Name: Oven Baked Steak and Arugula Sandwich
Total time: PT2100.0S
Yield: 4
Ingredients: 16 ounce Boneless Ribeye Steak; 8 slice White Cheese; 8 slice Sourdough Bread; 2 cup Arugula; 1 tablespoon Avocado Oil; 4 tablespoon Unsalted Butter; 1/2 teaspoon Salt

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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!

https://elisetriestocook.com

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.

35MINS

Total Time

$4.31

Cost Per Serving

Ingredients

Servings

US / Metric

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

Arugula

or Baby Kale or Spinach

1 Tbsp

Avocado Oil

1/4 cup

Unsalted Butter

1/2 tsp

Salt

Nutrition Per Serving

VIEW ALL

Calories

338

Fat

26.7 g

Protein

22.6 g

Carbs

2.1 g

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Oven Baked Steak and Arugula Sandwich

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Elise Tries to Cook

https://elisetriestocook.com

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!