Description
Savor the bold flavors of a classic French-inspired Steak au Poivre Sandwich. Featuring tender, peppery ribeye or sirloin steak seared to juicy perfection and nestled in crusty rolls with a rich, creamy brandy peppercorn sauce, this sandwich is topped with fresh arugula and optional cheese for a gourmet twist. Perfect for an indulgent lunch or casual dinner.
Ingredients
Scale
Steak and Seasoning
- 1 pound boneless ribeye or sirloin steak
- Freshly cracked black pepper (to coat steak)
- 1 teaspoon salt
Cooking and Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
Assembly
- 4 crusty sandwich rolls or baguette sections
- Arugula or mixed greens
- Optional sliced cheese (Gruyère or provolone)
Instructions
- Prepare the Steak: Pat the steak dry with paper towels. Generously coat both sides of the steak with freshly cracked black pepper and sprinkle with 1 teaspoon salt. This creates the signature pepper crust and seasoning for the steak.
- Sear the Steak: Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steak and sear each side for 3 to 4 minutes for medium-rare doneness, or cook longer to preference. Once cooked, transfer the steak to a cutting board and let it rest to preserve juices.
- Make the Peppercorn Sauce: Reduce heat to medium and add 2 tablespoons unsalted butter and 1/4 cup finely chopped shallots to the same skillet. Cook, stirring occasionally, until the shallots soften, about 2 minutes. Carefully pour in 1/4 cup brandy or cognac, scraping the pan to loosen browned bits. Let simmer gently for 1 to 2 minutes to reduce slightly.
- Finish the Sauce: Stir in 1/2 cup heavy cream and 1 teaspoon Dijon mustard into the skillet. Simmer the mixture, stirring frequently, until the sauce thickens slightly, about 3 to 5 minutes. Remove from heat once desired consistency is reached.
- Slice the Steak: Once rested, slice the steak thinly against the grain for tenderness and ease of eating in the sandwich.
- Prepare the Bread: Optionally toast the sandwich rolls or baguette sections until golden and slightly crisp for added texture and warmth.
- Assemble the Sandwiches: Layer sliced steak evenly onto the bottom halves of each roll. Spoon generous amounts of the creamy peppercorn sauce over the steak. Add fresh arugula or mixed greens and optional sliced Gruyère or provolone cheese as desired. Top with the remaining roll halves and serve warm.
Notes
- Use a meat thermometer to achieve your preferred steak doneness with precision.
- The peppercorn sauce can be prepared in advance and gently reheated before serving for convenience.
- This sandwich pairs beautifully with crispy fries or a simple green salad for a complete meal.
