Gourmet Steak Sandwich Recipe

a picnic style gourmet steak sandwich cut in half and stacked

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The best steak sandwich is one with a toasted baguette smeared with avocado mayo and piled high with sliced steak, baby arugula, and crispy fried shallots!

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 517kcal

Author: Eden Westbrook

Equipment

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.

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.

Nutrition