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The Best Steak Sandwich
5 from 14 votes

The Best Steak Sandwich

The Best Steak Sandwich features tender skirt steak seasoned and seared to develop a flavorful crust, nestled in a large baguette or ciabatta rolls with creamy provolone cheese and optional fresh arugula. Sweet caramelized red onions cooked slowly with olive oil and water add a rich depth to the sandwich, complemented by a smoky chipotle mayo made from mayonnaise, sour cream, and adobo peppers. This hearty sandwich balances savory, smoky, and sweet notes for a satisfying meal.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 871 kcal
Course: Main Course
Cuisine: American

Ingredients

For the caramelized onions
  • 3 tablespoons olive oil
  • 3 large red onions sliced
  • 1 teaspoon kosher salt Diamond Crystal brand
  • 1/2 cup water plus more as needed
For the chipotle mayo
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 chipotle peppers from canned in adobo sauce version
  • 3 tablespoons adobo sauce from canned in adobo sauce version
For the sandwiches
  • 1 large baguette or 4 ciabatta rolls
  • 1 1/2 pounds skirt steak
  • 2 1/2 teaspoons kosher salt Diamond Crystal brand
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1/2 pound provolone cheese deli-sliced
  • 1-2 cups arugula optional, gives great color, baby
  • 1 tablespoon olive oil plus more if needed

Instructions

For the caramelized onions
    Cup of Yum
  1. Add the onions, water, olive oil, and salt to a large pan or pot and mix together. Turn heat to medium-high and and cook covered for 12-15 minutes or until the onions are soft and most of the water has evaporated.
  2. Uncover the pot and turn the heat down to medium. Continue to saute until the onions are deeply caramelized (about 30 more minutes). Pay attention to the onions. Adjust heat and/or add a splash of water to prevent burning.
For the chipotle mayo
  1. Mix the ingredients and give it a taste. Season with salt and pepper to taste.
For the sandwiches
  1. Preheat the oven to 450f and set the rack to the middle level.
  2. Heat a large cast iron or stainless steel pan to medium-high heat.
  3. Cut the skirt steak into half or thirds so that it can fit into the pan. Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.
  4. Add the oil to the pan and once smoking, add the steak. Sear for 3 minutes per side or until well browned. Place the cooked steak on a cutting board and tent with foil for at least 5 minutes. After 5 minutes cut the steak into 4-inch pieces then slice against the grain into 1/4-inch thick slices.
  5. Cut the baguette down the middle lengthwise and seperate the two sides. Place the bottom side of the baguette onto a foil lined baking sheet. Spread a layer of the chipotle mayo then layer the steak. Evenly spread the onions on top and then layer the provolone cheese. Place the top side of the baguette onto the baking sheet and spread a thin layer of olive oil so that it will toast.
  6. Bake until the cheese melts (about 3-5 minutes). Watch carefully!
  7. Spread the chipotle mayo on the top side of baguette. Distribute the optional arugula on top and then close the sandwich. Slice into 4 large or sandwiches. Enjoy!

Notes

  • Caramelized onions can be prepared ahead and stored to save time on sandwich day.
  • Arugula is optional but adds color and a fresh peppery flavor.
  • Leftover sandwiches keep up to 3 days refrigerated and reheat best wrapped in foil at 350°F until warmed through.

Nutrition Information

Calories 871kcal (44%) Carbohydrates 49.2g (16%) Protein 52.9g (106%) Fat 51.3g (79%) Saturated Fat 2004g (10020%) Cholesterol 121mg (40%) Sodium 1350mg (56%) Potassium 910mg (19%) Fiber 5.2g (21%) Sugar 9.6g (19%) Calcium 496mg (50%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 871

% Daily Value*

Calories 871kcal 44%
Carbohydrates 49.2g 16%
Protein 52.9g 106%
Fat 51.3g 79%
Saturated Fat 2004g 10020%
Cholesterol 121mg 40%
Sodium 1350mg 56%
Potassium 910mg 19%
Fiber 5.2g 21%
Sugar 9.6g 19%
Calcium 496mg 50%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.