Steak Sandwich: A Hearty and Fail-Proof Feast
Craving a sandwich that really packs a punch, one you can enjoy standing, hands full of flavor? Then, get ready, because I’m about to reveal my steak sandwich recipe, a true “hearty” meal that won’t leave you hungry! We’ll be using quality ingredients, like Angus beef hanger steak, and a tarragon mustard sauce reminiscent of béarnaise, but in a cold version. Hold on tight, it’s going to be delicious!
The Star Ingredient: Angus Beef
For a steak sandwich worthy of the name, the quality of the beef is paramount. I chose a 3A Angus hanger steak, a wonderfully marbled meat. But what does “marbled” mean? It’s that infiltration of fat into the muscle that melts during cooking and gives the meat exceptional tenderness and flavor.
Hanger steak is a particularly flavorful cut, but you can also use other cuts like flank steak, ribeye, or even tenderloin, depending on your preferences and budget. The important thing is to choose quality meat from your trusted butcher.
If you need kitchen equipment, feel free to visit my online store: Kitchen Equipment.
The Cold “Béarnaise” Sauce: A French Touch
Forget the classic béarnaise, here, we’re revisiting the codes with a cold tarragon mustard sauce. Here are the key ingredients:
- Tarragon Mustard: 20g, for character and freshness.
- Red Wine Vinegar: 30ml, for acidity that balances the flavors.
- Egg: 1, for the smooth texture.
- Peanut Oil: 150ml, to whip up the sauce and give it body.
- Tarragon: Fresh tarragon, about 2 tablespoons.
Each ingredient plays an essential role in this sauce. Tarragon mustard brings a herbaceous and slightly tangy note, the vinegar awakens the taste buds, the egg yolk binds everything together, and the peanut oil gives it smoothness. We will see together how to assemble them step by step.
Ingredients
- 400g 3A Angus beef hanger steak, cut into medallions about 1cm thick
- 2 buns, cut in half
- 6 slices of cheese (e.g., raclette, provolone, Swiss, sharp cheddar)
- 2 yellow onions, thinly sliced
- 200g Paris mushrooms, cleaned and sliced
- 20g tarragon mustard
- 30ml red wine vinegar
- 1 egg yolk
- 150ml peanut oil
- Fresh tarragon, chopped (about 2 tablespoons)
- 20ml cognac (optional)
- Salt and freshly ground black pepper, to taste
- Beef fat, for cooking (or duck fat or butter)
Ingredient Preparation (Mise en Place)
Before we start cooking, we do our “mise en place.” That means we prepare all the ingredients and utensils we will need. We clean our work surface, take out the bowls, knives, etc. A well-organized kitchen is the key to a successful recipe and will save you a lot of stress!
Mustard and Tarragon Sauce: Immersion Blender Technique
- In a narrow bowl (the width of the immersion blender foot), place 1 egg, 20g tarragon mustard, 30 ml red wine vinegar, about 2 tablespoons of finely chopped fresh tarragon, salt, and pepper.
- Insert the immersion blender all the way to the bottom and begin blending. Gradually pour in 150ml of peanut oil while blending, without moving the arm initially, until a thick and homogenous, mayonnaise-like sauce is obtained.
- Taste and adjust seasoning if needed. Refrigerate the sauce. Tip: Success depends on the correct bowl diameter—follow the technique in my video for a foolproof result.
Tip: Follow the technique in my video and use an immersion blender and its bowl to make a thick, foolproof sauce in seconds.
Caramelizing Onions and Mushrooms
- Heat a pan over medium-high heat.
- Add a little beef fat.
- Sauté the onions and mushrooms, stirring regularly, until they are well caramelized.
- Salt and pepper at the end of cooking.
Flambéing with Cognac (Optional)
- Pour a little cognac into the pan.
- Flambé by tilting the pan slightly towards the flame.
- Let the alcohol evaporate.
Melted Cheese
- Turn off the heat.
- Divide the caramelized onions and mushrooms into two equal sections of the same shape as the 2 buns.
- Cover with slices of cheese.
- Cover the pan and let the cheese melt over low heat.
Toasted Buns
- Heat another pan over medium-high heat.
- Add a little beef fat.
- Toast the sandwich buns, crumb side down, until they are golden and crispy.
Cooking the Beef
- Heat a pan over high heat.
- Add a little beef fat.
- Sear the hanger steak medallions for a few minutes on each side, depending on the desired doneness.
- Salt and pepper during cooking.
Another Touch of Cognac (Optional)
- Pour a little cognac over the beef at the end of cooking.
- Flambé.
Assembly
- Spread the toasted buns with tarragon sauce.
- Place the hanger steak medallions on one slice of bun.
- Top with the mixture of onions, mushrooms, and melted cheese.
- Close the sandwich with the other slice of bun.
Tasting and Presentation
Serve the steak sandwich hot, accompanied by the baby spinach salad.
Ingredient Substitutions
- Angus Beef: You can use other cuts of beef like flank steak, ribeye, or even quality ground beef.
- Cheese: Vary the pleasures by using cheddar, provolone, Gruyère, or even fresh goat cheese.
- Bread: Dare to use country bread, cereal bread, or even a baguette.
- Peanut Oil: Replace it with sunflower oil, grapeseed oil.
- Tarragon Mustard: If you can’t find it, use Dijon mustard and add a little more chopped fresh tarragon.
- Cognac: You can use brandy or whiskey to flambé the beef and vegetables.
Related Recipes You Might Enjoy
Explore these delicious alternatives:
- Crispy Spicy Fried Chicken Tenders: A Homemade Recipe
Enjoy these crispy and spicy chicken tenders, perfect as a side or standalone dish. - Homemade Big Mac: The Secret Revealed. Recreate the iconic Big Mac.
- Homemade Chicken Nuggets – Easy Recipe Better Than McDonald’s
Make these crispy and flavorful chicken nuggets that surpass the fast-food version.
History of the Steak Sandwich
The steak sandwich, as we know it today, has a relatively recent history. It is said to have originated in the United States in the early 20th century, in industrial cities where workers needed a quick, nourishing, and economical meal. The first versions often consisted of thin slices of steak cooked on a griddle and served in a bun with onions and melted cheese.
Over the decades, the steak sandwich became popular and underwent many variations. Today, it is found all over the world, with local ingredients and flavors.
Frequently Asked Questions (FAQ)
- Can I prepare the tarragon sauce in advance? Yes, you can prepare it up to 24 hours in advance and keep it in the refrigerator.
- How do I know if the beef is cooked to perfection? Use a meat thermometer. For rare cooking, the core temperature should be 54-57°C. For medium cooking, it should be 60-63°C.
- Can I use other vegetables than onions and mushrooms? Of course! Peppers, zucchini, eggplant… Let your imagination run wild.
Tips and Tricks
- For a crispier bun, brush it with melted butter before toasting it.
- Feel free to add a touch of spice to your tarragon sauce: a pinch of Espelette pepper, a few drops of Tabasco, a pinch of Issou etc…
- Serve your steak sandwich with homemade fries, chips, or a mixed salad.
For those who have already ordered, thank you! And for the others, go to my online store!
Steak Sandwich: A Hearty and Fail-Proof Feast
Ingredients
- 400 g Angus 3A hanger steak cut into 1 cm-thick medallions
- 2 sandwich buns sliced in half
- 6 slices cheese raclette, provolone, Swiss, or sharp cheddar
- 2 yellow onions thinly sliced
- 200 g white mushrooms sliced
- 20 g estragon mustard
- 30 ml red wine vinegar
- 1 egg yolk
- 150 ml peanut oil
- 2 tbsp fresh tarragon chopped
- 20 ml cognac optional, for flambé
- Beef fat or duck fat or butter, for cooking
- Salt & freshly ground black pepper
Instructions
Make the Estragon Mustard Sauce:
- In a tall container, combine 1 egg, 20g mustard, 30ml vinegar, 2 tbsp tarragon, salt, and pepper.
- Blend using an immersion blender. Slowly add 150ml oil until thick. Watch my video for a visual representation of the technique
Caramelize Onions & Mushrooms:
- In a hot pan with beef fat, cook onions and mushrooms until golden and soft. Season with salt and pepper.
- Optional: Add cognac and flambé.
Melt Cheese:
- Divide onion-mushroom mix into two piles shaped like the diameters of the buns. Top each with cheese slices.
- Cover and melt over low heat.
Toast the Buns:
- In another pan with beef fat, toast the cut sides of the buns until golden and crispy.
Cook the Steak:
- In a hot pan with beef fat, sear medallions 1–2 min per side (depending on doneness).
- Season during cooking.
- Optional: Flambé with cognac at the end.
Assemble the Sandwiches:
- Spread sauce on both bun halves.
- Layer steak medallions with the cheese-onion-mushroom mix.
- Close with the top bun.
Video
Notes
Ingredient Substitutions
- Angus Beef: You can use other cuts of beef like flank steak, ribeye, or even quality ground beef.
- Cheese: Vary the pleasures by using cheddar, provolone, Gruyère, or even fresh goat cheese.
- Bread: Dare to use country bread, cereal bread, or even a baguette.
- Peanut Oil: Replace it with sunflower oil, grapeseed oil.
- Tarragon Mustard: If you can’t find it, use Dijon mustard and add a little more chopped fresh tarragon.
- Cognac: You can use brandy or whiskey to flambé the beef and vegetables.
Frequently Asked Questions (FAQ)
- Can I prepare the tarragon sauce in advance? Yes, you can prepare it up to 24 hours in advance and keep it in the refrigerator.
- How do I know if the beef is cooked to perfection? Use a meat thermometer. For rare cooking, the core temperature should be 54-57°C. For medium cooking, it should be 60-63°C.
- Can I use other vegetables than onions and mushrooms? Of course! Peppers, zucchini, eggplant… Let your imagination run wild.
Tips and Tricks
- For a crispier bun, brush it with melted butter before toasting it.
- Feel free to add a touch of spice to your tarragon sauce: a pinch of Espelette pepper, a few drops of Tabasco, a pinch of Issou etc…
- Serve your steak sandwich with homemade fries, chips, or a mixed salad.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Korean Fried Chicken: A Fast-Food Favorite, Elevated
Experience a twist on fast food with this bold and flavorful Korean fried chicken. - Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A simple yet flavorful mustard chicken dish that’s perfect for any meal. - Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
Indulge in this creamy chicken fettuccine Alfredo that’s sure to impress.
