Description

This Sirloin Steak Sandwich is a delicious and impressive meal featuring perfectly seared and oven-finished sirloin steak served on toasted ciabatta rolls with a creamy Dijon mayonnaise, peppery arugula, crumbled Boursin cheese, thinly sliced shallots, and a tangy balsamic glaze drizzle. It’s quick to prepare, full of rich flavors, and perfect for an elevated lunch or casual dinner.

Ingredients

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For the Sauce and Toppings

3/4 cup Mayonnaise
1/4 cup high quality Dijon Mustard
4 ounces Boursin Cheese, crumbled (or blue cheese, or other)
1/4 cup Balsamic Glaze
Salt and Pepper, to taste

Main Ingredients

2 pounds Sirloin Steak (or skirt steak as an alternative)
4 Ciabatta Rolls, sliced in half
1/4 cup Olive Oil (or other high smoke point cooking oil)
2 cups Arugula
1-2 Shallots, peeled and thinly sliced

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Instructions

Prepare Steak: Allow the sirloin steak to rest on the counter for at least 30 minutes prior to cooking to bring it to room temperature for even cooking.
Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Heat a cast iron pan over medium-high heat to get it hot for searing.
Season and Sear Steak: Pat the steak dry with paper towels to remove moisture, then season generously with salt and pepper or steak seasoning. Add olive oil to the hot pan and let it shimmer. Place the steak into the pan and sear for 3-4 minutes without moving so it develops a deep golden brown crust. The steak should release naturally from the pan. Flip it and sear the other side for another 3-4 minutes.
Finish Steak in Oven: Transfer the entire pan with the steak into the preheated oven. Cook for about 5 minutes or until the steak reaches your desired doneness (use a meat thermometer if desired). Remove the pan from the oven and transfer the steak onto a plate. Rest for at least 5 minutes to allow juices to redistribute.
Toast Ciabatta Rolls: While the steak rests, toast the ciabatta roll halves until golden and slightly crisp.
Prepare Sauce: In a small bowl, mix together the mayonnaise and Dijon mustard until smooth.
Assemble Sandwiches: Spread the Dijon-mayo mixture generously on the toasted ciabatta halves. Top the bottom halves with fresh arugula, then layer with thinly sliced steak. Sprinkle crumbled Boursin cheese and thinly sliced shallots on top. Drizzle with balsamic glaze. Cover with the other half of the roll.
Serve: Serve the sandwiches immediately to enjoy the contrast of warm, juicy steak, fresh toppings, and creamy sauce.

Notes

This sandwich is quick to assemble but packs impressive flavor for casual entertaining or a special weekday meal.
The balsamic glaze adds a tangy sweetness that complements the rich steak and creamy cheese beautifully.
For a variation, try using skirt steak or blue cheese instead of Boursin cheese.
Make sure to rest the steak after cooking to keep it juicy and tender.
To make this sandwich gluten-free, substitute ciabatta rolls with gluten-free bread or rolls.

Nutrition

Serving Size: 1 sandwich
Calories: 610
Sugar: 4g
Sodium: 820mg
Fat: 38g
Saturated Fat: 12g
Unsaturated Fat: 22g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg