This gourmet steak sandwich is everything you want at a picnic or al fresco lunch—tender steak, creamy avocado mayo, crispy fried shallots, and gooey Havarti cheese. This delicious sandwich is simple but so satisfying—just the right mix of indulgent without being over the top. Whether you’re having a picnic or just wanting something delicious to enjoy, this sandwich will make your Valentine’s Day feel a little more special.
The Best Steak Sandwich Ever
Sure, I could've just gave y'all a post about how I use leftover steak on toasted bread, slap some mayo and greens on it and called it a sandwich, but baby, I couldn't do that to you. You came for a recipe, so I needed to deliver. It's Steak Week, after all.
I can't even begin to tell you how much I absolutely love this recipe, friend. A great steak sandwich is my go-to for picnics, because they're just so delicious and easy.
I had to bring this one to the forefront simply because it's my 'gourmet' picnic style sandwich that incorporates all the good things: crunch from the fried shallots, an avocado mayo that's the perfect mix of creamy, a little acidic, with a touch of spice, juicy steak under melty cheese, fresh and peppery arugula, all on a perfectly toasted baguette. It's picnic perfection.
Ingredients Needed for this Sandwich
For the Avocado Mayo
- Ripe Hass Avocado
- Kewpie Mayo - my fave mayo has finally become mainstream in the U.S.! This is richer and has more umami than your typical mayo.
- Lemon Juice - just to help brighten up this mayo so it's not too rich.
- Calabrian Chilies - I had these on hand and they add a yummy yet mild heat. Honestly, I wanted to use them because I feel like I use chipotle peppers sooo much!
- Parsley - fresh parsley does have flavor, y'all! It's peppery and herbaceous, great to round out the mayo.
- Kosher Salt and Black Pepper to taste
For the Fried Shallots
- Shallots - I used my favorite safety mandoline to thinly slice them into rings for even cooking
- Kosher salt and black pepper
- Vegetable oil for frying
For the Steak Sandwich
- New York strip steak - it's what we had on hand! Use a nice cut of steak that you like; I would swap in ribeye, flank steak, or skirt steak if that's what you prefer.
- Baby arugula - for a fresh, peppery kick. I also like baby spinach and gem lettuce.
- Havarti cheese - this is a mild, creamy, super melty cheese that I absolutely love.
- A baguette that’s sturdy enough to hold all the goodness. I also use sub sandwich rolls or other 'sandwich roll' types of bread.
How to Make this Gourmet Steak Sandwich
Step 1 | Make the fried shallots. Start by slicing your shallots thinly. Heat oil in a pan to medium heat (about 300°F), and once hot, carefully add the shallots. Fry them until golden brown and crispy—this should take about 15 minutes. Once fried, remove them from the oil and drain on paper towels. Season with a pinch of salt while they’re still hot. Set aside.
Step 2 | Make the Avocado Mayo. Put everything into a medium bowl and blend up with an immersion blender until smooth and creamy (or do the same thing in a blender or food processor). Give a taste and season as needed.
Step 3 | Preheat your cast iron skillet or pan to medium-high heat. Sear your steak for about 3 minutes per side, until it’s got a beautiful golden crust on the outside and still juicy on the inside. Place the steak on a cutting board to rest for a few minutes, then slice the steak against the grain.
Step 4 | Toast the baguette. Slice the baguette lengthwise, drizzle a thin layer of olive oil on the cut sides of the bread, and toast it cut side up in the oven under a low broil or on the stovetop in a hot pan until it’s golden and crispy.
Step 5 | Assemble the sandwich. Spread a thin layer of avocado mayo on the cut sides of the toasted baguette. Layer on the slices of steak steak, followed by slices of Havarti cheese. Put it back into the oven for a minute just to melt that cheese perfectly, then top with the arugula and crispy shallot rings.
Step 6 | Close the sandwich and wrap it in parchment to take it with you!
Chef's Tips
- When frying the shallots, make sure the oil is hot enough so they get crispy but not greasy. If the oil’s too cool, they’ll absorb too much oil.
- You can make the fried shallots ahead of time and store them in an airtight container at room temperature. They’ll stay crispy for a couple of days.
- The steak is key—use a nice, tender cut of steak, like New York strip steak, for the best results. Let it rest after cooking so it stays juicy when you slice it.
Variations and Substitutions
- Swap in provolone cheese or cheddar if you want a sharper, more flavorful cheese to pair with your steak.
- Try adding caramelized onions to your sandwich for a bit of sweetness that pairs beautifully with the savory steak.
- For a smoky kick, add a couple of chipotles in adobo sauce to make a chipotle mayo instead of the regular avocado mayo, or try an amazing roasted garlic butter to spread onto the cut side of the baguette when toasting.
- If you don't do mayo, try my avocado lime crema instead.
- Swap the baguette for focaccia, ciabatta, or sourdough instead.
How to Prepare the Steak Sandwich Ahead of Time
I’m all about making things stress-free, especially when you’re planning to share a great meal.
