If you’re on the hunt for a sandwich that’s as rich in flavor as it is satisfying, you’ve come to the right place. I’m sharing my all-time favorite Sirloin Steak Sandwich with Balsamic Glaze Recipe, and believe me, this one’s a fan-freaking-tastic crowd-pleaser. Juicy steak, tangy balsamic glaze, creamy cheese, and peppery arugula all nestled inside crusty ciabatta — it’s everything you want when you need a hearty, gourmet sandwich that comes together in a flash.
Why You’ll Love This Recipe
- Bold, Balanced Flavors: The balsamic glaze brings a beautiful tang that perfectly complements the juicy sirloin and creamy cheese.
- Quick & Easy to Make: From start to finish takes about 30 minutes, making it ideal for a weeknight treat or casual weekend lunch.
- Versatile Ingredients: You can easily swap in skirt steak or different cheeses for a personal twist.
- Impress With Minimal Effort: Looks gourmet on the plate but doesn’t require fancy cooking skills or hours in the kitchen.
Ingredients You’ll Need
These ingredients combine to create a steak sandwich bursting with savory, creamy, and bright notes. I love using fresh arugula here because its pepperiness really lifts the whole sandwich. When choosing your steak, look for one with good marbling for the juiciest bite.
- Mayonnaise: Acts as a creamy base that smooths out the sharpness of mustard and balsamic.
- Dijon Mustard: Adds a subtle tang and depth to the sandwich spread.
- Boursin cheese: I love this herbed soft cheese for its creamy texture — blue cheese or any crumbly cheese can work too.
- Balsamic Glaze: The star of the show, it adds that sweet-tart finish that keeps you coming back for more.
- Salt and Pepper: Simple but essential seasoning for the steak and sandwich layers.
- Sirloin Steak: Tender and flavorful — skirt steak is a great alternative if you want a slightly different texture.
- Ciabatta Rolls: Their crusty exterior and soft interior make the perfect sandwich vessel.
- Olive Oil: For searing the steak, use a high-smoke oil if possible to get that perfect crust.
- Arugula: Brings a fresh, peppery contrast that balances the richness.
- Shallots: Thinly sliced, they add a subtle sharpness and texture that work wonderfully here.
Variations
I love customizing this recipe depending on what’s in season or what I have on hand. You can easily tailor it to your tastes, so don’t be afraid to get creative or switch things up.
- Cheese Swap: Once, I used creamy goat cheese instead of Boursin for a tangier, lighter flavor — it was amazing and just as rich!
- Different Greens: If you don’t love arugula, baby spinach or even fresh basil leaves can make a great substitute.
- Spicy Kick: Add a few dashes of hot sauce or sprinkle red pepper flakes into the mayo-mustard spread for a fiery twist.
- Vegetarian Version: Replace the steak with grilled portobello mushrooms and keep everything else the same — it’s a delicious way to enjoy this sandwich without meat.
How to Make Sirloin Steak Sandwich with Balsamic Glaze Recipe
Step 1: Prep Your Steak and Ingredients Like a Pro
First things first: let your sirloin steak rest at room temperature for at least 30 minutes before cooking. This helps it cook evenly and stay juicy. While it’s resting, slice up your shallots thinly and crumble the Boursin cheese. Preheat your oven to 350°F, and have all your sandwich components ready to go—trust me, it makes the process way smoother.
Step 2: Sear the Steak to Perfection
Heat a cast iron pan over medium-high heat. Pat your steak dry and season generously with salt and pepper—this is the only seasoning you really need to let the meat shine. Add olive oil to the sizzling pan until it shimmers, then lay in the steak. Let it sear undisturbed for 3-4 minutes, until you get a gorgeous golden-brown crust. When the steak naturally releases from the pan, flip and repeat on the other side.
