Steak and Boursin Sandwiches
Elevate your sandwich game with these irresistible Steak and Boursin Sandwiches, the perfect harmony of savory flavors and creamy indulgence. Tender, perfectly seared steak—seasoned simply with salt and pepper—pairs beautifully with the rich, herbaceous Boursin cheese spread, creating a luxurious bite in every mouthful. Nestled in crusty, golden-toasted baguette slices, these sandwiches are layered with fresh arugula and crisp red onion for a touch of peppery crunch and zesty brightness. Ready in just 35 minutes, this gourmet-inspired recipe is ideal for steak lovers looking for a quick and satisfying meal that feels downright decadent. Whether served with a side salad, crispy fries, or chips, these sandwiches are sure to become a favorite for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 pound steak (ribeye or sirloin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces French baguette or crusty sandwich rolls
- 5 ounces Boursin cheese (Garlic & Fine Herbs flavor recommended)
- 2 cups arugula
- 0.5 cup red onion, thinly sliced
- 2 tablespoons butter
Instructions
Let the steak sit at room temperature for about 20 minutes while you prepare the other ingredients.
Season the steak on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the steak for 3-4 minutes per side, depending on the thickness and desired doneness. For medium rare, aim for an internal temperature of 130°F (54°C).
Once cooked, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This helps the juices redistribute.
While the steak rests, prepare the bread. Slice the baguette or sandwich rolls in half and spread butter evenly on the cut sides.
Toast the bread in a clean skillet or on a grill pan over medium heat, cut side down, until golden and crispy, about 2-3 minutes.
Spread an even layer of Boursin cheese on the toasted sides of the bread.
Slice the rested steak thinly against the grain to ensure tenderness.
Assemble the sandwiches: Layer arugula on the bottom halves of the bread, followed by slices of steak, and a handful of thinly sliced red onion. Top with the other halves of the bread.
Serve the sandwiches warm with a side salad, potato chips, or fries for a complete meal!
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 521 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.
