If you’re a fan of bold flavors and juicy steak, this Peppercorn Steak Sandwich will take your taste buds on a ride. Imagine tender, perfectly cooked steak coated in a spicy, fragrant peppercorn crust, then piled high on a soft, toasted bun with all the fixings. It’s every meat lover’s dream come true. The peppercorns bring the perfect amount of heat without overpowering the rich, savory flavor of the steak. It’s got that perfect balance of spice, savory goodness, and satisfying crunch.
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This sandwich is a showstopper, whether you’re serving it for lunch, dinner, or impressing friends at a weekend gathering. Trust me, once you take a bite, you’ll be hooked!
Why You’ll Love Peppercorn Steak Sandwich
Here’s why this Peppercorn Steak Sandwich is going to become your new favorite:
Juicy & Tender: The steak is seared to perfection, locking in all the juices and flavor. Every bite is melt-in-your-mouth tender.
Bold Flavors: The cracked peppercorns provide just the right amount of spice, complementing the steak without overwhelming it. Add a little creamy sauce, and it’s a flavor explosion.
Quick & Easy: Even though this sandwich tastes fancy, it’s surprisingly easy to make. No need for complicated techniques or hours in the kitchen.
Versatile: Perfect for a hearty lunch, a dinner on the go, or a showstopper at a gathering. You can also swap out the steak for another protein if you prefer.
Satisfying: This sandwich is big on flavor and even bigger on satisfaction. You’ll be craving it again and again.
Ingredients in Peppercorn Steak Sandwich
This sandwich is packed with simple yet flavorful ingredients that will leave you craving more:
Steak: A tender cut of steak (ribeye, sirloin, or flank steak works great) that’s the star of the show. It’s seared to perfection, juicy and flavorful.
Peppercorns: Cracked black peppercorns for that signature peppery kick. The larger pieces give the sandwich a nice, bold crunch.
Bread or Rolls: Soft, crusty bread or rolls that can hold all that juicy steak. A toasted baguette or a soft hoagie roll works beautifully.
Lettuce & Tomato: Fresh, crisp lettuce and juicy tomato to add some freshness and balance to the richness of the steak.
Cheese (Optional): Melted cheese like provolone, cheddar, or Swiss for that extra creamy texture.
Mayonnaise or Mustard (Optional): For a little extra creaminess or tang, spread some mayo or mustard on the bread.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making this mouthwatering sandwich:
Prepare the Steak: Start by seasoning your steak generously with cracked black peppercorns and salt. Heat a skillet or grill pan over medium-high heat, and cook the steak for 3-5 minutes on each side, depending on your desired level of doneness. Let it rest for a few minutes before slicing it thinly against the grain.
Toast the Bread: While the steak is resting, toast your bread or rolls until golden and crispy. This adds an extra layer of texture to the sandwich.
Assemble the Sandwich: Spread a little mayo or mustard on the toasted bread (if desired). Layer on the sliced steak, and add fresh lettuce, tomato, and cheese (if using). You can also add extra cracked pepper or other seasonings to taste.
Serve & Enjoy: Put the sandwich together, cut it in half (if you’re feeling generous—though you may not want to share!), and enjoy that burst of flavor in every bite.
Nutrition Facts
Servings: 1
Calories per serving: 650
Preparation Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
How to Serve Peppercorn Steak Sandwich
This sandwich is fantastic on its own, but here are a few ways to take it over the top:
Crispy Fries: Pair it with crispy fries or potato wedges for the perfect sandwich side.
Side Salad: A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the sandwich.
Pickles: Add some pickles on the side for that crunchy, tangy element that pairs perfectly with the steak.
Coleslaw: Creamy coleslaw makes a great side dish, balancing the heat of the peppercorns with its cool, crunchy texture.
Grilled Veggies: Grilled vegetables like peppers, onions, or zucchini work wonderfully alongside the sandwich, adding extra flavor and texture.
Additional Tips
Choose Your Steak Wisely: The quality of the steak matters! Opt for a cut that’s tender and full of flavor, like ribeye or sirloin.
Add Spice: If you love heat, throw in some red pepper flakes or a dash of hot sauce for an extra kick.
Perfect Steak: For the juiciest steak, don’t overcook it. Keep it medium-rare to medium, and let it rest before slicing.
Storage Tips: While this sandwich is best enjoyed fresh, you can store leftover steak in the fridge for up to 2 days. Reheat gently in a pan or microwave.
Make It Ahead: If you’re in a rush, cook the steak ahead of time and store it in the fridge. Assemble the sandwich when you’re ready to eat.
