Steak & Brie Sandwich
If you’re looking to elevate your sandwich game, this Steak & Brie Sandwich is about as good as it gets. Juicy, perfectly cooked steak layered with creamy brie, sweet caramelized red onions, peppery arugula, and a garlicky Dijon aioli all tucked inside a toasted ciabatta bun. Every bite has the perfect balance of rich, savoury, creamy, and fresh flavours.
This is one of those recipes that feels like something you’d order at your favourite café or bistro, but it’s surprisingly easy to recreate at home. The key is starting with a well-seasoned steak and giving it a beautiful sear before letting it rest. Slicing it thinly against the grain keeps every bite tender and lets the steak shine as the star of the sandwich.
The caramelized onions are well worth the extra few minutes. As they slowly cook, they become incredibly sweet and jammy, adding a depth of flavour that pairs beautifully with the creamy brie. The simple garlic Dijon aioli ties everything together with just the right amount of richness and tang, while the fresh arugula adds a peppery bite that keeps the sandwich from feeling too heavy.
Whether you’re making this for a weekend lunch, a patio dinner, or an easy date night at home, it’s a recipe that looks impressive without requiring complicated ingredients or techniques. Pair it with crispy fries, a simple green salad, or kettle chips, and you’ve got a restaurant-quality meal that’s guaranteed to make it into your regular rotation.
This has quickly become one of our favourite ways to enjoy steak during the warmer months. It’s fresh enough for spring and summer, hearty enough to satisfy any craving, and one of those sandwiches you’ll be thinking about long after the last bite.
Steak & Brie Sandwich
Ingredients
Ingredients
- 1 steak ribeye, striploin, or sirloin, about 10-12 oz
- Salt and freshly cracked black pepper to taste
- 2 ciabatta buns
- 4-6 slices brie cheese
- 1 cup baby arugula
Caramelized Red Onion
- 1 red onion thinly sliced
- 1 tbsp olive oil
- Pinch of salt
Ultimate Sandwich Sauce
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 garlic clove finely grated
- Salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-low heat. Add the sliced red onion with a pinch of salt and cook, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized.
- Meanwhile, generously season the steak with salt and pepper.
- Heat a cast iron skillet over high heat. Sear the steak for about 3 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
- While the steak rests, toast the ciabatta buns until lightly golden.
- In a small bowl, stir together the mayonnaise, Dijon mustard, grated garlic, salt, and pepper.
- Spread the sandwich sauce generously over both halves of each toasted bun.
- Layer the sliced steak onto the bottom bun, followed by the brie, caramelized onions, and baby arugula.
- Top with the remaining bun and serve immediately while the steak is warm and the brie is slightly softened.
