Wish you were in New Orleans enjoying some delicious Cajun food? Me too! Make this Cajun steak sandwich with sautéed peppers and onions and be transported to the Big Easy immediately! With these delicious flavors, tender Natural Angus ribeye, and zesty mayo, you can't go wrong with this one.
the big easy
Who doesn't love Cajun food and spices? The flavors, the zest, the presentation! Everything is always so delicious. From étouffée to jambalaya to gumbo, I have yet to meet a Cajun dish that I didn't love. So, when I was thinking of a way to spruce up a classic recipe, Cajun flavors had to be front and center for this Cajun Steak Sandwich.
I used Cajun seasoning to season the ribeye and then seared the steak in butter until it developed a beautiful crust. Then, I sautéed the peppers and onions in the steak juices which made the natural flavors of these veggies sing! After that, I made a quick remoulade sauce to top the bread off with and added a little arugula for brightness. Put all of that together and you've got this delicious Cajun Steak Sandwich that's absolutely amazing.
cajun steak sandwich - let's talk steak!
So, if you remember my Balsamic Braised Beef with Pears recipe from over the holiday season, you'll remember that I partnered with Aspen Ridge Natural Angus Beef for that recipe. Well, we've teamed up again to bring you another delicious recipe featuring their 10 oz Natural Angus ribeyes! I wanted to reiterate how much I love working with this company because all of their beef is:
- sourced locally by family owned farms and ranches
- Certified Humane
- Does not contain any hormones or antibiotics
I have become quite passionate about sourcing clean food products so every time I work with Aspen Ridge Natural Angus Beef, it's so important that I scream from the hills how amazing their beef is. Also, the quality of their cuts is truly unmatched.
what goes well with a steak sandwich?
For this Cajun steak sandwich, I opted for chips. However, steak sandwiches pair well with fries, salads, steamed veggies, and honestly can be eaten alone. Anything mild will pair well with this Cajun steak sandwich because the sandwich itself has SO much flavor. You don't want to have too many conflicting flavors, so I recommend any of the aforementioned options.
what's the best way to season a steak?
As I mention in the majority of my recipes involving meat, I swear by a dry brine. Wet brines are nice, however, there's nothing like a dry brine in my opinion. When the salt and seasonings penetrate the meat, it really sinks down into the protein of the beef and you can taste the flavor all through the cut. So, in my humble opinion a dry brine is the best. What's a dry brine? A dry brine is when you salt and season meat and then letting the meat rest in the fridge until the salt disappears (osmosis basically).
Now do you have to wait until the salt disappears, no. However, it's an indication that the seasonings have fully gone through the meat. For this Cajun steak sandwich, I did season my steaks the night before cooking them. Do you have to do this? Again, no. BUT, it does yield the best results for a tender, juicy, and flavorful piece of meat! Not to mention, because I was using Aspen Ridge Natural Angus Beef's ribeyes, I wanted to maximize flavorful on these beauties! So, I took my time and prepped these steaks in advance to maximize my results! Verdict - SO worth it.
How do you make this cajun steak sandwich?
So, start by seasoning your ribeyes. I used 3 10 oz ribeyes and made 2 sandwiches. Let the meat marinate for at least 2 hours, however, if you want to make these immediately you can. The only seasonings I used were Cajun seasonings and additional salt and pepper. Then slice the ribeye thinly against the grain.
Cut up a red, orange, and yellow bell pepper and an onion and set aside. Add butter, olive oil, and thyme to a skillet or cast iron pan over high heat. Let the pan become nice and hot (this is how you get a nice crust on the meat) and then add the sliced ribeye. Sear for about 4-5 minutes, until the steak begins to form a crust. Be sure to not overcook! Remove the steak and allow it to relax on a cutting board or in a bowl to soak in its own juices.
Reduce the heat of the pan to medium and add the peppers and onions. Sauté for about 8-10 minutes, until they begin to soften, but aren't mushy. Remove from the pan and set aside. Lastly, whip up the remoulade which is simply mayo, Worcestershire sauce, Cajun seasoning, Dijon mustard etc (the rest of the ingredients are below in the recipe card). Whisk together and you're done.
time to assemble!
Cut a piece of ciabatta bread in half and lather on that remoulade. Then add some arugula and the sauteed peppers and onions. Then add a generous amount of ribeye. Piece together and you've got an amazing Cajun steak sandwich!
more recipes that I've been loving!
- Stir-Fried Skirt Steak with Chinese Broccoli
- Homemade Chicken Cheesesteaks
- California Avocado Steak Sandwich
- Crispy Oven Baked Cajun BBQ Wings
- Philly Cheesesteak Sliders
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating in the recipe card and leave a comment below! I hope that you love this recipe as much as we do!
The recipe and blog post for Cajun Steak Sandwich with Peppers and Onions was made in partnership with Aspen Ridge Natural Angus Beef! I received compensation in exchange for this work. My opinions on their products are genuine. If I didn't love their products, I would certainly mention it! Thanks for your continued support!
Cajun Steak Sandwich with Peppers and Onions
Ingredients
- 3 10 oz Ribeye Steaks
- Cajun Seasoning, as desired
- Salt and Pepper, to taste
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Yellow Bell Pepper
- 1 Sweet Onion
- 2-3 Ciabatta Buns
- Arugula
- Olive Oil
- 2-3 Sprigs Thyme
- 2 tbsps Butter
Cajun Remoulade
- ¼ cup Mayonnaise
- 1 tbsps Worcestershire sauce
- 2 tbsps Dijon Mustard
- 1 tbsp Cajun Seasoning
- 1 tbsp Fresh Thyme
- pinch of Salt
- pinch of Red Pepper Flakes
- 2 cloves garlic, minced
Directions
- Pat ribeyes dry with a paper towel and season with cajon seasoning, salt, and pepper. Allow to dry brine in the refrigerator for up to 24 hours. Then slice into thin strips and set aside.
- Slice bell peppers and onions and set aside.
- Add olive oil, butter, and thyme to a skillet over high heat. Allow oil to warm for 2-3 minutes then add ribeye and sear for about 4-5 minutes, until a crust forms. Remove and set aside to rest.
- Reduce heat to medium and add bell peppers and onions to the pan and cook for about 8-10 minutes, until peppers soften but aren't mushy. Remove and set aside.
- Combine ingredients for remoulade in a small bowl and whisk together.
- Slice ciabatta buns in half and add to the skillet to toast for a few minutes. Lather with remoulade and add arugula and bell peppers and onions. Then add sliced ribeye and close sandwich.
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