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Owen Han's Steak Sandwich with Garlic Confit

An indulgent, chef-inspired sandwich developed by Owen Han that layers bold, savory flavors on crisp, golden sourdough. Juicy Denver-cut steak is seared to perfection and basted with the rich buttery goodness of I Can't Believe It's Not Butter! Paired with a smoky-sweet roasted cherry tomato relish and a fiery Calabrian chili compound spread then finished with creamy fresh mozzarella, peppery arugula, and a drizzle of olive oil. This sandwich is a masterclass in texture and taste—comfort food elevated to gourmet status.

An indulgent, chef-inspired sandwich developed by Owen Han that layers bold, savory flavors on crisp, golden sourdough. Juicy Denver-cut steak is seared to perfection and basted with the rich buttery goodness of I Can't Believe It's Not Butter! Paired with a smoky-sweet roasted cherry tomato relish and a fiery Calabrian chili compound spread then finished with creamy fresh mozzarella, peppery arugula, and a drizzle of olive oil. This sandwich is a masterclass in texture and taste—comfort food elevated to gourmet status.

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  • Servings
    Portions 2
  • Difficulty
    Medium

Ingredients

Steak
Roasted Cherry Tomato Relish
  • 1 cup cherry tomatoes
  • 1 small shallot, thinly sliced
  • 2–3 sprigs thyme
  • Olive Oil
  • Salt
Calabrian Chili Compound Butter
Sandwich
  • 2 thick slices sourdough bread
  • Fresh mozzarella, sliced
  • Arugula
  • Olive oil (for finishing)

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Roast the Cherry Tomato Relish
      1. Heat oven to 400°F (205°C).
      2. Toss cherry tomatoes, shallot, thyme, olive oil, and salt.
      3. Roast 20–25 minutes until tomatoes burst and are jammy.
      4. Remove thyme stems and lightly smash tomatoes. Set aside.
      Make the Calabrian Chili Butter
      1. Combine softened I Can't Believe It's Not Butter! Original, roasted garlic, Calabrian chili, and salt.
      2. Mix until smooth and evenly blended.
      3. Set aside at room temperature.
      Sear the Steak
      1. Pat steak dry; season generously with salt and pepper.
      2. Heat a heavy pan over high heat.
      3. Sear steak 2–3 minutes per side.
      4.  Baste with butter during the final minute.
      5. Rest 5 minutes, then slice thinly against the grain.
      Toast the Sourdough
      1.  Spread Calabrian chili butter on one side of each slice.
      2. Toast butter-side down in a pan until deeply golden and crisp.
      Assemble the Sandwich
      1. Place one slice of toasted sourdough, buttered side up, on a sheet tray.
      2. Arrange sliced steak evenly over the bread.
      3. Layer mozzarella slices on top.
      4. Broil until mozzarella melts and lightly blisters.
      5. Spoon roasted cherry tomato relish over the cheese.
      6.  Add arugula.
      7. Drizzle lightly with olive oil.
      8. Close with second slice of sourdough, buttered side down.

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