This tantalizing steak sandwich is my cozy take on a bistro favorite, loaded with fresh, flavorful ingredients. Piled high with slices of tender, juicy New York strip steak, caramelized balsamic onions, arugula, tomato slices and a creamy blue cheese sauce, this mouthwatering steak sandwich recipe hits all the right flavor notes!
Tender, Juicy Steak Piled Into a Sandwich
We love a good steak in our household, love to sear or grill it up and serve tender, medium-rare slices with a side of baby potatoes, salad, or with a simple chimichurri sauce.
But then there are times when we crave our steak presented as a bistro-style steak sandwich, piled up on soft, rustic bread with loads of fresh flavorful ingredients to make things extra enticing and delectable.
Because I'm a big fan of blue cheese with steak, my steak sandwich recipe includes a cool and creamy blue cheese sauce to slather generously onto ciabatta bread for even more savoriness.
I also love sweet and earthy caramelized balsamic onions, so I mound those up on top of the rich, beefy slices of New York strip steak along with spicy arugula and slices of fresh tomato.
Enjoyed out on the patio under the sun with a refreshing soda, or around a candle-lit dinner table with a glass of good red wine, this steak sandwich is our latest favorite sandwich to prepare when we're craving the flavor of a good steak served in a casual yet delicious way!
My Steak Sandwich Recipe with Caramelized Balsamic Onions and Blue Cheese Sauce
When I think of a rich, marbled New York strip steak, I imagine the accompaniment of caramelized onions and blue cheese crumbles...
The caramelized onions are the way I used to enjoy grilled steak as a kid when my parents would prepare it, and I loved the way the steak and onions tasted together.
And whenever I crave a steak salad, one of my favorite versions includes blue cheese crumbles throughout to give creamy balance to the balsamic dressing the salad's tossed in.
So, for my steak sandwich recipe here, I'm actually including both of those tasty add-ins for lots of earthy flavor to make our tastebuds happy.
If you're not a fan of blue cheese, then you can certainly skip that component and leave it off, same with the caramelized balsamic onions. But together, they create that sweet-savory and rich depth of flavor that lends itself to a hearty sandwich like this, creating the perfect balance!
Here's a sneak peek at my steak sandwich recipe: (or just jump to the full recipe...)
- To get started, I prepare my caramelized balsamic onions and then set those aside.
- Next, I whip up my blue cheese sauce to have ready as well.
- Then, I sear my steak in my hot cast iron skillet until medium-rare, juicy and tender, and allow the meat to rest for 10 minutes before slicing it into strips for the sandwich.
- To prepare my steak sandwich, I generously slather some of my blue cheese sauce onto both the top and bottom pieces of ciabatta bread, add some arugula and tomato slices, then pile on the steak, followed by my mound of balsamic caramelized onions.
- To serve, I enjoy the sandwich with thick-cut chips on the side, or even oven fries.
by Ingrid Beer
This steak sandwich on ciabatta is piled high with balsamic caramelized onions, spicy arugula, fresh tomato and blue cheese sauce!
Yield: 4 sandwiches
Nutrition Info: 1,172 calories per sandwich (with ¼ cup of blue cheese sauce)
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Steak Sandwich Ingredients:
- Avocado oil or olive oil
- 2 medium onions, quartered and thinly sliced
- Black pepper
- 2 tablespoons balsamic vinegar
- 2 New York strip steaks (total of 2 pounds)
- Ciabatta loaf cut into 4 equal portions (or 4 ciabatta rolls), lightly toasted
- 1 ½ cups arugula
- Tomato slices, optional topping
Blue Cheese Sauce Ingredients:
- ½ cup plus 1 tablespoon sour cream
- 3 tablespoons mayonnaise
- 3 ounces crumbled blue cheese
- Black pepper
- Begin by gathering and prepping all of your sandwich ingredients according to the ingredient list above to have ready and organized for use.
- Place a large, heavy bottom skillet (cast iron is best) over medium-high heat, and drizzle in some avocado oil, about 2 tablespoons worth. Once hot, add in the sliced onions plus a pinch of salt and black pepper (it will look like way too much, but will cook down substantially).
- Saute the onions for about 25 to 30 minutes, until a deep golden-brown and quite soft and jammy. Then, add in the balsamic vinegar, allowing it to bubble up and make the onions a little sticky. Turn off the heat, and check to see if any additional salt/pepper is needed to season the onions. Set aside, keeping warm.
- Next, gather and prep all of your blue cheese sauce ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the sauce, add the sour cream, mayo and half of the blue cheese crumbles (about 1 ½ ounces) to the bowl of your food processor, and process for a minute until smooth. Spoon into a bowl or dish, and fold in the remaining blue cheese crumbles, creating a chunky/smooth consistency. Set aside.
- To cook your steak, season both sides of each steak liberally with salt and pepper, and drizzle over a small amount of oil.
- Place the same heavy bottom skillet (cast iron, preferably) over medium-high heat, and once hot, add in the steaks, allowing them to sear on that first side for 6 to 7 ½ minutes, depending on thickness. Then, flip and sear on the other side for another 6 to 7 ½ minutes for medium-rare doneness. (My steaks were roughly 1 ¼" thick, and took 7 ½ minutes per side. If the steaks are thinner, sear for 5 to 6 minutes per side.)
- Allow the steaks to rest for 10 minutes, then slice thinly on the bias, into strips.
- To assemble the steak sandwiches, generously spread some of the blue cheese sauce over both the top and bottom pieces of ciabatta bread (or rolls), then layer on a heaping ¼ cup of the arugula leaves, followed by some tomato slices. Add a generous amount of the sliced steak, then top that with a generous spoonful of the balsamic caramelized onions, and cover with top piece of bread.
- Enjoy with chips or oven fries on the side.
Tips & Tidbits for my steak sandwich recipe:
- New York strip steak, or your favorite cut: New York strip steak is a terrific cut for a steak sandwich, and I like to sear it off to medium-rare doneness for juicy and tender strips. You could also use ribeye steak (a bit richer and fattier), or even flank or skirt steak (a bit leaner), all of which are delicious options.
- Not a fan of blue cheese? No problem: Feel free to skip the preparation of the blue cheese sauce if you're not a fan of blue cheese. Instead, try some horseradish sauce, Dijon mustard, or even a slice of a cheese for creaminess and added flavor.
- Rustic yet soft bread: I'm opting for ciabatta bread here, a whole loaf which I cut into equal pieces to create sandwiches out of. You could also use larger French rolls, Italian bread, or any other rustic yet soft style of bread or roll. Keep in mind that if the bread is too crusty and/or firm, it may end up being a bit difficult to bite through.
- Prep your steak sandwiches ahead: If you'd like to do some prep on these sandwiches and serve them a day or two later, you can prepare the blue cheese sauce and keep it cold in the fridge. You could caramelize the balsamic onions and keeping those in the fridge as well. Just reheat the onions gently in a pan or in the microwave before serving. Then, simply sear off your steaks, slice 'em, and assemble your steak sandwiches.