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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Add Steak and Onions: Place sliced steak on the bottom baguette halves. Top with the caramelized onions evenly distributed over the steak slices.
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