If you like steak, and sandwiches, this is a must make. Envision this: fresh baked bread, slathered in garlic butter, toasted to golden perfection, then loaded up with juicy strips of steak, caramelized onions, arugula, and a creamy sriracha mayo sauce that adds that extra zingy pop to push it over the edge and allow you to enter flavor heaven. The first time I made this, I fell in love. It hits all the right spots on my taste buds.
I can’t take credit for the flavor combinations, Sam the Cooking Guy is the genius to thank for this. I love his cooking style, simply combining flavors together until it your taste buds are happy. He doesn’t have a recipe list, so I thought it’d be nice to have a reference in print form. If you do nothing else: watch his video, get the ingredients, make the sandwich (thank me later). I even made French Baguettes specifically for this sandwich, but feel free to use your favorite sandwich bread.
Ok, enough blah blah. On to the sandwich. The breakdown:
First and foremost, steak.
I used a NY strip the first time I made it, then I got a T-bone steak the second time and that’s what I’ve gotten every time after that (so good). I drizzled a bit of Dale’s over each side of the steak, sprinkled on some Steak Chop, then threw it in a plastic bag, plopped it in my Sous Vide and let it cook for around 90 minutes at 130 degrees F. Then, after removing the steak and patting it dry, I drizzled a little bit of avocado oil over the steak (rubbing each side to evenly coat) and seared it in a cast iron skillet to get a nice dark crust. Then sliced into thin strips*.
*Note, important: Make sure you slice against the grain of the steak. Do this by finding the direction of the grain (which way the muscle fibers are aligned), and slice across the grain rather than parallel with it. This ensures the meat will be tender, no chewy yuck bites from muscle fibers not being broken up. You want to eat every last bite of this sandwich.
Next, caramelized onions.
If you’ve never made these before, get ready to start making them, a lot. They make their way into a lot of my sandwiches (i.e. leftover patty melts, burgers). They key is slow and low. It usually takes me at least 30 minutes to get them to my desired color. I’ve used both white and yellow onions before, for this sandwich I chose yellow (I was feeling sweet). Slice to your desired thickness and melt a Tablespoon of butter (or two, depending on your onion size) in a pan. Keep the heat on med-low, and keep a close eye on them, they need to be constantly stirred (you don’t want burnt onions!). When they have reached golden perfection, add in tiny spoonful of some minced (or freshly pressed) garlic, and let cook until fragrant (30 seconds or so).
Up next, arugula.
Fresh arugula is great on its own, but this is a special sandwich, so we kicked it up a notch. It gets a little drizzle of extra virgin olive oil, followed by a sprinkle of freshly ground black pepper and sea salt. Then simply toss around to evenly coat.
Now, the bread.
I’d highly recommend making French baguettes, but use whatever you’d like, just don’t skip this next part. Slather both inside slices (or all sides for extra buttery goodness) of your bread in garlic butter. I made this by letting some butter come to room temperature, then mixing in some minced garlic. Heat up a pan on medium heat and toast every side.
What’s left? The sauce.
Sauces are fun and can add that extra punch of flavor that takes your food to the next level. This sauce is no exception. Start off with a mayonnaise base, squirt in some sriracha, a drizzle of Maggi (or Worcestershire sauce) and dollop of horseradish (not used in Sam’s recipe, but I think it adds a subtle zingy edge to the sauce).
Toasted Garlic Butter Steak Sandwich
A garlic buttered baguette toasted to perfection, filled with thin strips of juicy t-bone steak, caramelized onions, fresh arugula and a sauce zinger that will have your taste buds on cloud 9!
Ingredients
Steak:
- Thinly sliced steak (a giant T-bone, or your favorite cut)
- Dales*
- Steak Chop* Seasoning
Garlic Butter Bread:
- French baguettes (or bread of choice)
- Softened butter (3 TBSP for inside slices – or 1/2 stick for all sides)
- Fresh pressed (or minced) garlic (3 cloves)
Caramelized Onion:
- 2 Small Yellow Onion
- Butter (2 Tablespoons)
- 1-2 teaspoon(s) garlic (minced, or fresh pressed)
Arugula:
- Arugula
- Extra-virgin Olive Oil
- Freshly ground pepper and salt
Sauce:
- 1/4 cup Japanese Mayonnaise (regular store bought is fine too)
- 1/2 tablespoon Sriracha
- 1/4 teaspoon Maggi* (or Worcestershire Sauce)
- 1 teaspoon creamy horseradish
- Freshly ground pepper and salt
Directions
- Gather your ingredients.
- First up, bread. If making French baguettes, that can be done earlier in the day, or even the day before. Or if you have store bought, great! Just set out some butter to soften, mix it up with fresh pressed garlic, then your bread is ready to go.
- Now, cook your steak! I like to drizzle on a little Dales, sprinkle some Steak Chop seasoning, rub-a-de-dub, plop it in a ziplock baggie, then toss it in my sous vide at 130 degrees F for about 90 minutes.
- Then, after steaks are cooked, pat it dry, drizzle a little bit of avocado oil over the steak (rubbing each side to evenly coat) and sear it in a cast iron skillet to get a nice dark crust. Then slice into thin strips*.
- While your steak is cooking, start your onions. They key is slow and low. Melt a Tablespoon of butter in a pan, keep the heat on med-low, and stir constantly for about 30 minutes. When they have reached golden perfection, add in tiny spoonful of some minced (or freshly pressed) garlic, and let cook until fragrant (30 seconds or so).
- Time for some green! Grab yourself a giant handful of arugula, drizzle on some extra virgin olive oil, followed by a sprinkle of freshly ground black pepper and sea salt. Then simply toss around to evenly coat.
- Sauce. Mix up all your sauce ingredients (add a little bit more Sriracha if you dare).
- Assemble! Fire up a skillet, slather your bread insides with garlic butter and toast to golden perfection. Then load it up. I take a heaping scoop of sauce, followed by some handfuls of arugula, lots of caramelized onions, then piles of juicy steak.
- Mmms. Enjoy!
*Note, important: Make sure you slice against the grain of the steak. Do this by finding the direction of the grain (which way the muscle fibers are aligned), and slice across the grain rather than parallel with it. This ensures the meat will be tender, no chewy yuck bites from muscle fibers not being broken up. You want to eat every last bite of this sandwich.
Let me know if you made this and love it as much as I do. It hit all the right spots on my taste buds. I hope it does the same for you!
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