difficulty
Beginner
Servings
2 servings
Prep time
20 min
Cooking time
20 min
Calories
820 kcal
As a sous chef, I spend most of my days cooking for other people, tasting sauces, checking plates, and constantly being around food. But honestly, this is exactly the kind of sandwich I still crave for myself after a long service.
There’s just something really satisfying about crispy toasted ciabatta with juicy medium-rare steak, creamy burrata, spicy sauce, and crunchy onions. It feels comforting and a little indulgent, but still fresh enough that I could genuinely eat this way too often without getting tired of it.
Why You’ll Love This Steak Sandwich
This steak sandwich has the perfect mix of crispy, creamy, juicy, and fresh textures. The medium-rare steak with the burrata and crunchy onions honestly tastes like something from a really good restaurant, while still being simple enough to make at home.
Ingredients
- Steak:
- 300 g ribeye or sirloin steak
- Salt & pepper
- Garlic powder
- Olive oil
- Sandwiches:
- 2 ciabatta rolls
- 1 burrata ball
- Handful arugula
- Parmesan cheese
- Vodka Sauce:
- 2 garlic cloves (minced)
- 2 tbsp tomato paste
- 150 ml cream
- Chili flakes
- Parmesan cheese
- Butter
- Extras:
- Hot honey
- Crispy onions
- Fresh basil
- Optional Toppings:
- Pickled onions
- Jalapeños
- Truffle mayo
- Roasted tomatoes
Instructions
- Season the steak with salt, pepper, and garlic powder.
- Cook in a really hot skillet until caramelized around the edges.
- Let the steak rest briefly before slicing.
- Sauté garlic and tomato paste in butter.
- Add cream, parmesan, and chili flakes to make the vodka sauce.
- Toast the ciabatta until golden and crispy.
- Add arugula and sliced steak onto the bread.
- Spoon over vodka sauce and tear burrata on top.
- Finish with hot honey, parmesan, basil, and toppings before serving.
Nutrition per serving
- Protein: ~46 g
- Fat: ~52 g
- Carbohydrates : ~42 g
- Fiber: ~3 g
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Tips For The Best Steak Sandwich
- Let the steak rest for a few minutes before slicing so it stays juicy
- Toast the ciabatta really well because it keeps the sandwich crispier
- Burrata tastes best at room temperature
- I always add extra crunchy onions because they make such a big difference for texture
- A little hot honey balances the spicy sauce and rich steak perfectly
- Slice the steak thinly so the sandwich is easier to eat and every bite stays balanced
Substitutions
- Ciabatta → baguette, focaccia, or toasted sourdough
- Burrata → fresh mozzarella or whipped feta
- Steak → grilled chicken or crispy chicken
- Crunchy onions → crispy shallots or caramelized onions
- Arugula → spinach or romaine lettuce
- Spicy sauce → chipotle mayo or garlic aioli
- Hot honey → regular honey with chili flakes
- Ribeye → sirloin for a leaner option
FAQ
Cook the steak in a really hot skillet for just a few minutes per side, depending on thickness. Letting it rest afterwards also helps keep it juicy.
Toasting the ciabatta properly makes a huge difference. I also recommend not adding too much sauce.
You can, but I personally think steak tastes much better freshly cooked for the best texture and juiciness.
Spicy mayo, chipotle mayo, garlic aioli, or truffle mayo all work really well here.
Resting keeps the steak much juicier because the juices redistribute instead of running out immediately when sliced.
Recipe by vino
I love this recipe because it’s the kind of sandwich that genuinely feels rewarding after a long day in the kitchen. It’s rich and comforting without being overly complicated, and every texture just works so well together. The crispy bread, juicy steak, creamy burrata, and crunchy onions honestly make this one of those sandwiches I could keep making over and over again without getting bored of it.
