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Thinly slice the large onion. In a large pan, cook the sliced onions over low heat for 20-25 minutes, stirring occasionally, until they are deeply caramelized and tender.

While the onions are caramelizing, prepare the steak. Pat the steak dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.

Heat a heavy-bottomed pan or cast-iron skillet over high heat until very hot. Sear the seasoned steak for 2-3 minutes per side to achieve a good crust. Reduce heat to medium.

Add the butter and smashed garlic cloves to the pan. Tilt the pan slightly and continuously baste the steak with the melted butter and garlic mixture for 2-3 minutes, until desired doneness is reached.

Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a tender steak.

While the steak rests, prepare the creamy garlic sauce. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, dried dill, salt, and black pepper. Mix all ingredients thoroughly until well combined and creamy.

Thinly slice the rested steak against the grain. This helps to ensure maximum tenderness.

To assemble the sandwiches, take the lightly toasted bread. Spread a generous amount of the creamy garlic sauce on the inside of both halves of the bread.

Layer the thinly sliced steak on top of the sauce on the bottom half of the bread. Add a portion of the caramelized onions over the steak.

Garnish with fresh chopped parsley. Close the sandwich and serve immediately.


Thinly slice the large onion. In a large pan, cook the sliced onions over low heat for 20-25 minutes, stirring occasionally, until they are deeply caramelized and tender.

While the onions are caramelizing, prepare the steak. Pat the steak dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.

Heat a heavy-bottomed pan or cast-iron skillet over high heat until very hot. Sear the seasoned steak for 2-3 minutes per side to achieve a good crust. Reduce heat to medium.

Add the butter and smashed garlic cloves to the pan. Tilt the pan slightly and continuously baste the steak with the melted butter and garlic mixture for 2-3 minutes, until desired doneness is reached.

Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a tender steak.

While the steak rests, prepare the creamy garlic sauce. In a small bowl, combine the mayonnaise, minced garlic, lemon juice, dried dill, salt, and black pepper. Mix all ingredients thoroughly until well combined and creamy.

Thinly slice the rested steak against the grain. This helps to ensure maximum tenderness.

To assemble the sandwiches, take the lightly toasted bread. Spread a generous amount of the creamy garlic sauce on the inside of both halves of the bread.

Layer the thinly sliced steak on top of the sauce on the bottom half of the bread. Add a portion of the caramelized onions over the steak.

Garnish with fresh chopped parsley. Close the sandwich and serve immediately.
