Description
A hearty steak sandwich with thinly sliced seared beef, sweet caramelized onions, melted Havarti, fresh tomato, arugula, mustard, and garlic aioli on a buttery toasted baguette.
Ingredients
Scale
- 1/2 cup whole-egg mayonnaise
- 1 large garlic clove, finely grated
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon light brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ribeye, sirloin, flank, or skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon neutral cooking oil
- 1 large French baguette, cut into four portions
- 2 tablespoons softened butter
- 8 slices Havarti cheese
- 2 medium tomatoes, thickly sliced
- 2 cups baby arugula
- 2 tablespoons Dijon or yellow mustard
Instructions
- Mix the mayonnaise, garlic, lemon juice, and salt in a small bowl. Refrigerate while preparing the sandwich.
- Melt 2 tablespoons butter in a wide skillet over medium-low heat. Add the onions and stir well.
- Cover and cook the onions for 15 minutes, stirring twice. Remove the lid and cook for another 20 to 25 minutes until deeply golden.
- Stir in the brown sugar, balsamic vinegar, salt, and pepper. Cook for 5 minutes until jammy, then transfer to a bowl.
- Pat the steak dry and season both sides with salt and pepper. Let it stand at room temperature for about 20 minutes.
- Heat the oil in a skillet over high heat. Cook the steak until browned outside and done to your preference.
- Transfer the steak to a cutting board and rest it for 8 to 10 minutes.
- Butter the cut sides of the baguette and toast them in a skillet until golden.
- Slice the rested steak thinly against the grain.
- Spread garlic aioli on the bottom bread halves. Add arugula, tomato, steak, caramelized onions, and Havarti.
- Spread mustard on the top bread halves. Broil the open sandwiches briefly to melt the cheese, if desired, then close and serve.
Notes
- Ribeye, sirloin, flank steak, skirt steak, bavette, or flat iron steak work well.
- For medium-rare steak, remove the beef when its center reaches 130°F to 135°F.
- Always rest the steak before slicing and cut it thinly against the grain.
- Provolone, Swiss, fontina, or white cheddar can replace Havarti.
- Store the cooked steak, onions, vegetables, sauce, and bread separately for the best texture.
- Refrigerate cooked steak, onions, and garlic aioli for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 895
- Sugar: 13
- Sodium: 1180
- Fat: 51
- Saturated Fat: 20
- Unsaturated Fat: 28
- Trans Fat: 1
- Carbohydrates: 62
- Fiber: 5
- Protein: 49
- Cholesterol: 155