Steak Sandwich with Brie Cheese

What goes with steak sandwiches?

A steak sandwich pairs wonderfully with sliced vegetables, coleslaw, green salad, and, of course, French fries. My personal recommendations for side dishes include crispy oven fries, grilled sweet potato wedges, Brussel sprout salad, or apple cider vinegar coleslaw. While all options are delicious, if you’re aiming for increased fiber and a well-balanced meal, a salad or a side of sliced veggies would be the optimal choice.

Steak Sandwich with Brie Cheese

Packed with tender, juicy steak, ooey-gooey cheese, and sweet caramelized onions, this steak sandwich is perfect for a hearty lunch or a simple dinner.

Ingredients

6 ounces of steak or leftover steak
4 slices of crusty bread or 2 ciabatta bread
2 oz. of brie cheese, thinly sliced
½ red onion, thinly sliced
1 cup arugula
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon butter
Salt
Pepper

Instructions

Heat butter in a large skillet over medium heat. Add sliced onions and sauté for 5 minutes or until they start to soften. Sprinkle a pinch of salt, reduce the heat to low, and continue cooking, stirring occasionally to prevent sticking and uneven coloring. Cook until they turn dark and caramelized, about 10 to 15 minutes.
Preheat a grill, grill pan, or cast-iron skillet to medium-high heat. If using a pan, add olive oil. Place the steak on a cutting board and generously season with salt and pepper on both sides.
Once the grill or skillet is hot, add the steak and cook until it’s golden brown and slightly charred, about 4 to 5 minutes. Flip the steak and continue grilling for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well. For precise cooking, use an instant-read thermometer to check the steak’s doneness (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Once cooked, transfer the steak to a cutting board or plate, tent it with aluminum foil, and let it rest for at least 5 minutes before slicing.
Optional: While the steak is resting, toast the bread or broil it in the oven.
After the steak has rested, place it on a cutting board and slice it into thin strips against the grain.
Lay the bread on a cutting board and spread the bottom slice with mustard. Add slices of steak, a pinch of salt and pepper, brie cheese, caramelized onions, and arugula, and top with the second slice of bread spread with mayonnaise. These ingredients yield two sandwiches.
The steak sandwiches can be served immediately or stored in the fridge, wrapped in plastic wrap or an airtight container, for up to 24 hours.