Steak Sandwiches with Garlic Herb Cream Cheese and Sun-Dried Tomato Spread Recipe

Introduction

These steak sandwiches are a delicious combination of juicy ribeye, savory garlic herb cream cheese, and tangy sun-dried tomato spread. Perfectly toasted baguettes and caramelized onions add texture and flavor, making this a satisfying meal for any steak lover.

Ingredients

• 2 ribeye steaks (12-14 ounces each)
• 1 tsp salt
• ½ tsp pepper
• 1½ tbsp avocado oil
• 2 tbsp butter
• 2 cloves garlic (minced)
• 2 French baguettes (6 ounces each, sliced in half lengthwise)
• 1-2 tbsp olive oil
• 1 tbsp butter
• 1 red onion (sliced)
• 6 tbsp garlic herb cream cheese
• 4 tbsp sun-dried tomato or roasted red pepper spread
• 2 cups arugula
• 1 tablespoon red wine vinegar

Instructions

1. Step 1: Bring the steaks to room temperature. Heat a cast iron skillet over medium-high heat and season the steaks generously with salt and pepper. When the skillet is hot, add the avocado oil.
2. Step 2: Place the steaks in the pan and cook for 3-4 minutes to sear. Flip and cook for another 2 minutes or until reaching your desired doneness. Use a meat thermometer for accuracy.
3. Step 3: Add 1 tablespoon of butter and minced garlic on top of each steak. Remove steaks from the pan and let rest for 10 minutes before slicing.
4. Step 4: Preheat the oven to 350°F (175°C). Place the baguettes on a sheet pan, drizzle with olive oil, and toast for 7-9 minutes until crispy on the outside.
5. Step 5: While the baguettes toast, heat 1 tablespoon of butter in the skillet over medium heat. Add the sliced onions, season with salt, and cook for 7-9 minutes until softened and caramelized on the edges.
6. Step 6: Spread garlic herb cream cheese on the inside of the top half of each baguette. Then, spread the sun-dried tomato or roasted red pepper spread over the cream cheese.
7. Step 7: Layer the sliced steak on the bottom half of each baguette and top with the caramelized onions.
8. Step 8: Toss arugula with red wine vinegar, then pile it over the onions. Close the sandwich with the top half of the baguette, slice in half, and serve.

Tips & Variations

• For added richness, try using a blue cheese spread instead of garlic herb cream cheese.
• Replace ribeye with sirloin or flank steak if you prefer a leaner cut.
• For a spicy kick, add a few slices of jalapeño or a drizzle of hot sauce.
• Caramelize the onions slowly over low heat for a sweeter flavor.

Storage

Store any leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. To reheat, unwrap and warm in a preheated oven at 350°F (175°C) for 10-15 minutes to keep the bread crisp and steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for this sandwich?

Yes, you can substitute the French baguette with ciabatta, a hoagie roll, or any crusty bread that can hold up to the juicy fillings.

How can I tell when the steak is cooked to my liking?

Using a meat thermometer is the best way. Aim for about 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well, then let the steak rest before slicing.