Steak Sandwiches with Roasted Red Pepper Spread and Garlic Herb Cream Cheese Recipe

Introduction

This steak sandwich packs bold flavors and satisfying textures in every bite. Juicy ribeye steak, caramelized onions, and tangy spreads come together on a toasted baguette for a gourmet meal you can make at home.

Ingredients

• 2 ribeye steaks (12-14 ounces each)
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic (minced)
• 2 French baguettes (6 ounces each, sliced in half lengthwise)
• 1-2 tbsp olive oil
• 1 tbsp butter
• 1 red onion (sliced)
• 6 tbsp garlic herb cream cheese
• 4 tbsp sun-dried tomato or roasted red pepper spread
• 2 cups arugula
• 1 tablespoon red wine vinegar

Instructions

1. Step 1: Bring the steaks to room temperature. Heat a cast iron skillet over medium-high heat. Season steaks generously with salt and pepper. When the skillet is very hot, add the avocado oil.
2. Step 2: Place the steaks in the skillet and cook undisturbed for 3-4 minutes to form a sear. Flip and cook an additional 2 minutes or until your desired doneness. Use a meat thermometer for accuracy.
3. Step 3: Top each steak with 1 tablespoon of butter and sprinkle with minced garlic. Remove steaks and let rest for 10 minutes before slicing.
4. Step 4: Preheat oven to 350°F (175°C). Place baguettes on a baking sheet, drizzle with olive oil, and toast for 7-9 minutes until crispy.
5. Step 5: While baguettes toast, melt 1 tablespoon butter in the skillet over medium heat. Add sliced onions, sprinkle with salt, and cook for 7-9 minutes until softened and golden.
6. Step 6: Spread garlic herb cream cheese on the inside of the top halves of the baguettes, then spread sun-dried tomato or roasted red pepper spread over the cream cheese.
7. Step 7: Layer sliced steak on the bottom halves of the baguettes, then top with caramelized onions.
8. Step 8: Toss arugula with red wine vinegar, layer over the onions, then close sandwiches with the top halves. Slice in half and serve immediately.

Tips & Variations

• For extra flavor, let the steak marinate briefly with garlic and herbs before cooking.
• Substitute arugula with baby spinach or mixed greens if preferred.
• Try adding a few slices of ripe tomato or avocado for extra freshness.
• Use a meat thermometer to ensure your steak reaches the perfect doneness for you.

Storage

Store leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak slices gently in a skillet or microwave, then reassemble the sandwich with fresh greens. Avoid storing assembled sandwiches to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like sirloin or strip steak work well. Adjust cooking times based on thickness and your preferred doneness.

How do I keep the baguette from getting soggy?

To prevent sogginess, toast the baguette until crispy and spread the cream cheese and tomato spread just before serving. Also, keep wet ingredients like arugula and vinegar separate until assembling.

Steak Sandwiches with Roasted Red Pepper Spread and Garlic Herb Cream Cheese Recipe

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★★★★★

4.7 from 149 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 2 sandwiches 1x

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Description

These hearty ribeye steak sandwiches are packed with flavorful ingredients including garlic herb cream cheese, sun-dried tomato spread, caramelized onions, and fresh arugula tossed in red wine vinegar. The ribeye steaks are perfectly seared in a cast iron skillet with garlic butter, then paired with toasted baguettes for a delicious gourmet sandwich experience that’s both simple and satisfying.

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Ingredients

Scale 1x2x3x

Steak

• 2 ribeye steaks (12–14 ounces each)
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic (minced)

Bread and Toppings

• 2 French baguettes (6 ounces each, sliced in half lengthwise)
• 1–2 tbsp olive oil
• 1 tbsp butter
• 1 red onion (sliced)
• 6 tbsp garlic herb cream cheese
• 4 tbsp sun-dried tomato or roasted red pepper spread
• 2 cups arugula
• 1 tablespoon red wine vinegar

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Instructions

1. Prepare Steak: Bring the ribeye steaks to room temperature for even cooking. Heat a cast iron skillet over medium-high heat. Season steaks generously with salt and pepper. When the skillet is very hot, add avocado oil.
2. Sear Steaks: Place steaks in the skillet and cook for 3-4 minutes on one side to develop a deep sear. Flip and cook another 2 minutes or until desired doneness is reached. Use a meat thermometer for accuracy.
3. Add Butter and Garlic: Top each steak with 1 tablespoon butter and sprinkle minced garlic over the steaks. Remove from heat and transfer to a plate or cutting board. Let rest for 10 minutes to retain juices before slicing.
4. Toast Baguettes: Preheat the oven to 350°F (175°C). Place baguette halves on a sheet pan and drizzle with olive oil. Toast in the oven for 7-9 minutes until crispy and golden on the outside.
5. Caramelize Onions: While toasting bread, melt 1 tablespoon butter in the cast iron skillet over medium heat. Add sliced onions, sprinkle with salt, and cook for 7-9 minutes until softened and browned around the edges.
6. Assemble Spread: Spread garlic herb cream cheese on the inside of the top baguette halves, then layer the sun-dried tomato or roasted red pepper spread over the cream cheese evenly.
7. Add Steak and Onions: Place sliced steak on the bottom baguette halves. Top with the caramelized onions evenly distributed over the steak slices.
8. Dress and Layer Arugula: Toss arugula with red wine vinegar. Layer the dressed arugula on top of the onions, then close the sandwich with the top baguette halves. Slice each sandwich in half and serve immediately.

Notes

• Resting the steak is crucial to keep it juicy and tender when sliced.
• Use a meat thermometer to check steak doneness: 130°F for medium rare, 140°F for medium.
• You can substitute ribeye with strip steak or sirloin if preferred.
• For a spicy kick, add a few slices of jalapeño or a dash of hot sauce to the sandwich.
• Leftover sandwiches keep well wrapped in the refrigerator for up to 2 days; reheat lightly before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Sandwich
• Method: Stovetop
• Cuisine: American

Keywords: steak sandwich, ribeye steak sandwich, garlic herb cream cheese sandwich, caramelized onion sandwich, gourmet steak sandwich