How I Perfected The Steak Sandwich

By Sip and Feast · 45 min

Ingredients

Instructions

1. Combine the onions, water, olive oil and salt in a large pan or pot. Cover and cook over medium-high heat for 12-15 minutes, until the onions are soft and most of the water has evaporated.
2. Uncover, lower the heat to medium and keep sautéing for about 30 more minutes until the onions are deeply caramelized. Watch them closely; adjust the heat or add a splash of water to prevent burning.
3. Mix the chipotle mayo ingredients, taste, and season with salt and pepper as needed.
4. Preheat the oven to 450°F with the rack in the middle. Heat a large cast iron or stainless steel pan over medium-high heat.
5. Cut the skirt steak into halves or thirds to fit the pan. Pat dry and season both sides generously with salt and pepper.
6. Heat the oil in the pan until smoking, add the steak and sear 3 minutes per side until well browned. Rest on a board under foil for at least 5 minutes, then cut into 4-inch pieces and slice against the grain into 1/4-inch slices.
7. Split the baguette lengthwise. On a foil-lined baking sheet, place the bottom half cut side up, spread with chipotle mayo, add the steak, spread the onions evenly, then top with provolone. Brush the top half's cut side with a thin layer of olive oil and set it on the sheet.
8. Bake for about 3-5 minutes, until the cheese melts. Watch carefully.
9. Spread chipotle mayo on the top half, add the arugula if using, close the sandwich, and slice into 4 large sandwiches.

Summarized from Sip and Feast's video. Watch it for the details.

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