Steak Sandwich with Chipotle Mayo (Print Version)
# Ingredients:
→ Caramelized Onions
01 -
Large red onions, sliced, 3
02 -
Olive oil, 3 tablespoons
03 -
Diamond Crystal Kosher salt, 1 teaspoon
04 -
Water, 1/2 cup plus more as needed
→ Chipotle Mayo
05 -
Mayonnaise, 1 cup
06 -
Sour cream, 1/4 cup
07 -
Chipotle peppers from can in adobo sauce, 3
08 -
Adobo sauce from can, 3 tablespoons
→ Sandwich Components
09 -
Skirt steak, 1 1/2 pounds
10 -
Large baguette (or 4 ciabatta rolls)
11 -
Deli-sliced provolone cheese, 1/2 pound
12 -
Baby arugula, 1-2 cups (optional)
13 -
Diamond Crystal Kosher salt, 2 1/2 teaspoons
14 -
Black pepper, 1/2 teaspoon
15 -
Neutral oil, 2 tablespoons
16 -
Olive oil, 1 tablespoon plus more if needed
# Instructions:
01 -
Combine sliced onions, water, olive oil, and salt in a large pan. Cook covered on medium-high for 12-15 minutes until soft. Uncover, reduce heat to medium, and continue cooking for about 30 minutes until deeply caramelized, adding water if needed to prevent burning.
02 -
Mix together mayonnaise, sour cream, chipotle peppers, and adobo sauce. Season with salt and pepper to taste.
03 -
Heat pan on medium-high. Cut skirt steak to fit pan, pat dry, and season well with salt and pepper. Sear in hot oil for 3 minutes per side until well browned. Rest tented with foil for 5 minutes, then slice against the grain into 1/4-inch pieces.
04 -
Preheat oven to 450°F. Split baguette and place on foil-lined sheet. Layer bottom with chipotle mayo, steak, caramelized onions, and provolone. Brush top half with olive oil. Bake 3-5 minutes until cheese melts. Add arugula if using, close sandwich, and slice into portions.
# Notes:
01 -
For a quicker version, just sauté onions 5-10 minutes instead of caramelizing
02 -
Onions can be made ahead of time
03 -
Leftovers keep for 3 days, reheat wrapped in foil at 350°F