced)
Instructions
Season the ribeye steak on both sides with salt and black pepper. Let the steak sit at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, sear the steak for 3-4 minutes on each side for medium-rare (cook longer for desired doneness). Remove the steak from the skillet and allow it to rest for 10 minutes before slicing thinly against the grain.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Toss in the sliced onions and cook, stirring occasionally, until caramelized, about 10-12 minutes. Add the balsamic vinegar during the last 2 minutes of cooking and stir well. Remove from heat and set aside.
Slice the French baguette into two sandwich-sized portions, then cut each piece horizontally to create buns. Lightly toast the bread in a clean skillet or oven until golden and crispy on the inside.
In a small bowl, combine mayonnaise and minced garlic. Spread the garlic mayo onto the toasted baguette halves.
Assemble the sandwich: Layer the bottom half of the bread with arugula, followed by the sliced steak, caramelized onions, and two slices of provolone cheese per sandwich. Place the sandwiches under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Top with the remaining half of the baguette, slice in half if desired, and serve warm with your favorite side dish, such as fries or a salad.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 973 mg | 75% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1318 mg | 28% | |
*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.
