Steak Sandwich Chipotle Mayo (Print Version)
# 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:
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.
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.
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.
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:
01 -
If you're short on time, sauté onions for 5-10 minutes instead of fully caramelizing.
02 -
You can prep the onions ahead of time.
03 -
Leftovers can be stored for up to 3 days and reheated wrapped in foil at 350°F.