Classic Steak Sandwich
Savor the timeless appeal of a **Classic Steak Sandwich**, a hearty and flavorful recipe perfect for lunch, dinner, or a satisfying game-day treat. Featuring tender, juicy slices of perfectly seared ribeye steak, nestled in a crusty, golden-toasted baguette, this sandwich is elevated with caramelized onions, sweet bell peppers, and a sharp kick of garlic. A generous spread of tangy Dijon-mayo sauce adds a creamy contrast, while the peppery freshness of arugula balances the richness of the steak. Ready in just 45 minutes and made to serve four, this recipe is your go-to for a quick yet indulgent meal. Ideal for steak lovers and sandwich enthusiasts alike, it’s the ultimate combination of bold flavors and satisfying textures that'll have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Large baguette
- 2 tablespoons Butter
- 1 medium Yellow onion
- 1 medium Bell pepper
- 2 Garlic cloves
- 1 cup Arugula
- 2 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
Instructions
Season the ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, sear the steak for 3-4 minutes on each side for medium-rare. Adjust time for desired doneness.
Remove the steak from the skillet and let it rest for at least 5 minutes before slicing thinly against the grain.
While the steak is resting, slice the onion and bell pepper into thin strips. Mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Add the sliced onion, bell pepper, and garlic. Sauté over medium heat until softened and caramelized, about 8-10 minutes.
Slice the baguette in half lengthwise. Spread the cut sides with butter and toast under a broiler or in a toaster until golden and crisp.
Mix together the Dijon mustard and mayonnaise, then spread the mixture on the toasted bread.
Layer the bottom half of the baguette with arugula, then add the sliced steak, sautéed onions, and bell peppers.
Top with the other half of the baguette. Slice into individual portions and serve warm.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 507 mg | 11% | |
*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.
