Description

This Steak Sandwich offers a delicious combination of thinly sliced ribeye steak, caramelized onions, and creamy Havarti cheese, all layered inside a buttery, herb-spread baguette. Perfectly seared steak and sweet onions complement the richness of garlic-dill butter, creating a satisfying and flavorful sandwich, quickly broiled to melt the cheese and unify the flavors.

Ingredients

Scale

Herb Butter

½ cup unsalted butter, softened
3 garlic cloves, crushed
1 tbsp fresh dill, diced

Steak and Meat

1 lb ribeye steak, thinly sliced
1 tbsp salt (adjust to taste)
1 tbsp oil (for cooking)

Vegetables & Cheese

1 large yellow onion, sliced into half rings
4 slices Havarti cheese

Bread

1 baguette, sliced lengthwise

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Instructions

Prepare the herb butter: In a small bowl, combine the softened unsalted butter with the crushed garlic cloves and diced fresh dill. Mix thoroughly to create a flavorful herb butter, then set aside so the flavors can meld.
Slice the steak: For easier slicing, place the ribeye steak in the freezer for 10-15 minutes until firm but not frozen solid; then thinly slice the steak against the grain to ensure tenderness.
Cook the steak: Heat 1 tablespoon of oil in a skillet over high heat until shimmering. Add the thin steak slices, season evenly with salt, and cook quickly until golden brown on the outside but still juicy, about 2-3 minutes. Remove the cooked steak from the skillet and set it aside to rest.
Caramelize the onions: In the same skillet, reduce heat to medium and add the sliced onions. Cook slowly, stirring occasionally, for about 15 minutes or until they become soft and golden brown, developing sweet caramelized flavors. Remove the skillet from heat.
Prepare the bread: Spread the prepared herb butter generously on both halves of the sliced baguette, ensuring full coverage for moist and flavorful bread.
Assemble the sandwich: Layer the cooked steak slices evenly over the buttered baguette base. Top with the caramelized onions, then place the 4 slices of Havarti cheese on top to cover the meat and onions fully.
Broil the sandwich: Place the assembled baguette halves on a baking sheet and position under a preheated broiler for about 2 minutes, just until the Havarti cheese melts and becomes slightly bubbly, watching carefully to avoid burning.
Serve: Remove the sandwich from the oven, slice into 4 portions, and serve immediately while warm and melty.

Notes

Freezing the steak briefly before slicing helps achieve thin, uniform slices that cook quickly and remain tender.
Keep an eye on the sandwich during broiling to prevent the cheese from burning.
Use a high-quality baguette for optimal texture and flavor.
Adjust salt in the seasoning step to personal taste, especially if the cheese is salty.
Caramelizing onions requires patience but adds essential sweetness to balance the savory steak.