For this steak sandwich, cook the steak ahead of time, and warm it up before slicing (you can do this in the oven at 300 degrees for 15 minutes or in a sous vide bath). You can also make the fried shallots, let them cool and then store and avocado mayo a day in advance. The crispy shallots will stay crunchy, and the avocado mayo will have time to come together, making it even more flavorful.
When you're ready to assemble, just toast your baguette, warm up the steak slices, and bring everything together for a gourmet steak sandwich that's a total showstopper.
What to Serve with Your Sandwich on a Picnic
A picnic spread isn’t complete without a few sides to go with that gourmet steak sandwich. Make a mini spring or winter charcuterie board, grab some macarons from a bakery, and always some fresh flowers. Boys, take notes!
Equipment Used
- Safety Mandoline for the shallots
- Immersion Blender - you can also use a blender or food processor to make the mayo, whatever you got!
- Cast iron skillet - for the perfect steak sear)
- Baking sheet - to toast the bread
- Cutting board and sharp knife - for slicing the steak and assembling the sandwich
FAQs
If you have leftovers, wrap the sandwiches tightly in foil or plastic wrap and store them in the fridge for up to 2 days. Reheat the steak in a pan to keep it juicy and warm before serving.
Yes, you can substitute with regular mayo, but Kewpie mayo brings an extra level of richness and flavor. If you don’t have it, a bit of mayo mixed with a dash of rice vinegar can mimic that creamy, tangy taste.
Yes, you can! You can fry the shallots ahead of time and store them in an airtight container at room temperature. They’ll stay crispy for a couple of days.
I used this guide from Serious Eats to learn how to wrap any sandwich. Then I just tape and tie it with butcher's twine for extra security.
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Gourmet Steak Sandwich Recipe
Equipment
- 10 Inch Cast Iron Skillet
Ingredients
For the Avocado Mayo
- 1 ripe Hass avocado, peeled and pitted
- 2 tablespoons Kewpie mayo
- 1 tablespoon lemon juice, that's about 1 lemon
- 2 Calabrian chilies, chopped
- 1 tablespoon fresh parsley, chopped
- Kosher salt and black pepper, to taste
For the Fried Shallots
- 2 shallots, thinly sliced into ⅛th inch rings
- 2 cups vegetable oil, for frying
- kosher salt and black pepper, to taste
For the Steak Sandwich
- 12 ounce New York strip steak, or ribeye, flank steak, or skirt steak
- 2 teaspoon kosher salt
- 2 6 inch baguettes, basically a 12 inch baguette cut in half
- olive oil, for drizzling on the baguette before toasting
- 2 handfuls baby arugula
- 4 slices havarti cheese
Instructions
Make the avocado mayo
- In a medium bowl, combine the avocado, Kewpie mayo, lemon juice, Calabrian chilies, and parsley. Use an immersion blender to blend everything together until smooth and creamy. If you’re using a blender or food processor, you can do that as well. Taste and adjust seasoning with salt and pepper as needed.1 ripe Hass avocado, 2 tablespoons Kewpie mayo, 1 tablespoon lemon juice, 2 Calabrian chilies, 1 tablespoon fresh parsley, Kosher salt and black pepper
Make the fried shallots
- Heat vegetable oil in a pan to medium heat (about 300°F). Once the oil is hot, carefully add the shallots in small batches. Fry them until golden brown and crispy—this should take about 15 minutes. Once fried, remove them from the oil and drain on paper towels. While they’re still hot, season with a pinch of salt and pepper. Set aside.2 shallots, 2 cups vegetable oil
- Once fried, remove them from the oil and drain on paper towels. While they’re still hot, season with a pinch of salt and pepper. Set aside.kosher salt and black pepper
Cook the steak
- Preheat your cast iron skillet or pan to medium-high heat. Season your steak with salt. Sear the steak for about 3 minutes per side, until it’s got a beautiful golden crust and is still juicy on the inside. After cooking, remove the steak from the pan and place it on a cutting board to rest for a few minutes. Once rested, slice the steak thinly against the grain.12 ounce New York strip steak, 2 teaspoon kosher salt
Toast the baguette
- Slice the baguette lengthwise and drizzle a thin layer of olive oil on the cut sides of the bread then place on a baking sheet. Toast it cut-side up either under a low broil in the oven or in a hot pan on the stovetop until golden and crispy.2 6 inch baguettes, olive oil
Assemble the sandwich
- Spread a thin layer of the avocado mayo on one side of each half of the toasted baguette. Layer the sliced steak on the bottom half, followed by the Havarti cheese. Place the sandwich back into the oven for about a minute to melt the cheese. Once the cheese is melty, top with the arugula and fried shallots.2 handfuls baby arugula, 4 slices havarti cheese
Finish and serve
- Close the sandwich and slice it into manageable portions.
Recipe Notes
Chef's Tips
- When frying the shallots, make sure the oil is hot enough so they get crispy but not greasy. If the oil’s too cool, they’ll absorb too much oil.
- You can make the fried shallots ahead of time and store them in an airtight container at room temperature. They’ll stay crispy for a couple of days.
- The steak is key—use a nice, tender cut of steak, like New York strip steak, for the best results. Let it rest after cooking so it stays juicy when you slice it.
Leave a Reply