A warm and hearty sandwich made with medium rare sirloin steak, peppery arugula, goat cheese, and balsamic caramelized onions. This arugula and steak sandwich is full of flavor but only a few ingredients, making it simple to prepare!
Steak sandwiches come in all different forms, from the classic italian beef sandwich with peppers and cheese, to a philly cheesesteak, to pan con bistec. Everyone has a version of bread and steak and they can vary so much! Even Panera has their take on a delicious steak sandwich.
This steak sandwich is a simple one. Soft focaccia bread, a schmear of goat cheese, onions cooked down in balsamic vinegar, sliced sirloin, and a handful of fresh baby arugula. All the flavors work well together without competing or overpowering.
Sandwiches like this are a great way to use up leftover steak if you have any from dinner the night before or from a weekend BBQ. You can use the meat in a fresh way so you don't get bored of it. Plus, it makes from super delicious lunches!
For this steak and arugula sandwich, I used a round focaccia loaf from panera bread. This bread is sliced down the middle to create two rounds and then quartered. I like the texture of focaccia for sandwiches because it is hearty but not tough.
Looking for even more sandwich recipes? Here are some of my all time favorites!
Ingredients
- cooked sirloin steak (flank steak also works)
- fresh baby arugula
- goat cheese
- onion or shallots
- balsamic vinegar
- salt
- focaccia
- butter or olive oil
How to make an arugula and steak sandwich
Begin by preparing the balsamic caramelized onions. In a skillet, add butter or olive oil and melt over medium heat. Add thinly sliced onions. Brown onions for approximately 10 minutes, stirring often to prevent burning. Add salt at the halfway point.
After the onions are caramelized, add balsamic vinegar to deglaze the pan. Cook for 1 additional minute and turn off heat.
Place bread down on your prep surface.
Spread on a thin layer of goat cheese to the cut side of the bread.
Add a spoonful of balsamic onions and then top with sliced sirloin.
Add a handful of fresh arugula and finish with the second piece of bread.
This recipe will create 4 sandwiches.
Recipe Tip
If you don't have any precooked steak, you can prepare fresh sirloin steaks for this recipe. Season simply with salt and pepper and then cook in a cast iron skillet or on the grill for 3-4 minutes per side. You want the internal temperature of the beef to reach about 130-135 for medium rare. Allow to rest and then slice up for the sandwich.
Variations and Substitutions
- This sandwich would work great as a steak panini! Prepare as instructed and then place on a preheated panini press for around 2 minutes until warmed through.
- If you don't have any cooked steak or would prefer not to use it, roast beef lunchmeat is a great substitute. I use a high quality roast beef like Boar's Head and it's delicious. That' what I do in these Roast Beef and Arugula Crostini!
- If you don't enjoy the taste of arugula, try baby spinach for a milder flavor.
- Instead of goat cheese, try boursin cheese, swiss cheese, or provolone cheese. White cheddar cheese also pairs really well with steak!
Storage
I like to keep premade sandwiches wrapped in tinfoil or stasher bags for up to 2-3 days. They make tasty lunches for my husband to bring to work and are super easy to grab and go.
Steak and Arugula Sandwich
Ingredients
- 1 lb. cooked sirloin steak flank steak also works
- 2 cups fresh baby arugula
- 4 oz. goat cheese
- 1 medium onion or 2 shallots
- ¼ cup balsamic vinegar
- ½ tsp. salt
- 1 focaccia round sliced
- 1 tbsp. butter or olive oil
Instructions
- Begin by preparing the balsamic caramelized onions. In a skillet, add butter or olive oil and melt over medium heat. Add thinly sliced onions. Brown onions for approximately 10 minutes, stirring often to prevent burning. Add salt at the halfway point.
- After the onions are caramelized, add balsamic vinegar to deglaze the pan. Cook for 1 additional minute and turn off heat.
- Place bread down on your prep surface.
- Spread on a thin layer of goat cheese to the cut side of the bread.
- Add a spoonful of balsamic onions and then top with sliced sirloin.
- Add a handful of fresh arugula and finish with the second piece of bread.
- This recipe will create 4 sandwiches.
Deidre E Conlon says
The recipe states to use 1.4 cups balsamic vinegar. Is this correct or should it read 1/4 cup?
Sarah says
1/4 cup is correct. Thank you for catching that, the recipe has been updated!
-Sarah