Description
Indulge in a gourmet experience with this Steak au Poivre Sandwich, featuring succulent peppered steak in a creamy sauce, nestled in a crusty roll.
Ingredients
Scale
For the steak:
- 1 lb ribeye or sirloin steak
- 1 tablespoon whole black peppercorns (crushed)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
For the sauce:
- 1 tablespoon unsalted butter
- 2 cloves garlic (minced)
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
To assemble:
- 4 crusty sandwich rolls or baguette sections (split)
- Optional arugula or caramelized onions for garnish
Instructions
- Prepare the steak: Pat the steak dry and press the crushed peppercorns and salt into both sides of the meat.
- Sear the steak: Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side. Remove and let rest for 5 minutes before thinly slicing against the grain.
- Make the sauce: In the same skillet, add butter and garlic. Cook for 30 seconds, then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until the sauce thickens slightly. Return the sliced steak to the pan and toss to coat.
- Assemble the sandwich: Toast the rolls if desired. Pile the creamy peppered steak onto the bottom halves, top with arugula or caramelized onions if using, and cover with the top halves. Serve warm.
Notes
- Crack the peppercorns coarsely for that classic au poivre bite.
- You can substitute strip steak or tenderloin for a luxurious twist.
- Serve with fries or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 2g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
