Sriracha Steak Sandwich With Boursin Cheese – a delicious recipe with Steak- I, Baguet, Onion, Cucumber, Olive Oil, Dressing. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
First you will want to marinate the steak in the Srircha or hot Sauce for 20 min.
2
While that is marinating you can Julienne the onions and slice the cucumbers. You will also need to cut the Bread into half long ways
3
Heat 1 tsp.olive oil over medium Heat and Sautee the onions. Add salt & pepper to taste.
4
Spread Ranch Dressing on the bottom of the bread. Then place cucumbers on top. Onions are next.
5
Add 1 tsp.Olive Oil to skillet and heat to Hot. Then sear the beef for a few minutes on each side depending on thickness. I like to keep it rare so I do 2 min on each side for 1/2-3/4 inch. steak When the steak is done to your liking you will julienne or slice the steak. DO NOT CUT STEAK INTO STRIPS PRIOR TO SEARING!!! it will be very tough.
6
Place the steak on top of the onions. Crumble or Spread the Boursin on top of the steak.
7
Broil in the oven for just a few minutes to melt the cheese. Be careful because you don't want the bread to be too hard. Sometimes I even eat this as an open face Sandwich.
8
You can cut into smaller pieces to serve as an appetizer or for a party.
440
kcal
Calories
31
g
Fat
3
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1lb. Steak- I like Ny strip or Filet, 1 French Baguet, Sriracha or your favorite Hot Sauce, 1 small Onion, and more.
Yes, Sriracha Steak Sandwich With Boursin Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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