Introduction

This Oven Baked Steak and Arugula Sandwich is a hearty and flavorful meal perfect for satisfying your sandwich cravings. Featuring thinly sliced ribeye steak, melted white cheese, and fresh arugula on toasted sourdough, it’s both indulgent and fresh. Easy to prepare, it makes a fantastic lunch or casual dinner option.

A stack of three grilled sandwiches is shown, each sandwich cut in half to reveal layers inside. The top and bottom layers are toasted bread with a golden-brown crispy texture. Inside the sandwich, there are three main layers: melted white cheese with a smooth creamy texture, fresh green leafy spinach, and cooked meat with a slightly browned surface. The sandwiches are placed on a wooden board with some green spinach leaves scattered nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounce Boneless Ribeye Steak
8 slices White Cheese
8 slices Sourdough Bread
2 cups Arugula
1 tablespoon Avocado Oil
4 tablespoons Unsalted Butter
1/2 teaspoon Salt

Instructions

Step 1: Take the unsalted butter out of the refrigerator 1-2 hours before making the sandwich to allow it to soften.
Step 2: Preheat the oven to 425°F (220°C).
Step 3: Remove the ribeye steak from the refrigerator and slice it while still cold. Trim off any large areas of fat and discard.
Step 4: Slice the steak thinly and short, keeping the slices as thin as possible. Sprinkle all slices evenly with salt.
Step 5: Heat a cast-iron or sauté pan over high heat and add the avocado oil. Once hot, sear the steak slices in batches, cooking each side for about 2 minutes until browned.
Step 6: Let the seared steak rest on a cutting board or plate while you prepare the bread.
Step 7: Spread the softened butter on one side of each sourdough bread slice (8 slices total, 8 buttered sides).
Step 8: Place 4 slices of bread butter side down on an aluminum foil–lined baking tray.
Step 9: Top each bread slice with one slice of white cheese.
Step 10: Add 5-6 slices of the seared steak onto each bread slice, adjusting based on how much steak you have.
Step 11: Distribute arugula evenly over the steak (about ½ cup per sandwich), then top with another slice of white cheese on each sandwich.
Step 12: Place the remaining 4 bread slices on top of each sandwich, butter side facing up.
Step 13: Bake the sandwiches in the oven for 15 minutes.
Step 14: Switch to broil on high and broil for 2 minutes, watching carefully to avoid burning the bread.
Step 15: Remove the sandwiches from the oven immediately and cut in half or serve whole. Enjoy!

Tips & Variations

Use a sharp knife to slice the steak thinly while it’s cold; this makes searing easier and the slices more tender.
Substitute arugula with baby spinach or mixed greens if you prefer a milder taste.
Try using provolone or mozzarella cheese for a different flavor profile.
For extra flavor, add a spread of garlic aioli or Dijon mustard inside the sandwich before assembling.

Storage

Store leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 10 minutes to keep the bread crispy and cheese melted. Avoid microwaving to prevent soggy bread.

How to Serve

A stack of three grilled sandwiches is shown, each sandwich cut in half and layered. Each sandwich has two golden-brown toasted bread slices with a crunchy texture and holes. Between the bread layers, there is green leafy spinach, melted white cheese that oozes slightly, and cooked brown meat slices. The sandwiches are placed on a wooden board with a few green leafy accents around. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, while ribeye is ideal for its tenderness and flavor, you can substitute with sirloin or flank steak. Just be sure to slice it thinly and adjust cooking time to avoid toughness.

Is it necessary to broil the sandwich at the end?

Broiling helps achieve a golden, crispy top but if you prefer, you can skip this step. Baking alone will still melt the cheese and warm the sandwich, though the top may be less crisp.