Slice the steak against the grain for maximum tenderness. Toasting the bread prevents sogginess. For best results, assemble sandwiches just before serving.
A juicy, tender steak sandwich layered with caramelized onions and served on toasted rolls for a satisfying and flavorful meal.
Ingredients
osher salt
½ teaspoon (2 g) freshly ground black pepper
½ teaspoon (1 g) garlic powder
1 large yellow onion, thinly sliced
1 tablespoon (14 g) unsalted butter
½ teaspoon (2 g) salt
4 hoagie rolls or ciabatta rolls
4 slices provolone or mozzarella cheese (optional)
1 tablespoon (15 ml) olive oil or 1 tablespoon (14 g) melted butter for brushing rolls
1 cup (30 g) arugula or baby spinach (optional)
2 tablespoons (30 g) mayonnaise or aioli (optional)
Instructions
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Bring steak to room temperature for 30–40 minutes. Pat dry and season with olive oil, salt, pepper, and garlic powder.
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Heat a skillet over medium-high heat and cook steak 4–6 minutes per side depending on desired doneness. Rest 10 minutes.
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Melt butter in a skillet and cook sliced onions with salt for 15–20 minutes until caramelized.
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Preheat oven to 375°F (190°C). Brush rolls with olive oil or butter and toast 5–7 minutes.
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Slice steak thinly against the grain.
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Assemble sandwiches with steak, caramelized onions, cheese if using, and optional toppings. Serve immediately.