Steak Au Poivre Sandwich
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In this steak sandwich variation of the classic French dish steak au poivre, a creamy peppercorn pan sauce makes for a flavorful addition to perfectly contrast the light arugula salad and pickled onions. The sauce is made using the flavorful drippings left in the pan after searing the steak. Beef broth, a touch of cognac or brandy, and cream are added to the pan and simmered to create a rich and savory sauce. This sauce is then generously ladled over the sliced steak, making the sandwich truly exceptional. If you’re a fan of beef-centric sandwiches I recommend trying these crispy arayes or this ribeye steak sandwich with horseradish mayo.
Why You’ll Love This
- Bold, restaurant-style flavor at home – The pepper-crusted steak and creamy au poivre sauce deliver a gourmet experience without leaving your kitchen.
- Perfect balance of textures – Crispy toasted bread, tender steak, and a luscious sauce make every bite irresistible.
Key Ingredients in This Recipe
- Steak – The ribeye cut comes from the primal section of rib on the cow. I love cooking this cut of steak because it is extremely marbled, giving it a rich flavor and tender texture.
- Peppercorns – In addition to generously seasoning the steaks with finely and freshly ground black pepper, cracked peppercorns are used to flavor the pan sauce. To crack the peppercorns you can use a pepper mill set to the coarsest setting to create larger cracked pieces of peppercorn. Or wrap the peppercorns in a clean dish towel and then crush them under a heavy-bottomed skillet or use a mortar and pestle. It’s important to crack them fresh for the best flavor.
- Bread – Ciabatta is a porous, rustic white bread from Italy. With a chewy crust and an airy texture, this bread is perfect for a steak sandwich.The toasted nooks and crannies perfectly hold the excess pan sauce.
- Pickled Onions – Red onions pickled in a vinegar mixture are tangy and add a more subtle onion flavor than using raw onions. I provide a guide to making your own quick pickled onions or you can make with store-bought!
- Arugula – The peppery arugula adds a nice fresh contrast, balancing the steak and rich sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Crush your peppercorns coarsely: This creates the signature crust and ensures bold, peppery flavor without being overwhelming.
Swaps and substitutions
- Steak: The ribeye steak can easily be swapped for another favorite tender cut of meat like NY strip steak, tenderloin, or even flank steak if you prefer leaner or more budget-friendly options.
- Bread: Ciabatta rolls can be used in place of the 4” pieces of a ciabatta loaf.
- Peppercorn variation: Use green, pink, or a mix of peppercorns for a different flavor profile, or crush them finer for a milder spice.
How to Make a Steak Au Poivre Sandwich
Pat the steaks dry with paper towels. Season the steak with salt and ground pepper all over. Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through.
Add the steak and cook until the bottom develops a golden-brown crust, about 3 minutes. Flip the steaks, and add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 3 minutes. If using an instant-read thermometer, when you insert it into the thickest part of each steak, it should register 120°F (49ªC).
Transfer the steak to a cutting board and let it rest for 10 minutes before thinly slicing the meat.
Return to medium-high heat. Add the shallot and sauté until the shallot is tender and opaque, about 2 minutes. Add the peppercorns, swirling until fragrant, about an additional minute.
Add the cognac and continue to cook over medium heat, allowing the alcohol to burn off for about a minute, then add the beef stock. Simmer until the mixture has reduced by half, about an additional 4 minutes. Whisk in the cream and continue to cook until the sauce coats the back of a spoon, about an additional 2 minutes.
In a medium mixing bowl toss the arugula in the olive oil and red wine vinegar.
Divide the sliced steaks between the bottom halves of ciabatta bread. Top with spoonfuls of the au poivre pan sauce and pile the arugula salad over the top. Garnish with pickled onions then close the sandwiches. Cut in half and serve immediately.
How to Prep This Sandwich for a Crowd
To prep and cook this sandwich for a crowd, cook and slice the steak ahead of time then gently reheat before serving. Keep the sauce warm, and toast the bread right before serving for an easy assembly line.
Serving Suggestions
- Fries like these baked cinnamon sugar sweet potato fries.
- Roasted potatoes like these sour cream and onion crispy potatoes
- Simple green salad like a simple shredded kale salad
- Roasted vegetables like roasted cauliflower with tahini
FAQ – Frequently Asked Questions
Black pepper is essential for the classic au poivre flavor, but you can adjust the coarseness or add crushed red pepper for extra heat.
Yes! The creamy au poivre sauce can be made a day ahead and gently reheated before assembling the sandwich.
Yes! To prep and cook this sandwich for a crowd or prep it in advance, cook and slice the steak ahead of time then gently reheat before serving. Keep the sauce warm, and toast the bread right before serving for an easy assembly line.
Fries, roasted potatoes, a simple green salad, or roasted vegetables all pair beautifully.
Other Recipes to Try
If you enjoy this steak au poivre sandwich give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Steak au Poivre Sandwich
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Ingredients:
- 2 boneless ribeye steaks, cut 1” thick (about 1½ pounds)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 medium shallot, diced
- 1 tablespoon cracked black peppercorns or mixed peppercorns
- ¼ cup cognac, brandy or sherry
- 1 cup beef stock
- ½ cup heavy cream
- 2 cups wild arugula
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 loaf ciabatta bread, cut into 4” portions and halved lengthwise, toasted
- ¼ cup pickled red onions
Instructions:
- Pat the steaks dry with paper towels. Season the steak with salt and ground pepper all over. Heat a large cast-iron pan over medium-high heat, add the vegetable oil and heat through.
- Add the steak and cook until the bottom develops a golden-brown crust, about 3 minutes. Flip the steaks, and add the butter to the pan. Continue to cook, basting the steak with the melted butter until the steak is medium rare, about an additional 3 minutes. If using an instant-read thermometer, when you insert it into the thickest part of each steak, it should register 120°F (49ªC).
- Transfer the steak to a cutting board and let it rest for 10 minutes before thinly slicing the meat.
- Return to medium-high heat. Add the shallot and sauté until the shallot is tender and opaque, about 2 minutes. Add the peppercorns, swirling until fragrant, about an additional minute.
- Add the cognac and continue to cook over medium heat, allowing the alcohol to burn off for about a minute, then add the beef stock. Simmer until the mixture has reduced by half, about an additional 4 minutes. Whisk in the cream and continue to cook until the sauce coats the back of a spoon, about an additional 2 minutes.
- In a medium mixing bowl toss the arugula in the olive oil and red wine vinegar.
- Divide the sliced steaks between the bottom halves of ciabatta bread. Top with spoonfuls of the au poivre pan sauce and pile the arugula salad over the top. Garnish with pickled onions then close the sandwiches. Cut in half and serve immediately.
Nutrition:
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wonderful! a very elevated sandwich worth making this weekend, and au poivre sauce, thank you!
So happy to hear you enjoyed!