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The Best Steak Sandwich Recipe

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4.1 from 13 reviews

This Best Steak Sandwich recipe features perfectly seared skirt steak layered with sweet caramelized onions, creamy chipotle mayo, and melted provolone cheese on a toasted baguette. Ideal for a satisfying and flavorful meal, it combines savory, smoky, and slightly spicy elements in a handheld delight.

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 Mayo

  • 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 Sandwich

  • 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
  • 1/2 pound deli-sliced provolone cheese
  • 1-2 cups baby arugula (optional, for color)
  • 1 tablespoon olive oil (plus more if needed for toasting)

Instructions

  1. Make the caramelized onions: In a large pan or pot, combine sliced onions, olive oil, water, and salt. Cook covered over medium-high heat for 12-15 minutes until onions are soft and most of the water evaporates.
  2. Caramelize the onions: Uncover the pan, reduce heat to medium, and continue sautéing the onions for about 30 minutes until deeply caramelized. Stir occasionally, adjusting heat or adding a splash of water to prevent burning.
  3. Prepare chipotle mayo: In a bowl, mix mayonnaise, sour cream, chipotle peppers, and adobo sauce. Taste and adjust seasoning with salt and pepper as desired.
  4. Preheat oven: Set oven to 450°F and position rack in the middle.
  5. Cook the steak: Heat a large cast iron or stainless steel pan over medium-high heat. Cut skirt steak into halves or thirds to fit the pan. Pat dry and season both sides generously with salt and black pepper.
  6. Sear steak: Add neutral oil to the hot pan until smoking. Add steak and sear for 3 minutes per side until well browned. Remove steak, tent with foil, and rest for at least 5 minutes.
  7. Slice steak: After resting, cut steak into 4-inch pieces, then slice against the grain into 1/4-inch thick slices for tenderness.
  8. Assemble sandwiches: Slice baguette lengthwise and separate halves. Place bottom half on a foil-lined baking sheet, spread a layer of chipotle mayo, then layer steak slices. Evenly distribute caramelized onions, then layer provolone cheese. Place top half of baguette on the sheet and brush with olive oil for toasting.
  9. Toast in oven: Bake for 3-5 minutes at 450°F until cheese melts. Watch carefully to avoid burning.
  10. Finish assembly: Spread chipotle mayo on the top side of the baguette, add baby arugula if using, then close the sandwich.
  11. Serve: Slice into four large sandwiches and enjoy!

Notes

  • Use Diamond Crystal Kosher salt as it has different grains than table salt and yields better seasoning control.
  • Adjust chipotle peppers in mayo according to your spice preference.
  • Resting the steak after searing keeps it juicy and tender.
  • Add arugula for a peppery freshness and color contrast, but it's optional.
  • Keep an eye on the toasting step to prevent burning the bread or cheese.

Find it online: https://cozyplatter.com/the-best-steak-sandwich-recipe/