Steak Sandwich Aioli (Printable Version)
Toasted rolls loaded up with steak, caramelized onions, and aioli—seriously cozy and filling.
# Everything You’ll Need:
→ Garlic Aioli
01 -
0.25 teaspoon salt
02 -
5 ml lemon juice
03 -
1 clove garlic, all chopped or smashed
04 -
120 ml mayonnaise
→ Steak Sandwich
05 -
8 slices Provolone cheese
06 -
0.13 teaspoon coarse ground black pepper
07 -
0.5 teaspoon kosher salt
08 -
2 tablespoons (30 ml) balsamic vinegar
09 -
2 tablespoons (24 g) packed brown sugar
10 -
3 tablespoons (42 g) unsalted butter
11 -
2 large onions, sliced super thin
12 -
1 tablespoon (15 ml) vegetable oil
13 -
1 cup (30 g) arugula
14 -
4 hoagie rolls
15 -
680 g skirt steak
# Steps to Cook:
01 -
Grab your toasted rolls, smear them with the garlic aioli, then pile on the Provolone, throw on some arugula, stack up the sliced steak, and top with those sweet caramelized onions. Eat right away.
02 -
Get the melted butter onto the cut sides of your rolls and drop them, butter-side down, onto a hot griddle or pan. Give them about 2–3 minutes to turn toasty golden brown.
03 -
Once cooked, take the steak off the heat. Let it chill out for five minutes, then slice it thin, working across the grain.
04 -
Kick up the skillet heat to high. Let the steak drip, then toss it in and let each side get a sear for 3–4 minutes or until you like how it looks.
05 -
Start by melting butter in your cast-iron over medium. Add those onions, stir them often, and keep cooking for about 10–12 minutes till they’re deep golden and super sweet. Move them out onto a plate.
06 -
In a big bowl, throw together skirt steak with balsamic, brown sugar, oil, salt, and black pepper. Mix it all so the meat’s coated everywhere.
07 -
Dump the mayonnaise, garlic, lemon juice, and salt into a bowl. Stir it up until smooth, then put it aside for later.
# Extra Suggestions:
01 -
Cut the steak across the grain to help it stay nice and tender.