Steak Sandwiches with Garlic Herb Cream Cheese, Sun-Dried Tomato Spread, and Arugula Recipe
These hearty Steak Sandwiches feature juicy, perfectly seared ribeye steaks layered with garlic herb cream cheese, sun-dried tomato spread, caramelized onions, and tangy arugula on toasted French baguettes. A delicious blend of savory flavors and textures, this sandwich makes a satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak and Seasoning
- 2 ribeye steaks (12–14 ounces each)
- 1 tsp salt
- ½ tsp pepper
- 1½ tbsp avocado oil
- 2 tbsp butter
- 2 cloves garlic (minced)
Baguette and Spreads
- 2 French baguettes (6 ounces each, sliced in half lengthwise)
- 1–2 tbsp olive oil
- 1 tbsp butter
- 6 tbsp garlic herb cream cheese
- 4 tbsp sun-dried tomato or roasted red pepper spread
Toppings
- 1 red onion (sliced)
- 2 cups arugula
- 1 tablespoon red wine vinegar
Instructions
- Prep the Steak: Bring the ribeye steaks to room temperature to ensure even cooking. Season both sides generously with salt and sprinkle with a couple pinches of pepper.
- Sear the Steaks: Heat a cast iron skillet on the stove over medium-high heat. Add avocado oil once the pan is very hot, then place the steaks in the skillet. Cook for 3-4 minutes on the first side to develop a good sear, then flip and cook for another 2 minutes or until your desired doneness. Use a meat thermometer for accuracy.
- Add Butter and Garlic, Then Rest: Top each steak with 1 tablespoon of butter and the minced garlic. Remove the steaks from the skillet and transfer to a plate or cutting board. Let them rest for 10 minutes to retain juices before slicing.
- Toast the Baguettes: Preheat your oven to 350°F (175°C). Place the baguette halves on a baking sheet and drizzle with olive oil. Toast in the oven for 7-9 minutes until the crust is crispy and golden.
- Caramelize the Onions: While the baguettes toast, heat 1 tablespoon of butter in the cast iron skillet over medium heat. Add the sliced onions, sprinkle with salt, and cook for 7-9 minutes until softened and browned at the edges.
- Spread the Cream Cheese and Tomato Spread: Spread the garlic herb cream cheese evenly over the inside of the top halves of the toasted baguettes. Follow with a layer of sun-dried tomato or roasted red pepper spread.
- Assemble the Sandwich: Slice the rested steak thinly and layer it over the bottom halves of the baguettes. Top the steak with the caramelized onions.
- Add the Arugula: Toss the arugula with red wine vinegar to lightly dress it, then layer it on top of the onions. Close the sandwiches with the prepared top halves. Slice each sandwich in half and serve immediately.
Notes
- Bringing steak to room temperature before cooking helps it cook evenly.
- Use a meat thermometer to achieve the perfect steak doneness.
- Resting the steak after cooking allows juices to redistribute for juicier slices.
- Caramelizing onions slowly adds a rich, sweet flavor to the sandwich.
- To make this sandwich more portable, wrap tightly in parchment after slicing.
- Sun-dried tomato spread can be swapped with roasted red pepper spread depending on your preference.
Keywords: steak sandwich, ribeye steak, garlic herb cream cheese, caramelized onions, arugula sandwich, French baguette sandwich, hearty lunch
