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Steak Sandwich with Grilled Onions
This Steak Sandwich with Grilled Onions is restaurant-level goodness piled high on ciabatta bread with a tangy mustard-mayo sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 servings
Calories: 846 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 ounces New York Strip steak
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 2 yellow onions sliced in rings
- ½ teaspoon fresh thyme leaves
- 2 ciabatta buns or baguette, Italian loaf, or other rustic bread
- ½ cup baby arugula
For the Mustard Mayo:
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons sour cream
- ⅛ teaspoon kosher salt
Instructions
Make the Mustard Mayo Sauce
- Stir all ingredients for the sauce together in a small bowl and set it aside until needed.
Cup of Yum
Prep and Cook the Steak
- Season the steak liberally with salt and pepper on both sides.
- Heat the olive oil in a medium skillet over high heat until it's almost smoking.
- Add the seasoned steak to the hot pan and sear on each side for about a minute.
- Reduce the heat to low and cook the steak for about 7 to 10 minutes for rare, and up to 15 minutes for well done.
- When the cooking time is finished, remove it to a plate and cover tightly with foil. Allow the steak to rest for 10 minutes while you cook the onions.
Make the Caramelized Onions
- Using the same pan without cleaning it, heat 1 1/2 tablespoons of olive oil over medium heat.
- Add the onion and thyme and saute, stirring often, for about 10 minutes or until the onions are brown and caramelized.
Assemble the Sandwiches
- Slice the steak on an angle across the grain.
- Spread the mustard-mayo sauce on top and bottom of the bread.
- Place a layer of steak strips on the bottom of the bun, sprinkle with salt and pepper, and top with the caramelized onions.
- Place baby arugula on top of the onions and cover the sandwich with the top half of the bun.
Notes
- You'll have the best results if you start with a steak that's at room temperature.
- The pan should be very hot for the searing step. I use a cast iron skillet because it gets really hot and holds the heat for a long time.
- When cooking the onions, stir them often making sure you turn them over frequently so they all cook evenly and turn a golden, caramel brown.
Nutrition Information
Serving
1
Calories
846kcal
(42%)
Carbohydrates
39g
(13%)
Protein
43g
(86%)
Fat
57g
(88%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
18g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
159mg
(53%)
Sodium
1002mg
(42%)
Potassium
771mg
(22%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
260IU
(5%)
Vitamin C
10mg
(11%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 846
% Daily Value*
| Serving | 1 | |
| Calories | 846kcal | 42% |
| Carbohydrates | 39g | 13% |
| Protein | 43g | 86% |
| Fat | 57g | 88% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 159mg | 53% |
| Sodium | 1002mg | 42% |
| Potassium | 771mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.