Gourmet Alley Steak Sandwich
Elevate your sandwich game with the Gourmet Alley Steak Sandwich, a luxurious handheld meal bursting with bold, sophisticated flavors. Perfectly seared ribeye steak, seasoned to perfection, takes center stage, layered atop a crisp, freshly toasted baguette. Each bite is complemented by rich, golden caramelized onions and a zesty homemade garlic aioli, while a handful of peppery baby arugula adds a refreshing contrast. Ready in under 40 minutes, this steak sandwich is ideal for a decadent lunch or casual yet impressive dinner. Whether you're indulging yourself or serving guests, this recipe redefines what a sandwich can be—flavorful, hearty, and utterly irresistible.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 1 fresh baguette
- 1 cup baby arugula
- 3 tablespoons mayonnaise
- 1 garlic clove
- 1 teaspoon lemon juice
Instructions
Remove the ribeye steak from the fridge and let it come to room temperature for about 20-30 minutes before cooking to ensure even searing.
Season the steak generously with salt and black pepper on both sides.
Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, sear the steak for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Add 1 tablespoon of butter to the skillet during the last minute of cooking and spoon it over the steak. Remove from the skillet and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
While the steak rests, thinly slice the yellow onion. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter, then sauté the onion over medium heat until golden and caramelized, about 8-10 minutes. Remove from the skillet and set aside.
To prepare the garlic aioli, finely mince or grate the garlic clove and mix it with the mayonnaise and lemon juice in a small bowl. Set aside.
Slice the baguette in half lengthwise and lightly toast it in the same skillet or in the oven on broil for 2-3 minutes, until crisp and golden.
To assemble the sandwich, smear the garlic aioli generously on the bottom half of the baguette. Layer the thinly sliced steak, caramelized onions, and baby arugula on top.
Close the sandwich with the top half of the baguette. Slice into two portions and serve warm. Enjoy this indulgent steak sandwich!
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1774 mg | 38% | |
*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.
