Grilled striploin sandwich with Boursin and caramelized onions
with Boursin
- Preparation 25 min
- Cooking 20 min
- Servings 1 to 2
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🥖 Grilled Striploin Sandwich with Boursin Cuisine and Caramelized Onions: A Reinvented Classic That Tastes Like Pure Joy 😍
Want to wow your crew with a sandwich that tastes like a fancy restaurant meal but eats like comfort food? Buckle up, because this grilled striploin sandwich with Boursin Cuisine and caramelized onions is an absolute flavor bomb 💥. The kind of dish you proudly serve in the middle of the table with a big grin… and everyone devours in silence because their mouths are full.
This recipe highlights a killer collab with Boursin and Aliments du Québec. The Boursin Cuisine with garlic and fine herbs melts over the grilled beef like a creamy dream, while the sweet, deeply caramelized onions bring perfect balance. And that Quebec striploin? Seared to perfection, thinly sliced, and tucked into a crispy baguette. Every bite is a mic drop.
It’s the kind of sandwich that upgrades your lunch, turns dinner into an event, and gets the party started at happy hour. Whether you’re entertaining in style or just treating yourself, this reinvented classic is bound to become a regular on your menu.
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Make-ahead prep
• Caramelize the onions the day before and store them in the fridge.
• Slice the striploin after cooking and keep it in its juices to prevent it from drying out.
Storage & freezing
• Assembled sandwiches don’t store well — build it at the last minute.
• Caramelized onions will keep for 4–5 days in the fridge.
• Do not freeze: the baguette loses its texture and the cheese doesn’t hold up well.
Swaps & variations
• No striploin? Use top sirloin or leftover roast beef.
• Add roasted bell peppers or sautéed mushrooms for even more flavor.
Perfect sides
• A crisp green salad or homemade chips does the trick!
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Grilled Striploin Sandwich with Boursin Cuisine and Caramelized Onions
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1 large yellow onion, halved and thinly sliced
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Olive oil
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1/2 tsp (2.5 ml) dried thyme
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2 tbsp (30 ml) white balsamic vinegar
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1 striploin steak (300 g / about 1.5 inches thick)
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2 tbsp (30 ml) Herbes de Provence
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2 tsp (10 ml) coarse salt
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1 tsp (5 ml) black pepper
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Half a ciabatta-style baguette, sliced lengthwise
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Fresh arugula (to taste)
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Preparation
- In a skillet over medium heat, drizzle in a generous amount of olive oil. Add the onion, thyme, salt, and pepper. Cook gently for about 15 minutes, stirring often. The onions should be very soft but not overly browned. Lower the heat and add more oil if needed.
- Add the white balsamic vinegar and cook for another 1 to 2 minutes, until almost completely evaporated. Keep warm.
- Preheat the BBQ to high heat and oil the grates. Brush the striploin with olive oil on both sides. In a small bowl, mix together the Herbes de Provence, coarse salt, and black pepper, then rub the mixture all over the steak.
- Place the steak on the hot grill and cook for 2 minutes. Rotate it 45 degrees and grill for another 2 minutes to create crosshatch grill marks. Flip the steak and repeat on the other side. Remove from the grill and wrap tightly in aluminum foil. Let rest for 5 minutes, then slice thinly.
- Lightly toast the ciabatta baguette, if desired. Generously spread Boursin Cuisine on the cut sides of the bread. Add a layer of fresh arugula, then the warm caramelized onions, and finish with slices of grilled steak. Close the sandwich, slice in half, and serve.
Yes! A kaiser roll or even flatbread will work just fine. The key is to use something with a crispy crust to hold up the filling.
The garlic & fine herbs version is ideal for this recipe, but you can also try the tomato & herbs or shallot & chive varieties for a different twist.
You can prep all the components in advance, but assemble the sandwich right before serving to keep the baguette crisp and the flavors fresh.
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