Steakhouse goodness on buttered bread. The ultimate in lunchtime magic, indeed. Ultimate Steak Sammies don’t hold anything back. The steak is a beautiful, rosy medium-rare, served on top of jammy and sweet caramelized onions with bitter arugula for contrast. Sweet fig jam and creamy brie add dimensions and even more complexity to an already luxurious sandwich. There isn’t a sandwich more indulgent than these Ultimate Steak Sammies!


  • 1 (16-ounce, 1-inch-thick) New York Strip steak, boneless, can substitute hanger steak
  • kosher salt, to taste
  • ground black pepper, to taste
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 large red onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter, melted, divided
  • 2 large or 4 medium focaccia or ciabatta buns, may substitute any similar soft but sturdy slider buns, split
  • 1 cup baby arugula
  • 6 ounces brie cheese, cut into thin slices
  • 1/2 cup jarred fig jam


Step 1 –Pat the steak dry with paper towels.

Step 2 –Season the steak on both sides with the salt and the pepper.

Step 3 –Let the steak come to room temperature.

Step 4 –In a large sauté pan over medium-high heat, add 1 tablespoon of the oil.

Step 5 –Add the onions and the salt and cook until the onions begin to soften and brown, about 5-8 minutes.

Step 6 –Reduce the heat to low and let the onions cook, while stirring occasionally, until the onions are very soft and are a deep golden-brown caramel color, about 15 minutes.

Step 7 –Transfer the sauté pan from the heat.

Step 8 –Add the Dijon mustard to the onions and stir until the onions are evenly coated.

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Step 9 –Transfer the Dijon-onions to a plate.

Step 10 –Carefully wipe the skillet clean.

Step 11 –Preheat the oven to 350 degrees F.

Step 12 –In the same skillet over medium-high heat, add the remaining oil until it is very hot and almost smoking.

Step 13 –Add the steak to the hot oil and sear it on both sides, about 1 minute per side.

Step 14 –Reduce the heat to low and cook the steak, turning it once, until it is very rare in the center with the meat reaching an internal temperature of 125 degrees F, about 7-10 minutes.

Step 15 –Transfer the steak to a plate and cover it with foil.

Step 16 –Allow the steak to rest for 10 minutes; this should allow the meat to come to a temperature of medium-rare, or 135 degrees F, in the center.

Step 17 –Slice the steak against the grain into strips.

Step 18 –In a 9×13-inch baking dish, add just enough of the melted butter to coat the inside of the pan, about 1 tablespoon.

Step 19 –Lay the bottoms of the buns in a single layer in the prepared baking dish.

Step 20 –Top the bottom buns with the arugula.

Step 21 –Layer the steak slices, the brie, and the caramelized onions on top of the arugula layer.

Step 22 –Spread the inside of the top buns with the fig jam.

Step 23 –Complete the sandwiches by placing the top bun on top of the sandwiches.

Step 24 –Brush the tops of the buns with the remaining melted butter.

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Step 25 –Cover the pan with foil and bake just until the cheese has melted, about 15 minutes.

Step 26 –Serve warm.