Step 3: Finish Cooking the Steak in the Oven
Pop the whole pan with the steak into your preheated oven and give it about 5 minutes to finish cooking to medium-rare (adjust time if you want it more or less done). Once done, transfer the steak to a plate and let it rest for at least 5 minutes. Resting is key for juicy, tender slices—skip this and you’ll lose precious juices.
Step 4: Assemble the Sandwich with Love
While the steak rests, toast your ciabatta rolls until just crisp on the edges. Mix your mayo and Dijon mustard together for a creamy spread. Slather this onto the toasted bread, then pile on fresh arugula. Slice your rested steak nice and thin — I like using a sharp knife for clean cuts — and divide it evenly onto the rolls. Sprinkle on the crumbled cheese and shallots, then drizzle that luscious balsamic glaze right on top before capping with the other ciabatta half.
Pro Tips for Making Sirloin Steak Sandwich with Balsamic Glaze Recipe
- Room Temperature Steak Matters: Taking time for the steak to come to room temp before cooking prevents tough meat and ensures even cooking.
- Sharp Knife Is Your Friend: Slicing the steak thinly against the grain guarantees tenderness and a better bite.
- Balsamic Glaze Drizzle: Add the balsamic glaze last to keep its glossy, sticky signature shine and vibrant flavor.
- Don’t Skip Resting the Steak: Resting locks in juices — impatience here results in a drier sandwich!
How to Serve Sirloin Steak Sandwich with Balsamic Glaze Recipe
Garnishes
I like to add a few fresh herbs like chopped parsley or basil on top for a pop of color and freshness. Some thinly sliced pickled jalapeños also add a zingy contrast if you’re craving a little heat. A sprinkle of flaky sea salt right before serving brings everything together beautifully.
Side Dishes
My family goes crazy for these sandwiches paired with crispy sweet potato fries or a simple mixed greens salad tossed with a light lemon vinaigrette. Roasted fingerling potatoes work great too if you want something a bit heartier. For a truly indulgent meal, creamy mac and cheese on the side can’t be beat.
Creative Ways to Present
One time for a casual dinner party, I cut the sandwiches into smaller slider-sized portions and stacked them on a platter for guests to help themselves. It was a hit! You can also layer the sandwich fixings on a charcuterie board and let everyone build their own. Either way, it’s a guaranteed crowd-pleaser and looks inviting on the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which doesn’t always happen!), wrap each sandwich tightly in plastic wrap or foil and store in the fridge for up to 2 days. To keep the bread from getting soggy, you might want to keep the balsamic glaze and cheese separate until you’re ready to eat.
Freezing
I don’t usually freeze this sandwich assembled since the bread and fresh greens don’t thaw well. However, you can freeze leftover cooked steak slices separately in an airtight container for up to 3 months and build fresh sandwiches later.
Reheating
To reheat, warm the steak slices gently in a skillet or microwave. Toast the ciabatta fresh, then assemble the sandwich just before eating to keep everything tasty and fresh. If you reheat a fully assembled sandwich, you risk a soggy, less enjoyable bite.
FAQs
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Can I use a different cut of steak for the Sirloin Steak Sandwich with Balsamic Glaze Recipe?
Absolutely! While sirloin is tender and flavorful, skirt steak or flank steak are excellent alternatives. Just keep in mind that cooking times might vary slightly, and slicing thinly against the grain is key to tenderness no matter the cut.
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What can I substitute for balsamic glaze if I don’t have any?
If you don’t have balsamic glaze, you can reduce balsamic vinegar on the stovetop until syrupy, or mix regular balsamic vinegar with a touch of honey or brown sugar to mimic the sweet tang. A drizzle of good quality BBQ sauce can even work in a pinch for a savory-sweet touch.
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Is this sandwich good for meal prep or packed lunches?
It’s fantastic for lunches but best assembled right before eating to keep the bread crispy and ingredients fresh. Pack the components separately if prepping ahead—especially the steak, greens, and sauce—and assemble on the day you plan to eat.
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Can I make this recipe dairy-free?
