Steak Sandwich with Brie
A healthy steak sandwich recipe.
Layered with juicy slices of steak, brie cheese, caramelized onions, and arugula, this steak sandwich is packed full of flavour. Whether you’re grilling steak in the moment or using leftovers from the night before, this quick and easy recipe works well for lunch or dinner.
I think sandwiches are highly underrated. Not only have they received a reputation for being unhealthy that they don’t deserve, but they are so quick to make and there are so many flavour options to choose from. Plus, they are a great way to turn humble leftovers into an epic lunch, which with exactly what I did with this steak sandwich recipe.
How to Make a Steak Sandwich
- Cook the steak. The key to a good steak sandwich is a well-cooked steak and using a meat thermometer can help to ensure that your steak is cooked perfectly to your liking.
- Allow the steak to rest. To ensure the meat is tender and juicy, allow the cooked steak to rest for at least 5 minutes before slicing.
- Slice the steak. Slice the steak as thinly as possible so it’s easy to bite into the sandwich. Any juices can be poured over the sliced steak for extra flavour.
- Toast the bread. While you can use fresh bread, I think toasted bread or a crusty roll like ciabatta work best for a steak sandwich.
- Add the spreads. Cover each slice of toasted bread with mayonnaise and mustard, or condiments of your choice.
- Layer with toppings. Layer the bread with sliced steak, brie cheese, caramelized onions, and arugula for an epic steak sandwich.
What Cut of Meat for Steak Sandwich
While just about any cut of steak can work in a steak sandwich, tender cuts of meat tend to work best. The best cuts of steak for a steak sandwich are:
- Ribeye: The steak of choice for a Philly cheesesteak; it’s well-marbled and incredibly tender when cooked.
- Sirloin Steak: This moderately expensive cut is known for great marbling and flavour.
- Flank Steak: While it’s a little tougher than other cuts, it’s incredibly quick to cook and much leaner than other steaks.
- Bavette Steak: Also known as flap steak, it’s a flat and highly-flavoured steak that doesn’t get tough or chewy thanks to its loose texture.
- Beef Roast: Thinly sliced leftover prime rib and roast beef make a wonderful addition to any steak sandwich.
Although you can certainly fire up the grill and cook a steak when you’re in the mood for a steak sandwich, using leftover steak or roast beef from last night’s dinner is a great way to make a quick high-protein lunch and clean out the fridge at the same time.
What to Put in a Steak Sandwich
When it comes to toppings, honestly, the options are endless. From grilled veggies to sliced tomatoes to leafy greens, cheese, and aioli, there are so many different ingredients you can add to customize your own steak sandwich. I opted to add brie cheese, caramelized onions, arugula, mustard and mayo to my steak sandwich for a more classic sandwich feel, however, feel free to add any toppings you think will pair well.
Regardless of which ingredient combo you choose, as long as you’ve got a good steak and some good bread you’ll be sure to have an epic steak sandwich you can enjoy for just about any meal of the day.
More Steak Recipes:
Filled with tender and juicy steak, ooey-gooey cheese, and sweet caramelized onions, this steak sandwich is perfect for a hearty lunch or simple dinner.
- 6 oz. steak, or leftover steak
- 4 slices of crusty bread, or 2 ciabatta rolls
- 2 oz. of brie cheese, thinly sliced
- ½ red onion, thinly sliced
- 1 cup arugula
- 2 tablespoons mayonnaise
- 2 teaspoons Djion mustard
- 1 tablespoon olive oil
- 1 tablespoon butter
- Heat butter in a large skillet over medium heat. Add sliced onion and sauté for 5 minutes or until starting to soften. Add a pinch of salt, reduce the heat to low, and continue cooking, stirring them every few minutes to prevent them from sticking and colouring too much in any one place, until dark-coloured, about 10 to 15 minutes.
- Preheat a grill, grill pan or cast-iron skillet to medium-high, and add olive oil if using a pan. Place the steak on a cutting board and season generously with salt and pepper on both sides.
- Once the grill or skillet is hot, add steak to the pan and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. For perfect cooking, it is ideal to use an instant-read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Once cooked, remove the steak from the pan and transfer it to a cutting board or plate to rest for at least 5 minutes before slicing.
- Optional: While the steak is resting, toast the bread.
- Once the steak has rested, place it on a cutting board and slice, against the grain, into thin strips.
- Lay the bread on a cutting board and spread the bottom slice of bread with mustard. Add slices of steak, a sprinkle of salt and pepper, brie cheese, caramelized onions, and arugula, and top with the second slice of bread spread with mayonnaise. The ingredients should make two sandwiches.
- The steak sandwiches can be served immediately or stored in the fridge wrapped in plastic wrap or in an airtight container for 24 hours.
- Serving Size: 1 sandwich
- Calories: 586 calories
- Sugar: 5 grams
- Fat: 36 grams
- Carbohydrates: 33 grams
- Fiber: 2 grams
- Protein: 31 grams