Description
This gourmet steak sandwich delivers bold, rich flavor in every layer. Juicy seared steak, silky garlic aioli, melty cheese, and sweet caramelized onions come together on perfectly toasted rolls for a lunch that feels both indulgent and elevated.
Ingredients
Scale
Creamy Garlic Aioli
- ½ cup mayonnaise
- 1 garlic clove, finely minced
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
Steak Sandwich
- 24 oz skirt steak
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon vegetable oil
- ½ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- 3 tablespoons unsalted butter
- 2 large onions, sliced thin
- 4 hoagie rolls
- 1 cup fresh arugula
- 8 slices provolone cheese
Instructions
- Prepare the Aioli
- In a small bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Stir until smooth and creamy, then set aside to let the flavors mingle.
- Season the Steak
- Place the steak in a large bowl and coat with brown sugar, balsamic vinegar, oil, salt, and pepper. Toss thoroughly so every piece absorbs the marinade.
- Caramelize the Onions
- Heat a cast-iron pan over medium heat and melt the butter. Add the onions and cook slowly, stirring regularly, until soft and golden — about 10 to 12 minutes. Transfer to a plate and set aside.
- Sear the Steak
- Turn the heat up high. Remove the steak from the marinade, allowing excess liquid to drip off, then place it in the hot skillet. Cook for 3–4 minutes per side until nicely browned. Rest the meat for 5 minutes before slicing thinly against the grain.
- Toast the Bread
- Lightly brush the hoagie rolls with melted butter and toast them face-down on a hot griddle or pan until crisp and lightly golden, around 2–3 minutes.
- Assemble the Sandwich
- Spread a generous layer of garlic aioli on each roll. Layer with provolone, arugula, sliced steak, and caramelized onions. Close, slice if desired, and serve hot.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 925 kcal
- Sugar: 15 g
- Sodium: 1304 mg
- Fat: 58 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 53 g
- Cholesterol: 168 mg