Yes! Simply swap the Boursin cheese for a dairy-free spread or omit it altogether. The balsamic glaze and mustard mayo will still give your sandwich plenty of flavor without the cheese.
Final Thoughts
This Sirloin Steak Sandwich with Balsamic Glaze Recipe has become a go-to in my kitchen for good reason. It’s effortless to whip up yet feels like such a treat every single time. Whether you’re making it for a quick lunch or to impress friends over weekend drinks, the layers of flavor and texture never disappoint. I hope you enjoy making it as much as I do—and that it earns a special spot in your recipe rotation too!
Print
Sirloin Steak Sandwich with Balsamic Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Description
This Sirloin Steak Sandwich is a flavorful and satisfying meal featuring tender, perfectly seared sirloin steak, creamy Dijon mayo spread, peppery arugula, tangy balsamic glaze, and crumbled herbed cheese layered on toasted ciabatta rolls. Combining a quick sear and oven finish, it delivers rich flavors with fresh, crisp textures for an impressive yet easy-to-make sandwich.
Ingredients
Sauce and Condiments
- 3/4 cup Mayonnaise
- 1/4 cup high quality Dijon Mustard
- 1/4 cup Balsamic Glaze
Steak and Seasoning
- 2 pounds Sirloin Steak (can substitute skirt steak)
- Salt and Pepper, to taste
- 1/4 cup Olive Oil (or other high smoke point cooking oil)
Bread and Toppings
- 4 Ciabatta Rolls, sliced in half
- 2 cups Arugula
- 1-2 Shallots, peeled and thinly sliced
- 4 ounces Boursin Cheese, crumbled (or blue cheese or other herbed cheese)
Instructions
- Rest the Steak: Remove the sirloin steak from the refrigerator and allow it to come to room temperature for at least 30 minutes. This helps ensure even cooking throughout.
- Preheat Oven: Preheat your oven to 350°F (175°C) to finish cooking the steak after searing.
- Prepare Ingredients: While the steak rests, gather and prepare all other ingredients including slicing the ciabatta rolls, shallots, and crumbling the cheese.
- Heat the Pan: Place a cast iron pan over medium-high heat until hot. Add the olive oil and wait until it shimmers, indicating it is ready for searing.
- Season and Sear Steak: Pat the steak dry with paper towels. Season generously with salt and pepper. Place the steak in the hot pan, allowing it to sear undisturbed for 3–4 minutes until a deep golden crust forms. Flip the steak and sear the other side for another 3–4 minutes.
- Finish Steak in Oven: Transfer the pan with the seared steak into the preheated oven and cook for about 5 minutes or until your desired doneness is reached (e.g., medium-rare is about 130-135°F internal temperature).
- Rest the Steak: Remove the pan from the oven and transfer the steak to a plate. Cover loosely with foil and let it rest for at least 5 minutes to redistribute juices.
- Toast Bread and Prepare Spread: While the steak rests, toast the ciabatta roll halves until lightly browned and crisp. In a small bowl, combine the mayonnaise and Dijon mustard to create a flavorful spread.
- Assemble the Sandwiches: Spread the Dijon mayonnaise evenly on the toasted ciabatta bottoms. Top with a layer of fresh arugula, then thinly slice the rested steak and evenly divide it among the sandwiches.
- Add Cheese, Shallots, and Drizzle: Sprinkle the crumbled Boursin cheese and sliced shallots on top of the steak, then drizzle with balsamic glaze for a sweet and tangy finish.
- Serve: Place the top half of the ciabatta roll on each sandwich and serve immediately for a delicious and hearty meal.
Notes
- This sandwich is quick to make but looks impressive, perfect for impressing guests or a gourmet weeknight meal.
- The balsamic glaze adds a pleasant sweetness that balances the richness of the steak and cheese.
- Boursin cheese can be substituted with blue cheese or any herbed soft cheese for variation.
- Using a cast iron pan helps develop the best sear and crust on the steak.
- Allowing the steak to rest before and after cooking is crucial for juicy results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
