Steak Sandwich with Caramelized Onions
Sliced seared steak layered on Turkish bread with slow cooked onions, garlic mayo, tomato and arugula.
Equipment
- large skillet with lid
- Frying pan
- Bread knife
- Small bowl
Ingredients
Main Ingredients
- ¾ cup mayonnaise whole egg preferred, for the garlic mayo
- 1 large garlic clove minced, for the garlic mayo
- 3 large onions peeled and finely sliced
- 3 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- ¼ tsp kosher salt for the onions
- ¼ tsp black pepper for the onions
- 1 ¼ lb beef grilling steak such as sirloin or ribeye, about 1 inch thick
- ½ tsp kosher salt for the steak
- ¼ tsp black pepper for the steak
- 1 tbsp vegetable oil
- 2 tomatoes thickly sliced
- 2 oz arugula or other lettuce
- 1 tbsp American style mustard or to taste
- 1 Turkish bread loaf about 24 inches long, or 4 sandwich rolls
Instructions
Cooking
- Mayo. Mix the mayonnaise and garlic and chill for at least 30 minutes.
- Onions. Cook the onions in butter over medium low heat, covered, for 20 minutes, then uncovered for 20 more minutes until golden.
- Glaze. Stir in the sugar, vinegar, salt and pepper and cook for 10 minutes until jammy.
- Steak. Season the steak and sear it in hot oil for 3 to 5 minutes per side until at least 145 degrees F, then rest for 5 minutes and slice thinly.
- Assemble. Spread the bread with garlic mayo and layer the beef, onions, tomato, arugula and mustard.
- Serve. Press gently and cut into 4 portions.
Notes
Substitutions: Sandwich rolls or ciabatta replace Turkish bread, and spinach replaces arugula.
Tips: Cook the onions slowly and slice the steak against the grain.
Storage: Refrigerate the components separately for up to 3 days and assemble just before serving.