Vey Steak Sandwich Recipe

Bring to temperature

Remove the 6 oz striploin from the refrigerator 30–45 minutes before cooking so it comes toward room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp salt and 1/2 tsp pepper total).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl.

Place the steak in the pan and sear undisturbed for 2–2.5 minutes to form a deep brown crust. Flip and add 1 tablespoon unsalted butter, crushed garlic clove, and a thyme sprig to the pan.

Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for another 2–2.5 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time ±1 minute for desired doneness.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes before slicing thinly against the grain.

Preheat oven to 400°F (200°C). Slice the baguette lengthwise or into sandwich-appropriate sections (about 6–8 inches long).

Mix 2 tablespoons softened butter with 1 teaspoon minced garlic and a pinch (about 1/4 tsp) of salt. Spread evenly on cut sides of the baguette.

Place the buttered baguette cut-side up on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. For extra color, broil 30–60 seconds while watching closely.

If frying: Peel (optional) and cut the 2 russet potatoes into 1/3-inch sticks. Rinse in cold water and dry thoroughly. Heat oil to 350°F (175°C) and fry in batches 3–4 minutes until pale golden. Drain on paper towels, then return to hot oil for a second fry 1–2 minutes until crisp and golden. Season with 1/2 tsp salt immediately.

If roasting: Preheat oven to 425°F (220°C). Cut potatoes into 1/3-inch sticks, toss with 2 tablespoons vegetable oil, 1/2 tsp salt, and a pinch of pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, turning halfway, until crisp and golden.

While fries cook, whisk together 2 tablespoons Dijon mustard, 1 tablespoon mayonnaise, 1/2 teaspoon white wine vinegar, chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

When fries are hot, toss with 1–2 tablespoons of the Dijon-mayo dressing (reserve extra on the side for dipping) so they are lightly coated. Serve alongside or piled in the sandwich as desired.

Heat a medium skillet over medium-high heat. Add 1 teaspoon olive oil and 1 teaspoon butter and let the butter foam.

Add the thinly sliced 1/2 yellow onion and sauté 2–3 minutes until beginning to soften and turn translucent.

Add 1 cup sliced mushrooms, spread into a single layer, and let cook undisturbed 2 minutes to brown. Stir and continue cooking 2–3 minutes until mushrooms are tender and browned.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside until assembly.

Split the toasted baguette. Spread 1 teaspoon Dijon mustard on the bottom half (reserve extra mustard/fries sauce for serving).

Layer a small handful (about 1/4 cup) of arugula or baby greens on the bottom bread if using.

Thinly slice the rested steak against the grain and arrange the slices on the bread over the greens.

Top the steak with a generous portion of the sautéed mushrooms and onions.

If you want the fries inside the sandwich like a classic steak-and-fries sandwich, toss a portion of the Dijon-coated fries with the steak and mushrooms or place them on the top half of the baguette. Alternatively, serve fries on the side.

Close the sandwich, press lightly, slice in half, and serve immediately while steak is warm and fries are crisp.