MVP Steak Sandwiches Caramelized Onions (Printable)
Tender steak and caramelized onions layered with melted cheese on a toasted baguette roll.
# What You’ll Need:
→ For the Steak
01 - 1 lb ribeye or sirloin steak, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ For the Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - 1 tsp sugar
10 - 1 tbsp balsamic vinegar
→ For Assembly
11 - 4 crusty baguette rolls or hoagie rolls, split
12 - 8 slices provolone or Swiss cheese
13 - 2 tbsp mayonnaise
14 - 1 cup arugula or baby spinach
# How-To Steps:
01 - Pat steak dry and season both sides with salt and pepper. Heat olive oil in a large skillet over high heat. Sear steak for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer steak to a plate and let rest for 5 minutes. Slice thinly against the grain.
02 - In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and salt. Cook, stirring occasionally, until onions are very soft and golden brown, about 20-25 minutes. Sprinkle with sugar halfway through for deeper caramelization. Deglaze with balsamic vinegar, stir, and cook 1 more minute. Remove from heat.
03 - Preheat broiler or oven to 400°F. Place open rolls on a baking sheet and toast lightly for 2-3 minutes. Spread mayonnaise on the bottom half of each roll. Layer sliced steak, caramelized onions, and 2 slices of cheese on each roll. Return to oven to melt cheese, about 2-3 minutes. Add arugula or spinach if desired, close sandwiches, and serve hot.
# Expert Advice:
01 -
- The combination of sweet balsamic onions and salty beef hits every craving at once
- These come together faster than youd think and disappear even faster
02 -
- Resist the urge to rush those onions because thats where all the flavor lives
- Always slice the steak against the grain or you will end up with chewy, tough meat
03 -
- Let your steak come to room temperature before searing for even cooking
- Keep the bread from getting soggy by spreading mayo or butter on the cut sides first