Steak Sandwich with Caramelized Onions {Elegant!}

Fancy, meet feast-y! This elegant Steak Sandwich with Caramelized Onions and Brie puts a classy spin on an iconic recipe. The grilled steak is tender, the cheese is decadently creamy, and the sweet caramelized onions take us from “I may have another” to “Someone pass me my bib!”

This gourmet spin on a steak sandwich is equal parts elegance and primal satisfaction.

Tender, juicy pieces of your steak of choice—I used strip steak, though other cuts such as ribeye, sirloin, or tenderloin work well too—smothered in Brie cheese for vavoom, then nestled into soft bread with fig jam, Dijon caramelized onions, and peppery arugula, these steak sandwiches can be prepared full-size for a main event or how we chose to serve them, as mini steak sliders for a hearty appetizer.

Steak sandwiches are appropriate for a special dinner at home or to surprise and delight your friends. To elevate them for a formal affair, try these steak sliders with an elegant Strawberry Champagne, or keep them more casual alongside a fun Skinny Margarita.

Whether you need an impressive appetizer or easy meal, this steak sandwich with caramelized onions and Brie will rise to the occasion.

Mini steak sandwiches with caramelized onions and Brie

How to Make a Steak Sandwich

A steak sandwich restaurant-style doesn’t need to be reserved just for evenings out. It’s easy to create a gourmet version at home. Touches like arugula and caramelized onions set this sandwich apart from its peers.

Not only does this steak sandwich look impressive, it tastes magnificent.

The Ingredients

  • Steaks. Juicy, flavorful, and so scrumptious paired with all the different toppings. I opted to make a strip steak sandwich, though a sirloin steak sandwich would be excellent also. When selecting strip steaks, look for ones that have a nice balance of lean meat and fat. You can use a different cut of beef if there’s one you prefer. I think making this as a sliced tenderloin or ribeye steak sandwich recipe would be tasty. You can also make a steak sandwich with leftover roast beef.
  • Red Onion + Dijon Mustard. For the most perfect tangy caramelized onions. The Dijon pairs nicely with the fig and Brie.
  • Arugula. Adds a fresh, peppery element to the sandwiches.
  • Brie Cheese. Unbelievably creamy, cheesy goodness that oozes dreamily down the sides of the sandwich.
  • Fig Jam. In lieu of a steak sandwich sauce, I used fig jam for a touch of added elegance and ease. Its sweetness plays well with the savory steak and cheese, without overpowering.
  • Buns. Use French rolls, pretzel rolls, ciabatta, or any similar soft and sturdy buns. For a more substantial meal, these steak sandwiches can also be served on a sliced baguette or full-sized bun.

The Directions

  1. Season the steak, and let it come to room temperature.
  2. Saute the onions until caramelized, then add the mustard.
  3. Sear the steaks in a skillet over medium-high heat; you also can cook the steaks on a grill.
  4. Assemble the sandwiches in a baking dish and brush the tops with butter. Bake for 15 minutes at 350 degrees F. DIG IN!

Steak sandwiches being assembled

How to Prepare Steak for a Sandwich

Our sandwich steak is cut from the beef strip steak, and it’s truly delicious. Preparing the steak properly is critical for the best steak sandwich.

  • Seasoning. A generous amount of salt and pepper is how you tenderize a steak sandwich for this recipe and creates five-star flavor.
  • Temperature. Make sure your steaks are able to come to room temperature before you begin searing them. Cold steaks won’t cook uniformly and may become tough.
  • Don’t Overcook. Keep an instant read thermometer nearby, and make sure you remove your steaks from the heat when they reach an internal temperature of 125 degrees F. The residual heat will continue to cook them a little as they sit. Medium rare steak should be cooked to about 135 degrees F.
  • Wait to Slice. Once you’ve removed your steaks from the skillet, wait at least 10 minutes before slicing them into strips. This results in a juicier, better-tasting steak, because the juices can reincorporate into the meat.

Make Ahead and Storage Tips

  • To Make Ahead. The Dijon onions can be prepared and stored in the refrigerator up to 2 days in advance. Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1 hour in advance. Bake just before serving.
  • To Store. Refrigerate leftover sandwiches in an airtight storage container for up to 2 days.
  • To Reheat. Gently rewarm sandwiches in a baking dish in the oven at 35o degrees F.

What Goes Well with a Steak Sandwich?

Three steak sandwiches on a cutting board with onions and cheese

More Delicious and Elegant Appetizer Recipes

Tools Used to Make This Recipe

  • Nonstick Pan. The perfect pan for making the caramelized onions and searing the steak.
  • Baking Dish. You’ll find yourself constantly reaching for this invaluable kitchen tool.
  • Instant Read Thermometer. The best way to make sure your beef is cooked through.

While I’m not sure who invented the steak sandwich, I’m very glad they did and that it led me to this crowd-pleasing recipe. I hope it adds a touch of elegance to an evening for you soon.

If you try this recipe please leave a comment below to let me know how it came out. I love hearing from you!

Steak Sandwich with Caramelized Onions and Brie

Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that’s both easy and elegant!

Servings: 8 sandwiches

  • 2 beef strip steaks (10 ounces each) about 1-inch thick each*
  • Kosher salt
  • Ground black pepper
  • 2 1/2 tablespoons extra virgin olive oildivided
  • 2 large red onionsthinly sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons melted unsalted butter
  • 8 mini-sized French rolls,pretzel buns, or similar soft, but sturdy buns
  • 1 1/2 cups arugula
  • 8 ounces Brie cheesecut into thin slices
  • 1/2 cup fig jam
  • Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.

  • Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.

  • Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them—if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.

  • Spread the melted butter onto the bottom of a 9×13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

  • *Feel free to substitute the strip steaks for another cut of beef you enjoy. Sliced tenderloin would also be fantastic.
  • TO MAKE AHEAD: The Dijon onion topping can be prepared and stored in the refrigerator up to 2 days in advance. Whole sandwiches can be assembled, arranged in the pan, and kept at room temperature for 1-2 hours in advance. Bake just before serving.

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