FAQ Section
Q1: Can I use a different type of steak?
A1: Absolutely! You can use any cut you like, but cuts like ribeye or sirloin are the most tender and flavorful. Flank steak is also a great option for sandwiches.
Q2: How do I cook the steak to the perfect doneness?
A2: For medium-rare, cook your steak for about 3-4 minutes per side. Adjust the time based on your preference—less time for rare, more for medium or well-done.
Q3: Can I add cheese to the sandwich?
A3: Yes! A slice of provolone, cheddar, or Swiss cheese melts beautifully and adds an extra layer of flavor.
Q4: Can I add onions to the sandwich?
A4: Of course! Caramelized onions or raw red onions would be a delicious addition to this sandwich.
Q5: Can I use a different type of bread?
A5: Yes, you can use any bread you like—crusty baguettes, soft hoagie rolls, or even ciabatta work wonderfully.
Q6: Can I make this sandwich ahead of time?
A6: While this sandwich is best fresh, you can cook the steak ahead of time and store it in the fridge. Just reheat and assemble when you’re ready.
Q7: Can I add other seasonings to the steak?
A7: Definitely! If you want to switch it up, add some garlic powder, smoked paprika, or even a little cumin to the steak seasoning for extra depth.
Q8: How do I prevent the steak from being tough?
A8: Let the steak rest after cooking. This helps redistribute the juices, making the steak tender and juicy when you slice it.
Q9: Can I freeze the cooked steak?
A9: Yes! You can freeze the cooked steak for up to 3 months. Just reheat it gently in a pan when you’re ready to assemble the sandwich.
Q10: Can I make this sandwich without the peppercorns?
A10: Yes, you can skip the peppercorns, but they add a unique flavor and texture. If you prefer, you can try other seasonings like steak seasoning or a dash of cayenne for heat.
The Peppercorn Steak Sandwich is a delicious, hearty meal that’s quick and easy to make. With juicy steak, bold peppercorns, and all your favorite sandwich fixings, it’s a sandwich you’ll want to enjoy time and time again. Go ahead, give it a try—you won’t regret it!
Print
Peppercorn Steak Sandwich
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Sandwich
- Method: Pan-seared
- Cuisine: French, Baking
Description
A flavorful Steak au Poivre Sandwich with tender ribeye steak, creamy au poivre sauce, fresh arugula, and tangy pickled onions, all nestled between toasted ciabatta. Perfect for a luxurious lunch or dinner.
Ingredients
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2 boneless ribeye steaks, cut 1” thick (about 1 1/2 pounds)
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Kosher salt, as needed
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Freshly ground black pepper, as needed
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1 tablespoon vegetable oil
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4 tablespoons unsalted butter
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1 medium shallot, diced
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1 tablespoon cracked black peppercorns or mixed peppercorns
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1/4 cup cognac, brandy or sherry
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1 cup beef stock
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1/2 cup heavy cream
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2 cups wild arugula
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1 tablespoon extra-virgin olive oil
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2 teaspoons red wine vinegar
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1 loaf ciabatta bread, cut into 4” portions and halved lengthwise, toasted
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1/4 cup pickled red onions
Instructions
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Pat the steaks dry with paper towels and season generously with salt and black pepper.
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Heat a large cast-iron pan over medium-high heat, add the vegetable oil, and heat through.
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Add the steaks and cook until the bottom develops a golden-brown crust, about 3 minutes. Flip the steaks and add the butter to the pan. Baste the steaks with the melted butter and continue cooking until medium-rare, about 3 more minutes (internal temperature should be 120°F / 49°C).
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Remove the steaks and let them rest for 10 minutes before slicing them thinly.
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In the same pan, add the shallot and sauté until tender and opaque, about 2 minutes. Add the cracked peppercorns and sauté for another minute.
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Add the cognac and cook for about 1 minute to burn off the alcohol. Add the beef stock and simmer until reduced by half, about 4 minutes. Whisk in the cream and cook until the sauce coats the back of a spoon, about 2 minutes.
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In a medium bowl, toss the arugula with olive oil and red wine vinegar.
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To assemble, divide the sliced steak between the bottom halves of the toasted ciabatta bread. Top with the au poivre sauce, followed by the arugula salad and pickled onions. Close the sandwich, cut in half, and serve immediately.
Notes
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For an extra touch, you can serve with crispy fries or roasted vegetables on the side.
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Adjust the level of peppercorns based on how much heat you prefer in the sauce.
Nutrition
- Serving Size: sandwich
- Calories: 700
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22 g
- Trans Fat: 1
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg