Steak and Herb Pastry Sandwich—a rich, flaky, and indulgent dish that wraps tender steak and aromatic herbs in golden puff pastry. This is perfect for a hearty lunch, upscale picnic treat, or even a gourmet dinner when paired with a fresh salad or roasted veggies.
Steak and Herb Pastry Sandwich
Ingredients
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 use homemade if preferred)
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
Instructions
Step 1: Prepare the Steak Filling
Heat the olive oil in a large skillet over medium-high heat.
Add the sliced onions and cook for 3–4 minutes until soft and translucent.
Stir in the garlic, rosemary, and thyme. Cook until fragrant, about 30 seconds.
Push the onions to the side and add the sliced steak to the pan. Sear for about 2–3 minutes, turning occasionally to brown the edges.
Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper. If using wine or broth, pour it in now and simmer for 1–2 minutes until slightly reduced.
Remove from heat and allow the filling to cool for at least 10–15 minutes.
Step 2: Assemble the Pastry Sandwich
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry slightly to smooth out the folds.
Place the steak filling in the center of the pastry sheet, leaving a 1-inch border around the edges.
Sprinkle cheese and greens or any additional fillings if using.
Fold the pastry over like a book or wrap it like a strudel. Seal the edges by pressing them with a fork.
Brush the top with the beaten egg and sprinkle with sesame seeds or flaky salt if desired.
Make a few slits on top to allow steam to escape.
Step 3: Bake
Bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and puffed.
Let it rest for 5–10 minutes before slicing.
Serving Suggestions
Serve warm or at room temperature.
Accompany with a simple arugula salad with lemon vinaigrette.
For dipping, try a creamy horseradish sauce, aioli, or a balsamic glaze.
Tips & Variations
Make it mini: Cut pastry into squares and make handheld versions for parties.
Make ahead: You can prep the steak filling a day in advance and assemble right before baking.
Pastry alternatives: Use pie dough for a denser bite or phyllo for an extra crispy shell.
