Make Great Steak Sandwiches in Five Easy Steps

Make Great Steak Sandwiches in Five Easy Steps

Hey guys! It is finally summer again, here in the Midwest and that means we are finally able to grill! One of the best go to sandwiches is this steak sandwich. It is packed with so much flavor! What makes this recipe so special is the sauce made with the Boursin cheese. It is absolutely divine and I can’t wait to share it with you!

Like all great sandwiches, what you put in it, matters. So if you are going to make this a dinner meal, then don’t hold back. Buy the good bread. Buy the good cheese. Feed your senses as much as you feed your belly because why not? Have the full experience!

Meat & Cheese:

I’ve tried different ways of having the meat on the sandwich. I’ve tried chopping it up after grilling it, slicing it thin and buying thin ribeyes, grilling those and piling it high. I think it really just boils down to personal preference. Personally, I like thinly sliced ribeye.

For the cheeses, the white American is how I wrote the recipe and my favorite but obviously you can use your favorite slice! Now when it comes to the Boursin Caramelized Onion & Herb Cheese, it is unique to the special sauce so I’m not sure what to substitute it for. Maybe start with the original Boursin for a less full flavor.

Swaps & Specs:

• Use Ribeye or New York Strip for the meat since they are the most tender cuts for this application. You can cut it up however you want after it’s grilled.

• I get white American cheese from the deli, a little on the thicker side of it and I use two on each sandwich when I have it on hand for extra cheesiness!

• For the bread I have used french demi baguettes, french subs, and ciabatta rolls. I like the ciabatta rolls the best. Also, if you use these then you will be able to make 8 sandwiches instead of 6.

• The caramelized mushrooms and onions add another layer of flavor to this sandwich but as always, if you are absolutely opposed, leave it off.

• My favorite seasoning to use is Tone’s Rosemary Garlic. I get mine from Sam’s Club but you can probably order it from Amazon. It’s a great all around seasoning to have on hand, I just love it!

• Rubbing a whole clove of garlic on the toasted bread is optional, but if you’ve never done it, give it a go… NEXT LEVEL FLAVOR! Let me tell you!

The Steak sandwich is one of our faves and I hope you like it too! As always thanks for looking and if you have any questions, please try one of my social media pages to message me!

Steak Sandwiches with Boursin

Tender grilled steak paired with sauteed mushrooms and sweet onions, baby arugula, cheese and a special Boursin based spread, all on a crusty but soft ciabatta bread.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6 sandwiches

Calories 550 kcal

Equipment

• 1 Large sheet pan

Ingredients

  

Steak Marinade:

• 2-3 lbs. steak ribeye or new york strip
• 6 tbsp Tones rosemary garlic
• 3 tbsp Worcestershire sauce
• 2 tbsp oil use what you like

Sandwich Ingredients:

• 6 ciabatta rolls
• 8 oz. baby bella mushrooms, sliced
• 2 large sweet onions, sliced
• 1 stick butter
• 4 tbsp garlic, minced
• 2 whole cloves garlic optional
• 6 thick slices white American cheese
• 6-8 tbsp mayo
• salt and pepper to taste
• 5-8 oz baby arugula

Sauce Ingredients:

• 2 tsp creamy horseradish
• 1 tsp A1 steak sauce
• 1 Boursin Caramelized Onion & Herb Cheese

Instructions

 

• Marinate the steak with the seasoning, worcestershire sauce and oil for at least an hour, longer if you can.
  
• Melt half a stick of butter in a pan and add onions. Cook about 5 minutes then add rest of butter and the sliced mushrooms. Season with salt and pepper and chopped garlic. Cook down another 15-20 minutes or until caramelized.
  
• While the mushrooms/onions are cooking, make the sauce. in a small bowl add: the whole pack of Boursin cheese, A1 and horseradish. Mix with a fork until well blended.
  
• Grill steaks until desired doneness and toast bread on grill. Let steak rest and then slice thin. Rub toasted bread with garlic cloves. Now we are ready to build!
• Spread a layer of mayo on the bottom bun only. Then baby arugula. Next is white American Cheese, After that, place the thinly slice steak. Then spoon the mushroom/onion mixture on. Finish by spreading some of the boursin mixture on the top bun. Enjoy!
  

Keyword boursin, cheese, sandwiches, Steak