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Homemade Steak Sandwich photo

Steak Sandwich

A warm, cheesy steak sandwich with caramelized Dijon onions, arugula, and fig jam on focaccia or ciabatta.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • large sauté pan
  • Cutting Board
  • Sharp Knife
  • Plate
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Instant Read Thermometer

Ingredients
  

  • 16 oz New York strip or hanger steak 1-inch-thick, boneless (or substitute another steak cut)
  • kosher salt to season
  • ground black pepper to season
  • 2.5 tablespoons extra-virgin olive oil divided
  • 2 red onions large, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter melted and divided
  • 2 focaccia or ciabatta buns large (or 4 medium) — or substitute 1 baguette, or 8 mini rolls or similar buns
  • 1 cup baby arugula
  • 6 oz Brie cheese cut into thin slices
  • 1/2 cup fig jam

Instructions
 

  • Pat the steak dry with paper towels and season both sides generously with kosher salt and ground black pepper. Let rest at room temperature while you prepare the onions.
  • Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sliced onions and 1/4 teaspoon kosher salt and cook until they begin to soften and brown, 5–8 minutes.
  • Reduce heat to low and continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 15 more minutes. Remove from heat and stir in the Dijon mustard to coat the onions. Transfer the onions to a bowl and wipe the skillet clean with a paper towel.
  • Preheat the oven to 350°F (175°C). Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium-high until very hot. Sear the steak 1 minute per side, then reduce heat to low and cook, turning once, about 7–10 minutes total for very rare, until an instant-read thermometer registers 125°F.
  • Transfer the steak to a plate, tent with foil, and let rest 10 minutes. Then slice the steak against the grain into thin strips.
  • Brush the bottom of a 9x13-inch baking dish with some melted butter. Arrange the bottom halves of the buns in a single layer in the dish (if using a baguette, split and cut to fit).
  • Top the bread with the baby arugula, then layer on the sliced steak, followed by slices of Brie and the Dijon caramelized onions.
  • Spread fig jam on the inside of the top buns and place them over the assembled bottoms. Brush the bun tops with the remaining melted butter and cover the pan with foil.
  • Bake covered at 350°F for 15 minutes, until the cheese has melted. Remove from oven and serve warm.

Notes

  • Strip, hanger, ribeye, or tenderloin work as steak options.
  • Dijon onions can be made up to 2 days ahead and refrigerated.
  • Assemble sandwiches up to 1 hour before baking at room temperature.
  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Gently rewarm sandwiches in a 350°F oven.