I’m excited to share my take on a steak frites recipe that brings the bistro vibe straight to your home kitchen. If you’ve been searching for a hearty dish that combines tender steak, crisp fries, and a rich L’Entrecôte-style sauce, this might become your new favourite. The beauty of a well-made steak frites recipe is the balance of each element: a properly seared ribeye steak, golden fries seasoned to perfection, and a sauce that blends herbs, aromatics, and just enough richness to pull everything together.
I frame these components inside a focaccia loaf, then slip slices of melted Gouda on top of the steak. This approach packs everything into one handheld meal that’s both comforting and substantial. You get a bit of everything in each bite—juicy meat, crunchy fries, smooth cheese, and a velvety sauce that sets this recipe apart.
The heart of this steak frites recipe lies in its L’Entrecôte-style sauce. I used a recipe by Nomadette which I highly recommend you follow too if you want to make this sandwich – the sauce was incredible!
I choose a ribeye steak because of its marbling, which gives it a flavourful, juicy finish when cooked. First, I pat it dry and sprinkle both sides with salt. Then, I heat a skillet until it’s really hot and add butter, garlic, and a sprig of rosemary. Once the butter foams, I place the steak in and aim for a generous sear on both sides. The aroma is irresistible: sizzling beef, melted butter, and herbs swirling together.
While the steak cooks, I tilt the pan and baste it by spooning the butter over the surface. This technique ensures that the steak absorbs garlicky, herby goodness. After about 3–4 minutes per side (for medium-rare), I remove the ribeye from the heat and let it rest. During this resting period, the juices redistribute, so each slice stays succulent.
No steak frites recipe is complete without crisp, golden fries. I prefer Maris Piper or King Edward potatoes because they fry up with a crunchy exterior and a fluffy interior. I peel them, slice them into uniform strips, and rinse them under cold water to remove excess starch. After patting them dry thoroughly, I drop them into oil heated to around 180°C (350°F). They cook for roughly 3–4 minutes per batch until they reach that beautiful golden hue.
As soon as I take them out of the fryer, I sprinkle salt on them right away. Salting them while they’re still hot ensures the seasoning sticks, giving the fries that savoury pop in every bite. It’s also important to keep them warm if you’re frying in batches.
Once I have the steak, fries, and sauce, assembling this sandwich is quick work. I opt for focaccia because its slightly chewy texture and olive oil notes make a sturdy platform for everything. I slice the loaf horizontally, then lightly toast or grill the insides. That brief toasting adds a hint of crispness and prevents the bread from getting soggy.
I pile on some hot fries first, followed by slices of the rested steak. Ribeye is best cut against the grain, which helps it stay tender. On top of the steak, I place a few slices of Gouda cheese. One minute under the grill melts the Gouda into a light, creamy layer. At this point, I spoon a bit of my L’Entrecôte-style sauce over the melted cheese and drizzle more on the other half of the bread. Press the top half down gently and prepare for a mouthful of pure satisfaction.
This steak frites recipe sandwich is perfect for lunch or dinner. Each bite unites crisp fries, juicy steak, gooey cheese, and a velvety sauce. I recommend serving it right away so the fries stay crisp, and the cheese remains wonderfully soft. If you want more beefy inspiration, have a look at my Cowboy Steak and Eggs sandwich for another hearty sandwich idea.
Whether you’re treating yourself after a long day or aiming to impress friends, this recipe delivers a bistro-level experience at home. It might look elaborate at first, but each component follows straightforward cooking steps. By the time you’re done, you’ll have a satisfying sandwich that celebrates everything I love about a classic steak frites recipe—and then some.
What is an entrecôte steak?
An entrecôte steak is a cut from the rib area of the cow. It tends to have excellent marbling and a full flavour.
Is entrecôte the same as ribeye?
In many regions, entrecôte and ribeye refer to the same rib section. Some butchery differences may exist, but both cuts are very similar.
Is entrecôte a good cut?
Yes, it’s highly regarded for its flavour and tenderness. The marbling in this cut helps to keep the meat juicy during cooking.
What is the best way to cook entrecôte?
A quick, high-heat method is best, such as searing in a hot pan. This approach locks in the juices and produces a rich crust.
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@sensationalsandwiches Met a follower and made him a sandwich 😁 For real, I was just chilling in a coffee shop having a break during what turned out to be a mission to get my bike wheel fixed and as I’m leaving the shop (headphones in) I walk out the door and look up to see this dood mouthing ‘are you sensational sandwiches’ to me 😅 So I took my headphones out and said hello and we ended up having a coffee together and chatting for a bit cause he was going to Vietnam travelling and I’d been there a few years ago, obviously we talked about Banh Mi’s!!! 🥪 Then we ended up going to @milkcoffeeldn for a sandwich and it was all generally rather nice and we’ve become good friends 😁 The internet is a weird place and there are weird people on it but there’s also really sound people like this fella here. The fact that this interaction happened and from it I gained a new friend I think is so cool, friendships CAN be made over a mutual admiration for filled bread this is PROOF🫶🏽 If u see me come say hi! I can’t promise we’ll become friends 😂 but I always like meeting and chatting to u guys 😁
♬ original sound - Sensational Sandwiches
For the Steak
For the Frites
For the L’Entrecôte-Style Sauce
(I used this amazing recipe from Nomadette’s – go check it out if you want to make this sandwich)
For Assembly