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RECIPE
7 INGREDIENTS15 STEPS35MIN

Oven Baked Steak and Arugula Sandwich

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Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
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Thinly sliced ribeye steak, light cheese, and arugula sandwiched between toasted sourdough bread. This healthy grilled cheese sandwich is a great high protein sandwich for lunch or dinner (or snack time!), making it a full meal in a sandwich.
35MIN
Total Time

Elise Tries to Cook

I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Boneless Ribeye Steak
before removing fat
or Flank Steak, Deli Meat, or Shredded Chicken
8 slices
White Cheese
preferably a lite havarti, provolone, or swiss
8 slices
Sourdough Bread
or Gluten-Free Sourdough or Gluten-Free Sandwich Bread
2 cups
or Baby Kale or Spinach
1 Tbsp
Avocado Oil
1/2 tsp

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Nutrition Per Serving

VIEW ALL
CALORIES
794
FAT
45.9 g
PROTEIN
45.6 g
CARBS
50.1 g

Author's Notes

Feel free to use your favorite cheese slices – all will taste great! For dairy-free swap cheese for dairy-free slices. Sometimes I can find beef pre-cut and thinly shaved. Other times I can’t. I keep mine cold in the fridge to cut easier. Then when still cold I remove the fat and slice very thinly before cooking. The most important part is making sure it is as thin as possible. This makes sure the steak doesn’t get stuck in your teeth – a pet peeve!

Cooking Instructions

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Step 1
Take out Unsalted Butter (4 tablespoon) 1-2 hours before making the sandwich. This will allow it to soften.
Step 2
Preheat the oven to 425 degrees F (220 degrees C).
Step 3
Take out the Boneless Ribeye Steak (16 ounce) from the refrigerator and immediately cut while still cold. Remove any large areas of fat and toss it out.
Step 4
Place the steak horizontal to you and slice as thin as possible. The slices should be short and thin. Sprinkle with Salt (1/2 teaspoon).
Step 5
Heat a cast-iron or sauté pan on high heat with Avocado Oil (1 tablespoon). When the pan is hot, place the thin-sliced steak spread out. Sear both sides for 2 minutes each, until browned on each side.
Step 6
Do in sections until all steak is seared and let sit and rest on a cutting board or plate.
Step 7
Spread the butter on one side of all slices of Sourdough Bread (8 slice), 8 sides in total.
Step 8
Place 4 bread slices butter side down on an aluminum-lined baking tray.
Step 9
Place one slice of White Cheese (4 slice) on top of each piece of bread.
Step 10
Add thin-sliced steak onto each bread slice. I used around 5-6 slices of steak per bread slice but will depend on how much steak you have.
Step 11
Place White Cheese (4 slice) evenly on top of steak (around ½ cup each) and top with remaining slices of Arugula (2 cup) per bread slice.
Step 12
Put top bread slice on top, butter side facing up.
Step 13
Put the baking tray with the uncooked sandwiches into the oven. Bake for 15 minutes.
Step 14
Broil on High for 2 minutes, watching very carefully to ensure the top slice doesn’t burn.
Step 15
Remove from oven immediately and cut in half or enjoy whole!

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Nutrition Per Serving
Calories
794
% Daily Value*
Fat
45.9 g
59%
Saturated Fat
22.8 g
114%
Trans Fat
0.5 g
--
Cholesterol
166.9 mg
56%
Carbohydrates
50.1 g
18%
Fiber
0.2 g
1%
Sugars
0.2 g
--
Protein
45.6 g
91%
Sodium
1331.1 mg
58%
Vitamin D
0.1 µg
0%
Calcium
451.4 mg
35%
Iron
5.3 mg
29%
Potassium
441.8 mg
9%
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