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Gourmet Steak Sandwich Recipe

The best steak sandwich is one with a toasted baguette smeared with avocado mayo and piled high with sliced steak, baby arugula, and crispy fried shallots!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 517 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Avocado Mayo
  • 1 ripe Hass avocado peeled and pitted
  • 2 tablespoons kewpie mayo
  • 1 tablespoon lemon juice that's about 1 lemon
  • 2 calabrian chilies chopped
  • 1 tablespoon fresh parsley chopped
  • kosher salt and black pepper to taste
For the Fried Shallots
  • 2 shallots thinly sliced into 1/8th inch rings
  • 2 cups vegetable oil for frying
  • kosher salt and black pepper to taste
For the Steak Sandwich
  • 12 ounce New York Strip steak or ribeye, flank steak, or skirt steak
  • 2 tsp kosher salt
  • 2 6 inch baguettes basically a 12 inch baguette cut in half
  • olive oil for drizzling on the baguette before toasting
  • 2 handfuls baby arugula
  • 4 slices havarti cheese

Instructions

Make the avocado mayo
    Cup of Yum
  1. In a medium bowl, combine the avocado, Kewpie mayo, lemon juice, Calabrian chilies, and parsley. Use an immersion blender to blend everything together until smooth and creamy. If you’re using a blender or food processor, you can do that as well. Taste and adjust seasoning with salt and pepper as needed.
Make the fried shallots
  1. Heat vegetable oil in a pan to medium heat (about 300°F). Once the oil is hot, carefully add the shallots in small batches. Fry them until golden brown and crispy—this should take about 15 minutes. Once fried, remove them from the oil and drain on paper towels. While they’re still hot, season with a pinch of salt and pepper. Set aside.
  2. Once fried, remove them from the oil and drain on paper towels. While they’re still hot, season with a pinch of salt and pepper. Set aside.
Cook the steak
  1. Preheat your cast iron skillet or pan to medium-high heat. Season your steak with salt. Sear the steak for about 3 minutes per side, until it’s got a beautiful golden crust and is still juicy on the inside. After cooking, remove the steak from the pan and place it on a cutting board to rest for a few minutes. Once rested, slice the steak thinly against the grain.
Toast the baguette
  1. Slice the baguette lengthwise and drizzle a thin layer of olive oil on the cut sides of the bread then place on a baking sheet. Toast it cut-side up either under a low broil in the oven or in a hot pan on the stovetop until golden and crispy.
Assemble the sandwich
  1. Spread a thin layer of the avocado mayo on one side of each half of the toasted baguette. Layer the sliced steak on the bottom half, followed by the Havarti cheese. Place the sandwich back into the oven for about a minute to melt the cheese. Once the cheese is melty, top with the arugula and fried shallots.
Finish and serve
  1. Close the sandwich and slice it into manageable portions.

Notes

  • When frying the shallots, make sure the oil is hot enough so they get crispy but not greasy. If the oil’s too cool, they’ll absorb too much oil.
  • You can make the fried shallots ahead of time and store them in an airtight container at room temperature. They’ll stay crispy for a couple of days.
  • The steak is key—use a nice, tender cut of steak, like New York strip steak, for the best results. Let it rest after cooking so it stays juicy when you slice it.

Nutrition Information

Serving 0.5 a sandwich Calories 517kcal (26%) Carbohydrates 24g (8%) Protein 29g (58%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.3g Cholesterol 96mg (32%) Sodium 1666mg (69%) Potassium 730mg (21%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 836IU (17%) Vitamin C 43mg (48%) Calcium 255mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 517

% Daily Value*

Serving 0.5 a sandwich
Calories 517kcal 26%
Carbohydrates 24g 8%
Protein 29g 58%
Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 0.3g 15%
Cholesterol 96mg 32%
Sodium 1666mg 69%
Potassium 730mg 16%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 836IU 17%
Vitamin C 43mg 48%
Calcium 255mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.