Steak Sandwiches

Steak sandwiches are a regular thing in my house, especially on the weekends when we’re craving something hearty but still easy to throw together. This version is one of my favorites—it feels a little fancy but takes hardly any extra effort. It’s packed with flavor thanks to tender, juicy steak, herby garlic cream cheese, and a bold pop of roasted red pepper. Add some warm, crusty bread and a handful of arugula, and you’ve got a sandwich that hits all the right notes.

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This recipe is all about big, bold flavors without a lot of fuss. I like using ribeye because it stays super tender and juicy, and the quick garlic butter sear adds so much richness. Layering the juicy steak onto toasted homemade baguettes gives this sandwich a rustic, hearty feel that I love. The caramelized onions and bold, flavorful spreads take it to the next level—honestly, it tastes like something you’d order at a restaurant. Whether you’re making these for an easy dinner, a laid-back lunch, or serving a crowd, they always feel a little special without being complicated.

Tips for Success

Let the steak rest for at least 5–10 minutes before slicing—this keeps all those flavorful juices from running out.
I like to use a meat thermometer to ensure my steaks are done to the desired temperature–aim for: 120° – Rare, 130° – Medium rare, 140° – Medium, 150° – Medium-well, 160° – Well done.
Don’t skip toasting the baguette! It gives the sandwich that irresistible crunch and keeps it from getting soggy.
Make sure your cream cheese is softened so it spreads easily and melts into the warm bread and steak.

Steak Sandwiches

Course Dinner, Lunch

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings sandwiches

Calories 901kcal

Author Krista Teigen

Ingredients

Steak

2 ribeye steaks 12-14 ounces each
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons avocado oil
2 tablespoons butter
2 cloves garlic minced

Sandwiches

2 French baguettes 6 ounces each, sliced in half lengthwise
1-2 tablespoons olive oil
1 tablespoon butter
1 red onion sliced
6 tablespoons garlic herb cream cheese
4 tablespoons sun-dried tomato or roasted red pepper spread
2 cups arugula
1 tablespoon red wine vinegar

Instructions

Bring the steak to room temperature. Heat a cast iron skillet on the stove over medium high heat. Season the steak well with plenty of salt and a couple pinches of pepper. When the skillet is very hot, add in the oil.

2 ribeye steaks, 1 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 tablespoons avocado oil
Place the steaks in the pan. Let them cook for 3-4 minutes to create the initial sear. Flip them and cook on the other side for 2 minutes or until desired doneness. For best results, use a meat thermometer to ensure the steak has cooked to the temperature of your desired level of doneness.

2 tablespoons butter, 2 cloves garlic
Top each steak with 1 tablespoon of butter and sprinkle of minced garlic. Transfer the steak to a plate or cutting board and let it rest for 10 minutes before slicing.
Preheat the oven to 350 degrees. Place the baguettes on a sheet pan. Drizzle with olive oil. Once the oven is heated, toast the baguettes for 7-9 minutes until crispy on the outside.

2 French baguettes, 1-2 tablespoons olive oil
While the baguettes are toasting, heat 1 tablespoon of butter in the cast iron skillet over medium heat. Add in the onions, sprinkle with salt, and cook for 7-9 minutes until softened and browned on the edges.

1 tablespoon butter, 1 red onion
Spread the cream cheese on the inside of the top half of each baguette. Then, spread the tomato spread over the cream cheese.

6 tablespoons garlic herb cream cheese, 4 tablespoons sun-dried tomato or roasted red pepper spread
Layer the sliced steak on the bottom half of each baguette. Top the steak with the sliced onion.
Toss the arugula with the red wine vinegar, and then layer the arugula on top of the onion. Then, close the sandwich with the top baguette half. Slice each sandwich in half and serve.

2 cups arugula, 1 tablespoon red wine vinegar

Nutrition

How to Cook Steak Sandwiches Step by Step

Gather all the ingredients together.

