Short description
A luxurious and savory creation that encases tender, herb‑infused steak in golden, flaky puff pastry. Ideal for a satisfying lunch, elegant picnic, or refined dinner paired with a crisp salad or roasted vegetables.
Why You’ll Love This Recipe
Rich and indulgent—combines juicy steak with buttery pastry
Easy to elevate—add cheese, greens, or veggies to suit your taste
Versatile—works as a full meal or turned into elegant mini hand‑held bites
Make‑ahead friendly—prepare the filling in advance and bake later
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak Filling:
1 lb (450 g) ribeye or sirloin steak, trimmed and thinly sliced
1 Tbsp olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
½ tsp cracked black pepper
½ tsp sea salt
1 tsp Worcestershire sauce
1 Tbsp Dijon mustard
Optional: ¼ cup red wine or beef broth (for deglazing)
For the Pastry:
1 sheet puff pastry, thawed (or homemade)
1 egg, beaten (for egg wash)
1 tsp sesame seeds or flaky salt (optional, for garnish)
Optional Add‑Ins:
½ cup gruyère, provolone, or sharp cheddar cheese, shredded
A handful of baby arugula or spinach
Sautéed mushrooms or roasted red peppers
Directions
Prepare the Steak Filling
Heat olive oil over medium‑high heat. Sauté onions for 3–4 minutes until soft.
Add garlic, rosemary, and thyme; cook 30 seconds until fragrant.
Push onions aside and add steak slices; sear 2–3 minutes until browned.
Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Optionally deglaze with wine or broth; simmer 1–2 minutes.
Remove from heat and let cool 10–15 minutes.
Assemble the Pastry Sandwich
Preheat oven to 400 °F (200 °C) and line a baking sheet.
Lightly roll out puff pastry to smooth folds.
Place cooled steak filling in the center, leaving a 1‑inch border.
Add cheese, greens, or other fillings if desired.
Fold pastry over filling, seal edges with a fork.
Brush with beaten egg and sprinkle sesame seeds or flaky salt.
Cut a few slits on top for steam venting.
Bake
Bake for 20–25 minutes until pastry is puffed and golden.
Let rest 5–10 minutes before slicing to maintain structure.
Servings and timing
Yield: 4 generous servings (or more mini versions)
Prep time: 15–20 minutes
Bake time: 20–25 minutes
Resting time: 5–10 minutes
Total time: Approximately 45–55 minutes
Variations
Mini versions: Cut pastry into smaller squares and assemble as handheld sandwiches—adjust bake time to 12–15 minutes.
Cheesy twist: Add hearty gruyère or sharp cheddar for a gooey, rich finish.
Veggie boost: Include sautéed mushrooms, roasted peppers, or greens inside.
Alternative pastry: Use pie dough for a denser bite or phyllo dough for extra crunch.
Make‑ahead: Prepare steak filling up to 24 hours in advance and assemble just before baking for convenience.
Storage/reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap completely cooled sandwiches in foil or freezer‑safe wrap; freeze up to 1 month.
To reheat:
Oven: Preheat to 350 °F, heat for 10–12 minutes until warmed through.
Microwave: Short bursts (15‑20 seconds), then crisp pastry in a 300 °F oven for 3–4 minutes.
FAQs
1. Can I use a different cut of steak?
Yes, flank, skirt, or strip steak work well—just slice thinly across the grain for tenderness.
2. What if I don’t have puff pastry?
You can substitute with store‑bought pie dough for a denser, flakier result, or phyllo for extra crisp layers.
3. Should I cook the steak fully before assembling?
Yes—sear so it’s mostly cooked; the short bake time won’t fully cook raw steak.
4. Can I make vegetarian versions?
Absolutely. Sautéed mushrooms, roasted peppers, spinach, and cheese make a delicious meat‑free alternative.
5. How do I avoid soggy pastry?
Ensure the steak filling cools before placing it on the pastry to prevent steam and soggy dough.
6. Can this be assembled ahead?
Yes. Assemble the pastry sandwich, cover, and refrigerate for up to 4 hours before baking. Brush with egg wash just before placing in the oven.
7. How do I handle leftovers?
Store in the fridge up to 3 days. Reheat in the oven for the best texture or microwave and then crisp.
8. Can I bake this on a baking stone or steel?
Yes, if you have one. Preheat the stone or steel and bake on it for extra crisp pastry base.
9. What dipping sauces pair well?
Creamy horseradish sauce, garlic aioli, mustard, or a balsamic glaze are all excellent accompaniments.
10. Can I freeze before or after baking?
You can freeze fully baked and cooled sandwiches or freeze raw assembled sandwiches (wrapped), then bake from frozen—just add a few extra minutes to the baking time.
Conclusion
The Steak and Herb Pastry Sandwich is a sophisticated yet approachable dish that reminds you of fine‑dining while staying fuss‑free. With its delightful balance of savory steak, aromatic herbs, optional cheese and veggies, all enveloped in buttery puff pastry—it’s a showstopper for lunch or dinner. Prepare ahead, customize as you like, and enjoy a gourmet experience with minimal effort.
[tasty-recipe id=”19838″]