Description
This Oven Baked Steak and Arugula Sandwich is a hearty and flavorful meal featuring thinly sliced seared ribeye steak layered with melted white cheese and fresh arugula, all nestled between buttered sourdough bread slices and baked to golden perfection. Ideal for a satisfying lunch or dinner, this recipe combines the richness of ribeye with the peppery freshness of arugula, finished with a crisp, buttery crust.
Ingredients
Scale
Meat
- 16 ounce Boneless Ribeye Steak
Bread & Dairy
- 8 slices Sourdough Bread
- 8 slices White Cheese
- 4 tablespoons Unsalted Butter
Vegetables & Herbs
- 2 cups Arugula
Oils & Seasonings
- 1 tablespoon Avocado Oil
- 1/2 teaspoon Salt
Instructions
- Soften Butter: Take out 4 tablespoons of unsalted butter 1-2 hours before preparing the sandwich to allow it to soften to room temperature for easy spreading.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the assembled sandwiches later.
- Prepare Steak: Remove the 16-ounce boneless ribeye steak from the refrigerator and, while still cold, trim away any large fat areas and discard them.
- Slice Steak Thinly: Place the steak horizontally in front of you and slice it as thin as possible into short, thin slices. Even thin slices ensure quick searing and tenderness. Sprinkle with 1/2 teaspoon of salt.
- Heat Pan and Sear Steak: Heat a cast-iron or sauté pan on high heat with 1 tablespoon of avocado oil. Once hot, spread the thinly sliced steak evenly in the pan and sear for 2 minutes on each side until nicely browned.
- Repeat Searing: Continue searing the steak in sections until all slices are browned. Allow the seared steak to rest on a cutting board or plate.
- Butter Bread: Spread the softened butter evenly on one side of all 8 slices of sourdough bread (total 8 buttered sides).
- Assemble Bottom Layer: Place 4 bread slices butter side down on an aluminum foil-lined baking tray.
- Add Cheese: Place one slice of white cheese on each of the 4 bottom bread slices.
- Add Steak: Layer approximately 5-6 slices of the thinly seared steak onto each piece of bread with cheese. Adjust amount depending on available steak.
- Add Arugula and Cheese: Evenly distribute about ½ cup of fresh arugula on top of the steak layer, then add one more slice of white cheese over the arugula on each sandwich.
- Add Top Bread Slice: Place the remaining 4 slices of sourdough bread on top of each sandwich, with the buttered side facing upward.
- Bake Sandwiches: Place the baking tray with the assembled sandwiches into the preheated oven and bake for 15 minutes until the bread is toasted and cheese melted.
- Broil for Crispiness: Switch the oven to broil on high and broil the sandwiches for 2 minutes, watching carefully to prevent burning of the top bread slices.
- Serve: Remove the sandwiches from the oven immediately and serve whole or cut in half as preferred.
Notes
- Be sure to slice the steak very thinly to allow quick searing and tender texture.
- Using a cast iron skillet helps achieve a perfect sear for the steak slices.
- Butter the bread generously to get a golden, crispy crust during baking.
- Watch the broiler step carefully—top bread can burn quickly.
- Leftover steak can be used for other meals or sandwiches if desired.
- Serve hot for the best melt and flavor experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: steak sandwich, baked sandwich, arugula sandwich, ribeye steak recipe, oven baked sandwich, savory sandwich
