Double Onion Steak Sandwich
Ingredients:
1 lb ribeye steak or preferred cut, thinly sliced
1 large yellow onion, thinly sliced
1 small red onion, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
4 ciabatta rolls or hoagie buns, sliced
4 slices provolone cheese optional
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Fresh arugula or spinach leaves for garnish
Directions:
Heat olive oil and butter in a large skillet over medium heat. Add yellow onion slices and cook, stirring occasionally, for 8-10 minutes until they are softened and golden. Sprinkle sugar and a pinch of salt over the onions, stirring until caramelized about 5 more minutes. Remove from heat and set aside.
In the same skillet, increase heat to medium-high. Add red onion slices and cook for 3-4 minutes until they are crispy and lightly charred. Remove and set aside.
Season the steak slices with salt and black pepper. Sear them in the skillet for 1-2 minutes per side until browned but still tender. Remove and set aside.
In a small bowl, mix mayonnaise, Dijon mustard, and Worcestershire sauce to create a flavorful spread.
Lightly toast the ciabatta rolls in the skillet or under a broiler for 1-2 minutes.
Assemble the sandwiches: Spread the mayo mixture on the bottom half of each roll, layer with arugula, steak slices, caramelized yellow onions, crispy red onions, and provolone cheese if using. Top with the other half of the roll.
Serve warm and enjoy the perfect balance of savory steak, sweet caramelized onions, and crispy onion crunch.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Kcal: 450 kcal per sandwich Servings: 4 servings
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