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Savory Steak Sandwich with Chipotle Mayo

Featured in Easy Sandwiches Done Right.

This indulgent steak sandwich layers thinly sliced, perfectly cooked skirt steak with golden caramelized onions and gooey provolone. The smoky, zesty chipotle mayo brings it all together on a crusty roll or baguette. Add peppery arugula for contrast if you like. Though caramelizing onions takes patience, it makes all the difference. Bake briefly to melt the cheese, and enjoy a sandwich that’s just as good—if not better—than what you'd get at a bistro.
Emily Watson
Updated on Fri, 21 Feb 2025 22:52:34 GMT
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This gourmet steak sandwich features juicy seared skirt steak, sweet caramelized onions, melted provolone, and smoky chipotle mayo on a crusty baguette. Each component works together to create the perfect balance of flavors and textures in every bite.

The rich aroma of caramelizing onions and searing beef transforms any kitchen into a gourmet sandwich shop. This recipe consistently impresses guests and has become a trusted favorite for casual entertaining.

Key Ingredients Guide

  • Skirt steak: Select marbled cuts, even thickness for best results
  • Baguette: Crusty exterior, soft inside is ideal
  • Provolone: Deli-sliced for optimal melting
  • Red onions: Choose firm, heavy ones
  • Chipotle peppers: Test heat before using
  • Arugula: Fresh, crisp greens add peppery bite

Step-by-Step Method

Step 1:
Prepare the Steak: Rest at room temperature. Dry thoroughly. Season generously. Cook in very hot pan for proper crust. Let rest before cutting.
Step 2:
Caramelize Onions: Cut uniform slices. Begin with water method. Lower heat as needed. Monitor color. Add water if too dry.
Step 3:
Assemble Sandwich: Toast bread lightly. Add mayo layer. Place steak. Top with onions. Add cheese. Finish with greens.
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Temperature Control

Cover steak with foil while preparing other components. This retains heat and helps melt cheese during assembly.

Prep-Ahead Options

Onions can be made 3 days ahead. Mayo mixture keeps 24 hours. Prepare bread and greens early. Cook steak just before serving.

Accompaniments

Serve alongside crispy fries, fresh arugula salad, or house-made potato chips. Consider smaller portions for party service.

Bread Selection

While baguettes are classic, try ciabatta for extra chew, sourdough for tang, or French rolls for individual servings. Garlic-rubbed bread adds aromatic depth.

Mayo Variations

Enhance chipotle mayo with roasted garlic, fresh herbs, prepared horseradish, roasted peppers, or Dijon mustard.

Using Leftovers

Repurpose extra ingredients into omelettes, salads, breakfast sandwiches, pasta dishes, or quesadillas.

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easy The Best Steak Sandwich | thefamilycooks.com

Quality ingredients treated with proper technique create memorable meals. This sandwich demonstrates how simple components can produce exceptional results, perfect for both special occasions and casual dining.

Frequently Asked Questions

→ Can I make any of the parts in advance?
Absolutely! The chipotle mayo and caramelized onions can both be prepped and stored in the fridge for up to 3 days.
→ Why is it important to slice steak against the grain?
Cutting against the grain shortens the muscle fibers, making the meat tender and easier to chew.
→ Could I swap the skirt steak for a different cut?
Yes, you can opt for flank steak or ribeye instead—they work just as well.
→ How spicy does the chipotle mayo get?
At 3 chipotle peppers, it’s moderately spicy. Feel free to use fewer peppers if you'd like to tone the heat down or add more for extra spice.
→ What type of bread works best?
Crusty options like a baguette or ciabatta roll hold up nicely against the fillings without getting soggy.

Steak Sandwich Chipotle Mayo

A decadent sandwich made with seared steak, caramelized onions, melted provolone, and a bold chipotle spread.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes

Category: Sandwiches

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 sandwiches)

Dietary: ~

Ingredients

→ Caramelized Onions

01 3 large red onions, sliced thin
02 3 tablespoons of olive oil
03 1 teaspoon of kosher salt (Diamond Crystal)
04 1/2 cup of water, add more if needed

→ Chipotle Mayo

05 1 cup mayo
06 1/4 cup of sour cream
07 3 chipotle peppers from a can with adobo sauce
08 3 tablespoons of adobo sauce, taken from the same can

→ Sandwich Components

09 1 and 1/2 pounds of skirt steak
10 1 large baguette or 4 ciabatta rolls
11 1/2 pound of provolone cheese, thinly sliced at the deli
12 1 to 2 cups of baby arugula (you can skip this if you’d like)
13 2 and 1/2 teaspoons of kosher salt (Diamond Crystal)
14 1/2 teaspoon of ground black pepper
15 2 tablespoons of neutral oil, like canola
16 1 tablespoon of olive oil, plus more if you need it

Instructions

Step 01

In a big pan, toss together the onion slices, water, olive oil, and salt. Cover and cook over medium-high heat for 12-15 minutes until softened. Remove the lid, turn the heat down to medium, and cook for another 30 minutes until they're rich and golden brown, adding splashes of water here and there if they start sticking.

Step 02

Stir mayonnaise, sour cream, chipotle peppers, and adobo sauce in a bowl. Give it a good taste and adjust the salt and pepper as you need.

Step 03

Crank the heat to medium-high on your pan. Trim the skirt steak so it fits your pan if needed, pat it dry, and season generously with salt and pepper. Throw it into the hot oil and sear for about 3 minutes on each side until it’s deeply browned. Cover it in foil and let it rest for about 5 minutes. Cut into 1/4-inch strips going against the grain.

Step 04

Fire up your oven to 450°F. Slice the baguette lengthwise and set it on a baking sheet lined with foil. Spread the bottom with a layer of chipotle mayo, then pile on the steak, caramelized onions, and provolone. Brush a bit of olive oil on the top half of the bread. Bake for 3-5 minutes, just till the cheese melts. Add arugula if you’re using it, close up the sandwich, and then cut it up into pieces to serve.

Notes

  1. If you're short on time, sauté onions for 5-10 minutes instead of fully caramelizing.
  2. You can prep the onions ahead of time.
  3. Leftovers can be stored for up to 3 days and reheated wrapped in foil at 350°F.

Tools You'll Need

  • A big pan or pot that has a lid
  • A cast iron or stainless steel pan
  • A baking sheet
  • Some aluminum foil
  • A sharp knife for slicing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe has dairy (provolone cheese, sour cream).
  • It also includes eggs (in the mayo).
  • The bread contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 871
  • Total Fat: 51.3 g
  • Total Carbohydrate: 49.2 g
  • Protein: 52.9 g