THE Ultimate Steak Sandwich
THE Ultimate Steak Sandwich
Ingredients
For the Roasted Garlic Aioli
- 1 head garlic, top trimmed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise, good quality
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt, kosher
- 1/2 teaspoon black pepper, freshly ground
For Assembly
- 4 slices crusty bread, such as ciabatta or sourdough, cut for sandwiches
- 8 slices provolone cheese
- 1/4 cup Parmesan cheese, freshly grated
- 2 cups arugula
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Place the head of garlic on a small piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 30-40 minutes, or until very soft. Let cool slightly.
⏱️ 40 min•🌡️ 400
- 2
While garlic roasts, prepare the chimichurri. In a small bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well and set aside.
⏱️ 10 min
- 3
Prepare the sautéed onions. In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized and sweet. Remove from heat and set aside.
⏱️ 25 min
- 4
Once roasted garlic is cool enough to handle, squeeze the soft cloves into a small bowl. Mash with a fork. Add mayonnaise, Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning if needed.
⏱️ 10 min
- 5
Prepare the steak. Pat the ribeye steak dry with paper towels. Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
⏱️ 5 min
- 6
Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. For a 1-inch thick steak, this should result in a beautiful crust. Remove steak from skillet and let rest on a cutting board for 5-10 minutes before thinly slicing against the grain.
⏱️ 15 min
- 7
While the steak rests, toast the bread slices. You can use a toaster, a grill pan, or the same skillet used for the steak. Toast until golden and crispy.
⏱️ 5 min
- 8
Prepare the arugula. In a small bowl, toss the arugula with 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 2 min
- 9
Assemble the sandwiches: Spread a generous layer of roasted garlic aioli on one side of each toasted bread slice. On two of the slices (the bottom halves), sprinkle a pinch of freshly grated Parmesan cheese.
⏱️ 3 min
- 10
Layer the sliced steak over the Parmesan. Drizzle generously with chimichurri. Top with the dressed arugula, followed by the sautéed onions.
⏱️ 3 min
- 11
Place 2 slices of provolone cheese on top of the onions for each sandwich. If desired, you can briefly place the open-faced sandwiches under a broiler for 1-2 minutes to melt the cheese, or simply place the top bread slice on and the residual heat will soften the cheese.
⏱️ 2 min
- 12
Place the remaining aioli-spread bread slices on top to complete the sandwiches. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
THE Ultimate Steak Sandwich
For the Roasted Garlic Aioli
- 1 head garlic, top trimmed
- 1 tablespoon olive oil
- 1/2 cup mayonnaise, good quality
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 garlic, cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil, extra virgin
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Sautéed Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Steak
- 1 1/2 pounds ribeye steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt, kosher
- 1/2 teaspoon black pepper, freshly ground
For Assembly
- 4 slices crusty bread, such as ciabatta or sourdough, cut for sandwiches
- 8 slices provolone cheese
- 1/4 cup Parmesan cheese, freshly grated
- 2 cups arugula
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F (200°C). Place the head of garlic on a small piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 30-40 minutes, or until very soft. Let cool slightly.
⏱️ 40 min•🌡️ 400 - 2
While garlic roasts, prepare the chimichurri. In a small bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, 1/4 cup extra virgin olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well and set aside.
⏱️ 10 min - 3
Prepare the sautéed onions. In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced yellow onion and 1/4 teaspoon salt. Cook, stirring occasionally, for 20-25 minutes, or until deeply caramelized and sweet. Remove from heat and set aside.
⏱️ 25 min - 4
Once roasted garlic is cool enough to handle, squeeze the soft cloves into a small bowl. Mash with a fork. Add mayonnaise, Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning if needed.
⏱️ 10 min - 5
Prepare the steak. Pat the ribeye steak dry with paper towels. Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
⏱️ 5 min - 6
Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. For a 1-inch thick steak, this should result in a beautiful crust. Remove steak from skillet and let rest on a cutting board for 5-10 minutes before thinly slicing against the grain.
⏱️ 15 min - 7
While the steak rests, toast the bread slices. You can use a toaster, a grill pan, or the same skillet used for the steak. Toast until golden and crispy.
⏱️ 5 min - 8
Prepare the arugula. In a small bowl, toss the arugula with 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
⏱️ 2 min - 9
Assemble the sandwiches: Spread a generous layer of roasted garlic aioli on one side of each toasted bread slice. On two of the slices (the bottom halves), sprinkle a pinch of freshly grated Parmesan cheese.
⏱️ 3 min - 10
Layer the sliced steak over the Parmesan. Drizzle generously with chimichurri. Top with the dressed arugula, followed by the sautéed onions.
⏱️ 3 min - 11
Place 2 slices of provolone cheese on top of the onions for each sandwich. If desired, you can briefly place the open-faced sandwiches under a broiler for 1-2 minutes to melt the cheese, or simply place the top bread slice on and the residual heat will soften the cheese.
⏱️ 2 min - 12
Place the remaining aioli-spread bread slices on top to complete the sandwiches. Serve immediately and enjoy!
⏱️ 1 min