Steak Sandwich with Brie (Printable Version)
# What You'll Need:
→ Main
01 -
1 (16-ounce) 1-inch-thick New York strip boneless beef top loin steak or hangar steak
02 -
Kosher salt
03 -
Ground black pepper
04 -
2 ½ tablespoons extra-virgin olive oil, divided
→ Aromatics & Condiments
05 -
2 large red onions, thinly sliced
06 -
1 tablespoon Dijon mustard
07 -
2 tablespoons unsalted butter, melted and divided
08 -
½ cup fig jam
→ Assembly
09 -
2 large (or 4 medium) focaccia or ciabatta buns (or 1 baguette or 8 mini-sized French rolls, pretzel buns)
10 -
1 cup baby arugula
11 -
6 ounces Brie cheese, cut into thin slices
# Step-by-Step Directions:
01 -
Remove the steak from the refrigerator and place it on a plate. Pat both sides dry with paper towels and season liberally with salt and pepper. Allow it to come to room temperature while preparing the onions.
02 -
Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add the sliced onions and 1/4 teaspoon of kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and continue cooking, stirring occasionally, until very soft and caramelized, about 15 additional minutes.
03 -
Remove from heat and stir in the Dijon mustard to evenly coat the onions. Transfer to a plate or bowl, then carefully wipe the skillet clean with a paper towel.
04 -
Preheat the oven to 350°F. Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium-high heat until very hot and almost smoking. Add the seasoned steak, searing for 1 minute on each side. Reduce heat to low and cook for about 7 to 10 minutes, turning once, until very rare in the center (125°F on an instant-read thermometer).
05 -
Transfer the steak to a plate, cover with foil, and let rest for 10 minutes. Slice against the grain into strips.
06 -
Spread some of the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom halves of the buns in a single layer in the baking dish.
07 -
Top the bread with arugula, followed by the sliced steak, Brie cheese slices, and Dijon onions. Spread the inside of the top buns with fig jam, then place on top to complete the sandwiches.
08 -
Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and serve warm.
# Helpful Notes:
01 -
Feel free to substitute the strip steaks for another cut of beef you enjoy. Ribeye is a great option, though its texture isn't as consistent throughout. For those who enjoy leaner steak, sliced tenderloin would be fantastic.
02 -
The Dijon onion topping can be prepared and stored in the refrigerator up to 2 days in advance.
03 -
Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1 hour in advance. Bake just before serving.
04 -
Refrigerate leftover sandwiches in an airtight container for up to 2 days. Gently rewarm in a baking dish in the oven at 350°F.