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Whenever I need a quick way to make dinner feel a bit fancy, I whip up this steak sandwich with garlicky aioli. You get juicy beef, sweet sautéed onions, gooey cheese, and a zesty aioli that’ll make you want one again tomorrow.
I came up with this on a weeknight when time was short and everyone was starving. Even my hard-to-please kid wanted more. Now it’s a fallback whenever we want something extra good.
Yummy Ingredients
- Arugula: throws in fresh, peppery flavors and cuts some richness; choose perfectly green, crisp leaves
- Provolone cheese: amazing melting power plus creamy taste; deli-style slices make things easy
- Hoagie rolls: soft inside but sturdy; just right for holding all that goodness without falling apart
- Large onions: go for super sweet ones that feel firm and heavy; perfect for caramelizing
- Unsalted butter: melt this for rich, golden onions; skip the fake stuff
- Vegetable oil: coats the steak and keeps things from sticking; any neutral oil will do
- Balsamic vinegar: deep and slightly tangy; aged is best if you have it
- Brown sugar: brings out flavor in the steak and balances the vinegar
- Skirt steak: super tender and soaks up flavor like a sponge; look for marbled pieces
- Salt: keeps flavors in check; kosher is easiest for sprinkling
- Lemon juice: adds zip to the aioli; fresh from a lemon is best
- Fresh garlic: a little makes the aioli pop; look for tight, unsprouted cloves
- Mayonnaise: creamy base for aioli; high-quality mayo takes it up a notch
Simple How-To Guide
- Assemble the Sandwiches:
- Slather a thick layer of aioli on your toasted rolls, lay down the Provolone, tuck in the arugula, then pile on steak slices and a scoop of caramelized onions. Gently squeeze to help everything hug together.
- Toast the Hoagie Rolls:
- Brush the cut sides with melted butter, drop them onto a hot skillet, and toast till they’re crisp and golden—just a few minutes is all it takes.
- Cook the Steak:
- Turn up the heat to high, let any extra marinade drip off, then sear each steak piece for about 3 to 4 minutes per side. You want a tasty crust. Let it rest a few, then cut thinly across the grain.
- Caramelize the Onions:
- Heat your skillet on medium, add butter, and stir in sliced onions. Keep them moving until they’re soft, golden, and sweet—about 10-12 minutes. Remove and set aside.
- Marinate the Steak:
- Add your skirt steak to a big bowl, sprinkle over brown sugar, balsamic vinegar, oil, salt, and pepper. Stir everything around to coat, then leave it while you get the onions started.
- Whip Up the Garlic Aioli:
- In a bowl, blend mayo, minced garlic, lemon juice, and salt. Mix until smooth. Pop it in the fridge if you want bolder flavor.
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The game-changer for me has always been the balsamic vinegar. It makes the marinade sweet and a little sharp, lifting the whole thing. The first time I tossed it in, the kitchen smelled so amazing that the kids kept asking when it’d be ready.
How To Store It
Wrap up any extras tightly and keep them chilled for up to two days. Warm up the steak and onions again in a skillet before putting everything together so the bread stays toasty. Steak and onions can also be frozen in airtight containers for a speedy meal down the line.
Easy Ingredient Swaps
If skirt steak’s not around, swap in flank steak or thin sirloin instead. Swiss or mozzarella will fill in for Provolone, no problem. Arugula adds peppery zing but mild baby spinach can stand in too. Mayo’s classic for aioli, though Greek yogurt makes it lighter.
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What Goes With It
These sandwiches love the company of crunchy oven fries, a handful of sweet potato chips, or a bowl of fresh mixed greens. They're a hit at laid-back parties or game nights. When I serve them alongside lemonade and some pickles, it’s like a backyard picnic at grandma’s place.
Where It Comes From
Steak sandwiches are big in American diners and classic steakhouses, mixing comfort with no-nonsense flavor. Whipping up homemade aioli adds a fancy twist to the usual steak and cheese. This dish is a little celebration of tasty grilled meat mixed with simple, honest ingredients.
Recipe FAQs
- → How do I get tender steak for sandwiches?
Let the steak soak in a mix of brown sugar, balsamic, and some spices, then sear it hot and slice really thin across the grain so it stays soft.
- → What type of cheese pairs well with steak sandwiches?
Provolone has a mild vibe and melts super smooth—matches up with steak and the tangy sauce but doesn’t take over the whole thing.
- → Can I make garlic aioli ahead of time?
Totally, just blend up mayo, garlic, a squeeze of lemon, and some salt. Stick it in the fridge until you’re ready to use it.
- → How do I caramelize onions properly?
Put sliced onions in a pan with butter, cook over medium, and keep stirring for about 10-12 minutes until they’re sweet and nice and brown.
- → What’s the best bread for a steak sandwich?
Go for sturdy rolls like hoagies—they hold all your fillings, especially if you toast them for a good crunch.