Description
This Best Steak Sandwich recipe combines tender seared skirt steak with rich caramelized onions, a smoky chipotle mayonnaise, and melted provolone cheese on crusty baguette bread. Perfectly balanced with peppery arugula, this sandwich delivers bold flavors ideal for a satisfying lunch or dinner.
Ingredients
Caramelized Onions
- 3 tablespoons olive oil
- 3 large red onions, sliced
- 1 teaspoon Diamond Crystal Kosher salt
- 1/2 cup water (plus more as needed)
Chipotle Mayonnaise
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 chipotle peppers (from canned in adobo sauce)
- 3 tablespoons adobo sauce (from canned in adobo sauce)
Steak and Assembly
- 1 large baguette (or 4 ciabatta rolls)
- 1 1/2 pounds skirt steak
- 2 1/2 teaspoons Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 1/2 pound deli-sliced provolone cheese
- 1-2 cups baby arugula (optional, for color and freshness)
- 1 tablespoon olive oil (plus more if needed for toasting)
Instructions
- Caramelize the Onions: In a large pan or pot, combine the sliced onions, 3 tablespoons olive oil, salt, and 1/2 cup water. Cook covered over medium-high heat for 12-15 minutes until the onions soften and most of the water evaporates.
- Deepen the Caramelization: Remove the cover and reduce heat to medium. Continue to sauté the onions for about 30 more minutes until deeply caramelized, stirring occasionally and adding splashes of water as needed to prevent burning.
- Prepare Chipotle Mayonnaise: In a bowl, mix together mayonnaise, sour cream, chipotle peppers, and adobo sauce. Season with salt and pepper to taste, then set aside.
- Preheat Oven: Set oven temperature to 450°F (230°C) and position the rack in the middle.
- Cook the Steak: Heat a large cast iron or stainless steel pan over medium-high heat. Cut the skirt steak into halves or thirds to fit the pan. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Sear the Steak: Add neutral oil to the pan. Once smoking, place the steak in the pan and sear for 3 minutes per side until well browned. Remove the steak and tent with foil for at least 5 minutes.
- Slice the Steak: After resting, cut the steak into 4-inch pieces, then slice against the grain into 1/4-inch thick slices for tenderness.
- Assemble the Sandwich: Slice the baguette lengthwise and separate the halves. Place the bottom half on a foil-lined baking sheet. Spread a layer of chipotle mayo, followed by the sliced steak, caramelized onions, and provolone cheese. Place the top half of the baguette on the sheet and lightly brush with olive oil for toasting.
- Bake to Melt Cheese: Bake in the preheated oven for 3-5 minutes until the cheese melts. Watch closely to avoid burning.
- Finish the Sandwich: Spread chipotle mayo on the top half of the baguette, add optional baby arugula, then close the sandwich. Slice into four servings and enjoy.
Notes
- Use skirt steak for best flavor and texture, but flank steak can be substituted if needed.
- Adjust the amount of chipotle peppers and adobo sauce in the mayo for more or less heat according to your preference.
- Caramelizing onions slowly is key for deep flavor; don’t rush this process.
- If you don't have a cast iron skillet, any heavy pan suitable for high heat works.
- For a gluten-free option, substitute the baguette with gluten-free bread or rolls.
