Steak Sandwich
Savor the mouthwatering goodness of this crispy steak sandwich, elevated with a zesty homemade aioli that packs a flavorful punch! Pair it with golden, crispy fries for the ultimate indulgence. Get ready to bite into a delight that’s bursting with savory satisfaction!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- parsley
- pepper & salt
🥩Meat & Seafood(1)
- steak
🥛Dairy & Eggs(1)
- parmesan cheese
🫙Pantry Staples(2)
- ciabatta bread
- sunflower oil
🧂Spices & Seasonings(1)
- paprika powder
🍯Sauces & Condiments(2)
- 1 tbsp aioli (15 ml)
- 1 tbsp sriracha (15 ml)
📦Other(3)
- arugula
- (French) fries
- 2 tbsp mayo (30 ml)
👨🍳 Instructions
- 1
Make the sauce by mixing 2 tablespoons of mayo, 1 tablespoon of aioli, and 1 tablespoon of sriracha.
- 2
Heat sunflower oil in a pan. Season the steak with pepper and salt, then sear in the pan for about 3 minutes on each side.
- 3
While the steak rests, fry the fries and season them with salt, paprika powder, parsley, and parmesan cheese.
- 4
Assemble the sandwich with ciabatta bread, sauce, arugula, and the cooked steak. Top with fries and extra parmesan cheese.
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature using high heat to create Maillard reaction browning in the first 90 seconds, then reduce heat to finish cooking through without burning.technique400-450°F surface temp
- ✓Rest your seared steak for 3-5 minutes (half the cooking time) so muscle fibers relax and redistribute juices, preventing a soggy sandwich bottom.timing3-5 minutes
- ✓Toast ciabatta cut-side down for 1-2 minutes until golden to create a moisture barrier that prevents sauce from making bread soggy.technique1-2 minutes
- ✓Slice steak against the grain at a 45-degree angle in ¼-inch strips to break muscle fibers and reduce chewing resistance by up to 40%.technique¼-inch strips, 45-degree angle
- ✓Fry potatoes at exactly 325°F for first fry (3-4 minutes) then 375°F for second fry (2-3 minutes) to achieve crispy exterior and fluffy interior through controlled moisture removal.technique325°F then 375°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Steak Sandwich
Savor the mouthwatering goodness of this crispy steak sandwich, elevated with a zesty homemade aioli that packs a flavorful punch! Pair it with golden, crispy fries for the ultimate indulgence. Get ready to bite into a delight that’s bursting with savory satisfaction!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- parsley
- pepper & salt
🥩Meat & Seafood(1)
- steak
🥛Dairy & Eggs(1)
- parmesan cheese
🫙Pantry Staples(2)
- ciabatta bread
- sunflower oil
🧂Spices & Seasonings(1)
- paprika powder
🍯Sauces & Condiments(2)
- 1 tbsp aioli (15 ml)
- 1 tbsp sriracha (15 ml)
📦Other(3)
- arugula
- (French) fries
- 2 tbsp mayo (30 ml)
👨🍳 Instructions
- 1
Make the sauce by mixing 2 tablespoons of mayo, 1 tablespoon of aioli, and 1 tablespoon of sriracha.
- 2
Heat sunflower oil in a pan. Season the steak with pepper and salt, then sear in the pan for about 3 minutes on each side.
- 3
While the steak rests, fry the fries and season them with salt, paprika powder, parsley, and parmesan cheese.
- 4
Assemble the sandwich with ciabatta bread, sauce, arugula, and the cooked steak. Top with fries and extra parmesan cheese.
💡 Pro Tips
- ✓Sear steak at 400-450°F surface temperature using high heat to create Maillard reaction browning in the first 90 seconds, then reduce heat to finish cooking through without burning.technique400-450°F surface temp
- ✓Rest your seared steak for 3-5 minutes (half the cooking time) so muscle fibers relax and redistribute juices, preventing a soggy sandwich bottom.timing3-5 minutes
- ✓Toast ciabatta cut-side down for 1-2 minutes until golden to create a moisture barrier that prevents sauce from making bread soggy.technique1-2 minutes
- ✓Slice steak against the grain at a 45-degree angle in ¼-inch strips to break muscle fibers and reduce chewing resistance by up to 40%.technique¼-inch strips, 45-degree angle
- ✓Fry potatoes at exactly 325°F for first fry (3-4 minutes) then 375°F for second fry (2-3 minutes) to achieve crispy exterior and fluffy interior through controlled moisture removal.technique325°F then 375°F