Seasoned raw ribeye steaks on a plate surrounded by bowls of garlic herb cream cheese, roasted red pepper spread, sliced red onions, minced garlic, and fresh arugula.

Prepare the steaks: Bring two 12–14 oz ribeye steaks to room temperature. Heat a cast-iron skillet over medium-high heat. Season both sides of the steaks with 1 tsp salt and 1/2 tsp pepper. Once the skillet is hot, add 1 1/2 tbsp avocado oil.

Two perfectly seared ribeye steaks resting in a cast iron skillet with butter melting on top.

Sear the steaks: Place the steaks in the skillet and sear for 3–4 minutes without moving them. Flip and cook for another 2 minutes, or until they reach your desired level of doneness. For best results, use a meat thermometer (130–135°F for medium-rare).

Two ribeye steaks searing in a cast iron skillet, each topped with butter and minced garlic.

Top and rest the steaks: Top each steak with 1 tbsp butter and 1 minced garlic clove. Transfer to a plate or cutting board and let rest for 10 minutes before slicing.

Sliced French baguettes drizzled with olive oil and placed on a baking sheet, ready to be toasted.

Toast the baguettes: Preheat the oven to 350°F. Slice two 6-oz French baguettes in half lengthwise and place them on a sheet pan. Drizzle with 1–2 tbsp olive oil and toast for 7–9 minutes, until crisp on the outside.

Sliced red onions being sautéed in a cast iron skillet with a wooden spatula.

Caramelize the onions: While the bread toasts, melt 1 tbsp butter in the same skillet over medium heat. Add 1 sliced red onion, sprinkle with a pinch of salt, and cook for 7–9 minutes, stirring occasionally, until softened and caramelized at the edges.

Toasted baguette halves spread with a thick layer of garlic herb cream cheese on a baking sheet.

Layer the cream cheese: Once the baguettes are toasted, spread 3 tbsp of softened garlic herb cream cheese on the top half of each baguette.

Toasted baguette halves layered with garlic herb cream cheese and a generous amount of roasted red pepper spread.

Layer the tomato spread: Layer 2 tbsp sun-dried tomato or roasted red pepper spread over the cream cheese.

Sliced cooked steak piled onto the bottom half of toasted baguettes, ready to be assembled into sandwiches.

Slice the steak: Slice the rested steak thinly and layer it on the bottom half of each baguette.

Sliced ribeye steak layered with caramelized onions on toasted baguette halves, ready for the next sandwich layer.

Add the onions: Top with the caramelized onions.

Fresh arugula piled generously over the steak and onion layers on toasted baguette halves.

Add the greens: In a small bowl, toss 2 cups arugula with 1 tbsp red wine vinegar, then layer the arugula over the onions.

Close-up of a fully assembled steak sandwich showing layers of arugula, garlic herb cream cheese, red pepper spread, caramelized onions, and sliced steak on crusty bread.

Serve and enjoy: Close each sandwich with the top baguette half, slice in half, and serve warm. Enjoy!

Four steak sandwiches cut in halves and arranged on parchment paper with kettle chips scattered around and in a bowl.

How to Store and Reheat

You’ll want to enjoy these steak sandwiches fresh, right after assembling, when the bread is crisp and the steak is warm. If you want to prep ahead, you can cook the steak and onions and make the spreads in advance—just store everything in separate airtight containers in the fridge. When you’re ready to eat, reheat the steak gently, toast the bread, and assemble.

Serving Suggestion

I love how versatile these steak sandwiches are—they’re easy to turn into a full meal and feel totally gourmet, right from your own kitchen. I serve them up with fries, baked sweet potato chips, or a simple side salad—something crunchy always hits the spot. They’re also great with pickles or a scoop of creamy coleslaw on the side. For extra flavor, try layering in caramelized onions, sautéed mushrooms, or a swipe of mustard cream sauce. Don’t forget to layer your favorite cheese for an extra melty, savory touch. However you stack them, these sandwiches are always a hit.