Easy Steak Sandwich Recipe

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This steak sandwich recipe combines the tenderness of ribeye steak with the bold flavors of chipotle mayo and the crispness of a baguette, creating a gourmet meal that's easy to make at home.

Prep Time15

Cook Time30

Total Time45

Course: Dinner Recipes, Lunch Ideas

Cuisine: American

Servings: servings

Calories: 1206kcal

Author: Samantha Erb

Equipment

Instant Read Thermometer

Ingredients

For the Steak:

11.45 ounces ribeye steak cut into thin strips
salt to taste
black pepper to taste
1 tablespoon olive oil

For the Caramelized Onions:

1 large red onion thinly sliced
1 tablespoon olive oil
kosher salt to taste

For the Chipotle Mayo:

1/2 cup mayonnaise
1-2 teaspoons chipotle peppers in adobo sauce minced
2 teaspoons adobo sauce from the chipotle pepper can
1 teaspoon garlic minced
1 teaspoon lime juice
salt to taste

For Sandwich:

1 baguette cut into two sandwich-sized pieces and sliced horizontally
sliced cheese such as cheddar or Swiss, as desired
banana peppers optional
Dijon mustard optional
arugula optional

Instructions

In a small bowl, mix together mayonnaise, minced chipotle peppers, adobo sauce, minced garlic, lime juice, and salt. Adjust seasoning according to your taste. Set the sauce aside in the refrigerator until you're ready to use it.
Heat olive oil over medium-low heat in a large cast-iron skillet. Add the thinly sliced red onions to the skillet and sauté them for about 5 minutes until they begin to soften. Reduce the heat to medium-low. Season with salt and continue cooking the onions, stirring occasionally, until they turn deeply golden brown and caramelize. Set them aside once they are caramelized.
Heat olive oil in a skillet over medium-high heat. Once hot, add the steak strips in a single layer, making sure not to overcrowd the pan. Season the ribeye strips with salt and black pepper and cook the steak for about 2-3 minutes per side, or until they are cooked to your desired level of doneness.
For medium-rare, aim for an internal temperature of 130°F (54°C). Remove the strip steaks from the heat and let them rest.
Preheat your oven to 350 degrees F (175 degrees C) and place the sliced baguette on a baking sheet and toast in the oven for 5-7 minutes until it turns lightly brown and crispy (optional).
Spread a generous amount of chipotle mayo on one of the toasted baguette halves.
Arrange the cooked slices of steak on top of the mayo.
Layer sliced cheese on top of the steak strips.
Top the steak with caramelized onions and any additional toppings such as banana peppers, mustard, or peppery arugula.
Spread a generous amount of chipotle mayo on the other toasted baguette half and close the sandwich, pressing it down gently.
Slice the juicy steak sandwich in half if necessary and serve immediately.

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