Gourmet Steak Sandwich W Chips
Indulge in the ultimate comfort food experience with this Gourmet Steak Sandwich with Chips recipe, a restaurant-quality meal you can whip up at home. Featuring tender, perfectly seasoned ribeye steak, caramelized onions, and peppery arugula all nestled between toasted ciabatta rolls slathered with a tangy mustard-mayo spread, this sandwich is as luxurious as it is satisfying. Paired with golden, oven-baked potato chips seasoned with paprika for a smoky touch, this dish strikes the perfect balance between gourmet and approachable. With just 20 minutes of prep time and easy-to-follow steps, this recipe is perfect for a hearty family dinner or an elevated lunch. Treat yourself to bold flavors, simple techniques, and a truly unforgettable sandwich experience!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) ribeye steak
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 pieces ciabatta rolls
- 2 tablespoons butter
- 1 large (thinly sliced) onion
- 2 cups arugula
- 4 tablespoons mayonnaise
- 2 tablespoons whole grain mustard
- 4 large russet potatoes
- 4 cups cooking oil
- 1 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C).
Peel and cut the russet potatoes into thick wedges for chips. Rinse them under cold water and pat dry with a clean towel.
Toss the wedges with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and paprika. Spread them on a baking tray in a single layer and bake for 30-35 minutes, flipping halfway through, until golden and crispy.
Season the ribeye steaks with salt, black pepper, and garlic powder on both sides. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Cook the steaks for 3-4 minutes on each side for medium-rare, or longer if desired. Remove from heat, loosely cover with foil, and let rest for 10 minutes.
In the same skillet, add butter and sauté the thinly sliced onion over medium heat until caramelized (5-7 minutes). Set aside.
Slice the ciabatta rolls in half and toast them lightly in the skillet or under a broiler.
Mix the mayonnaise and whole grain mustard together to create the sandwich spread.
Thinly slice the rested steaks against the grain.
Assemble the sandwiches: Spread the mustard-mayo mixture on the bottom half of each ciabatta roll, layer with arugula, caramelized onions, and slices of steak. Top with the other half of the roll.
Serve the steak sandwiches immediately with the baked chips on the side. Enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.3 g | 358% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1984 mg | 42% | |
*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.
