Creamy Burrata and Steak Sandwich

There’s something incredibly satisfying about a simple sandwich, and this steak and burrata sandwich hits the mark perfectly. With tender, juicy steak, creamy burrata, peppery arugula, and a flavorful roasted garlic aioli, it’s a straightforward recipe that feels indulgent. Whether you’re making a quick lunch or a weekend treat, this sandwich comes together easily and delivers big on flavor every time.

Why This is Delish

This sandwich is proof that simple ingredients, prepared well, can taste downright luxurious. The steak is seared until juicy and flavorful, the burrata adds a rich, creamy texture that melts slightly into the warm bread, and the roasted garlic aioli ties everything together with a punch of flavor. The arugula adds a peppery freshness that balances out the richness of the steak and cheese. It’s quick enough for a weekday lunch but special enough to serve to guests.

How to Make Creamy Burrata and Steak Sandwich

Season the steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak to the skillet and cook to your desired doneness, flipping once. Remove from the skillet and let it rest for a few minutes before slicing thinly against the grain.

While the steak rests, make the aioli: in a small bowl, combine the roasted garlic, mayonnaise, lemon juice, lemon zest, and chopped chives. Mix well and set aside.

Slice the baguette lengthwise and lightly toast if desired. Spread a generous layer of the roasted garlic aioli on both halves of the bread. Layer the arugula evenly over the bottom half of the baguette, then top with the sliced steak. Place burrata cheese over the steak, drizzling with a little olive oil and seasoning with salt and pepper to taste. Close the sandwich, slice to serve, and enjoy while the steak is still warm and the burrata is soft and creamy.

Variations That Spice Creamy Burrata and Steak Sandwich Up

• Add a layer of roasted red peppers or caramelized onions for extra sweetness and depth.
• Swap the arugula for fresh basil leaves for an herby, fragrant twist.
• Drizzle with balsamic glaze or hot honey for a sweet-savory finish.

Substitutions For Your Dietary Needs

• Use a gluten-free baguette or roll to make this gluten-free.
• Swap the burrata for a dairy-free fresh cheese alternative if needed.
• No roasted garlic on hand? Use 1-2 cloves of raw garlic, minced finely, for a sharper flavor.

Recipe Hacks & Tips

• Let the steak rest before slicing — this keeps it juicy and prevents the sandwich from getting soggy.
• Slice the steak thin and against the grain for the most tender bite.
• Toast the bread lightly so it holds up to the aioli and toppings without getting soggy.
• Bring the burrata to room temperature before assembling for the creamiest texture.

Serve These Delicious Dishes

• Heirloom Tomato BLT with Candied Bacon and Herb Mayo
• Chimichurri-Glazed Steak Salad
• Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata

How to Store Leftovers

This sandwich is best enjoyed fresh, but if you have leftovers, store the components separately. Keep the steak and aioli in airtight containers in the fridge for up to 2 days. Assemble just before eating, as the bread can get soggy if stored pre-assembled. The burrata is best added fresh.

Common Questions

Creamy Burrata and Steak Sandwich

A deliciously simple sandwich featuring tender steak, creamy burrata, peppery arugula, and zesty roasted garlic aioli, all layered on a crisp baguette. Perfect for an easy yet indulgent meal.

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Yields: 2 people

Ingredients

For the Sandwich

• Baguette
• Arugula
• Steak cooked to your preference
• Burrata cheese
• Aioli
• Olive oil
• Salt and pepper

For the Aioli

• Roasted garlic
• Mayonnaise
• Lemon juice and zest
• Fresh chives chopped

Instructions

For the Steak

• Season the steak with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Cook the steak to your desired doneness.
• Remove the steak from the skillet and let it rest.
• Slice the steak thinly.

For the Aioli

• In a small bowl, combine roasted garlic, mayonnaise, lemon juice, lemon zest, and chopped chives to make the aioli.
• Mix the aioli ingredients well and set aside.

Assemble

• Slice the baguette lengthwise.
• Lightly toast the baguette if desired.
• Spread a generous layer of aioli on both sides of the bread.
• Layer the arugula evenly over the bottom half of the baguette.
• Add the sliced steak on top of the arugula.
• Place burrata cheese over the steak.
• Drizzle olive oil over the burrata.
• Season with salt and pepper to taste.
• Close the sandwich and slice to serve.