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

Scale

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)

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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