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Steak sandwich recipe idea: thinly sliced beef with sautéed onions and peppers in a hoagie roll
Chef Emma

Steak Sandwich With Caramelized Onions

Seared and thinly sliced ribeye or sirloin with caramelized onions, melted provolone, arugula and a quick garlic aioli on toasted ciabatta or hoagie rolls.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 840
Ingredients Equipment Method Notes

Ingredients
  

Steak and onions
  • 1 1/4 lb ribeye or top sirloin steak 565 g, about 1 inch thick
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil divided
  • 2 large yellow onions about 1 1/2 lb (680 g), thinly sliced
  • 2 tbsp unsalted butter divided
  • 1 tsp balsamic vinegar or Worcestershire sauce optional
Sandwiches
  • 4 ciabatta or hoagie rolls split
  • 4 slices provolone cheese or Swiss or white cheddar
  • 1 cup baby arugula
  • 1/4 cup mayonnaise for the aioli
  • 1 small garlic clove finely grated
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard

Equipment

  • Large cast-iron or heavy skillet
  • Instant-read thermometer
  • Sharp knife

Method
 

  1. Pat the steak dry and season with the salt. Refrigerate uncovered for 45 minutes to 24 hours if you have time.
  2. Heat 1 tbsp oil and 1 tbsp butter in a skillet over medium heat. Add the onions and a pinch of salt and cook 30 to 40 minutes, stirring every few minutes and adding a splash of water when brown bits build up, until soft and deep golden. Stir in the balsamic or Worcestershire.
  3. Stir together the mayonnaise, garlic, lemon juice, Dijon and a pinch of salt.
  4. Heat the remaining oil in a large skillet over medium-high heat. Season the steak with pepper and sear 3 to 5 minutes per side to 125°F to 130°F for medium-rare (135°F to 140°F for medium), basting with the remaining butter in the last minute.
  5. Rest the steak 5 to 10 minutes. Toast the cut sides of the rolls. Slice the steak thinly across the grain.
  6. Spread aioli on the rolls, then layer arugula, steak, onions and provolone. Broil open-faced (without the arugula) 1 to 2 minutes to melt the cheese if you like. Serve warm.

Notes

The USDA recommends 145°F with a 3-minute rest for whole beef steaks. Caramelized onions and aioli can be made up to 3 days ahead. Store steak and onions separately for up to 3 to 4 days. Calories are an estimate per sandwich from USDA FoodData Central values (top sirloin).