Easy Steak Sandwich with Lemon Basil Aioli and Arugula Recipe

Introduction

This easy steak sandwich is a delicious and satisfying meal perfect for lunch or a casual dinner. With tender shaved steak, caramelized onions, melted cheese, and a zesty Lemon Basil Aioli, it’s packed with flavor and ready in minutes.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 onion (thinly sliced)
• 1 pound shaved steak
• 1 ½ teaspoons kosher salt (divided)
• 4 slices Monterey jack cheese (or your favorite cheese)
• 1 ciabatta (cut into 4 pieces or use baguette)
• ¼ cup Lemon Basil Aioli (divided or use mayo)
• 1 ½ cups arugula (divided)

Instructions

1. Step 1: Heat a large non-stick pan over medium heat and add 1 tablespoon of olive oil, thinly sliced onion, and ½ teaspoon of salt. Sauté for 5 to 7 minutes until the onions are slightly caramelized, stirring often to prevent burning. Remove onions to a bowl and set aside.
2. Step 2: Increase the heat to high in the same pan. Add the remaining 1 tablespoon of olive oil, shaved steak, and the remaining 1 teaspoon of salt. Cook, stirring occasionally, until the steak is browned, about 5 minutes.
3. Step 3: Remove the pan from heat and stir the caramelized onions back into the steak mixture.
4. Step 4: Cut the ciabatta into 4 equal pieces and then slice each piece in half. Lightly toast the bread. Spread Lemon Basil Aioli on both sides of each piece. On one side of each piece, layer the steak and onion mixture, then top with a slice of cheese. Toast the sandwich in a toaster oven for a few minutes until the cheese melts.
5. Step 5: Once the cheese is melted, remove the sandwich from the toaster oven. Add arugula on top of the melted cheese, place the top half of the bread over it, and cut the sandwich in half. Serve and enjoy!

Tips & Variations

• Substitute the Monterey jack cheese with provolone or cheddar for different flavors.
• Use mayonnaise mixed with lemon zest and chopped basil if you don’t have Lemon Basil Aioli.
• For extra crunch, add sliced pickles or crispy fried onions inside the sandwich.

Storage

Store leftover steak sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak and onions gently in a pan before assembling the sandwich again. Toast the bread fresh for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, baguette, sourdough, or a sturdy roll works well as alternatives to ciabatta for this sandwich.

Is shaved steak necessary or can I use another cut?

Shaved steak cooks quickly and absorbs flavor well, but you can thinly slice flank or skirt steak if shaved steak is unavailable. Just be sure to cook it quickly over high heat.

Easy Steak Sandwich with Lemon Basil Aioli and Arugula Recipe

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★★★★★

4.5 from 51 reviews

• Author: Ben
• Total Time: 25 minutes
• Yield: 4 sandwiches 1x

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Description

This Easy Steak Sandwich recipe combines tender shaved steak sautéed with caramelized onions, melted Monterey jack cheese, and peppery arugula on lightly toasted ciabatta bread spread with zesty Lemon Basil Aioli. It’s a quick and flavorful sandwich perfect for lunch or a casual dinner.

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Ingredients

Scale 1x2x3x

For the Steak and Onions

• 2 tablespoons olive oil (divided)
• 1 onion, thinly sliced
• 1 pound shaved steak
• 1 ½ teaspoons kosher salt (divided)

For the Sandwich

• 4 slices Monterey jack cheese (or your favorite cheese)
• 1 ciabatta loaf, cut into 4 pieces or use baguette
• ¼ cup Lemon Basil Aioli (divided) or mayonnaise as substitute
• 1 ½ cups arugula (divided)

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Instructions

1. Sauté Onions: Heat a large non-stick pan over medium heat and add 1 tablespoon of olive oil. Add the thinly sliced onions and ½ teaspoon of kosher salt. Sauté for 5-7 minutes, stirring frequently to prevent burning, until onions are slightly caramelized. Remove the onions to a bowl and set aside.
2. Cook Steak: Increase heat to high in the same pan. Add the remaining 1 tablespoon of olive oil, the shaved steak, and the remaining 1 teaspoon of kosher salt. Sauté the steak for about 5 minutes or until browned.
3. Combine Steak and Onions: Remove the pan from heat and add the caramelized onions back in with the steak. Stir well to combine the flavors evenly.
4. Prepare Bread and Assemble: Cut the ciabatta into 4 equal pieces and then each piece in half. Lightly toast the bread pieces. Spread Lemon Basil Aioli on both sides of each bread piece. On one half of the bread, add the steak and onion mixture, then top with a slice of Monterey jack cheese.
5. Melt Cheese and Final Assembly: Place the assembled sandwich halves in a toaster oven and toast for a few minutes until the cheese melts beautifully. Once melted, remove the sandwich from the oven, top with arugula, cover with the other bread half, and cut the sandwich in half to serve. Enjoy!

Notes

• You can substitute Lemon Basil Aioli with regular mayonnaise or garlic aioli for different flavor profiles.
• For a spicier variant, add a few dashes of hot sauce or sliced jalapeños.
• Use freshly shaved steak from the butcher for best texture, or thinly slice your own from steak cuts like ribeye or sirloin.
• Toasting the bread lightly before assembling helps keep the sandwich from becoming soggy.
• Serve immediately while the cheese is hot and melted for best enjoyment.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Keywords: steak sandwich, easy steak sandwich, shaved steak recipe, sandwich with caramelized onions, Monterey jack cheese sandwich