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When I want something that's a little fancy but not a big fuss, I throw together this steak sandwich with a garlicky aioli. You get melty cheese, sweet onions, juicy steak, and zippy aioli all loaded into a roll. One bite and you’ll be wanting another tomorrow.
The first time I whipped up this sandwich was on a weeknight while everyone was starving and cranky. My most stubborn kid even cleaned his plate. Now we make this whenever regular dinner feels a little boring.
Tasty Ingredients
- Arugula: it brings a peppery kick and makes everything taste fresher grab a bright green bunch
- Provolone cheese: easy-to-melt slices from the deli make sure the sandwich stays gooey and rich
- Soft hoagie rolls: pick ones with a pillowy inside that can handle lots of filling
- Large onions: get the heavy ones because they’re juicier and better for caramelizing
- Real unsalted butter: use enough to make the onions golden, rich, and soft
- Vegetable oil: keeps everything from sticking and helps coat the steak and onions
- Balsamic vinegar: aged is best, adds sweet tang and tons of flavor to the steak marinade
- Brown sugar: balances out the vinegar and brings out the steak’s taste
- Marbled skirt steak: this cut stays juicy and tender, plus soaks up marinades quickly
- Kosher salt: it’s easy to sprinkle and keeps the sandwich seasoned well
- Lemon juice: squeeze a fresh lemon for a bright, zesty boost in the aioli
- Fresh garlic: pick plump, tight cloves for bold flavor in your aioli
- Good mayo: this is what makes your aioli creamy so pick your favorite brand
Easy Step-by-Step Directions
- Assemble the Sandwiches:
- Generously spread the garlic aioli on each toasted roll Add a layer of melty provolone Add greens Then pile on the steak and finish up with the sweet onions Gently press so nothing falls out
- Toast the Rolls:
- Brush soft hoagie bread with melted butter Pop them butter side down in a hot pan for a couple minutes until the inside is golden and crisp
- Cook the Steak:
- Turn up the heat to high on your skillet Let extra marinade drip off each steak before tossing it in Sear both sides for three or four minutes for a nice crust Let it rest Then cut very thin slices against the grain for max tenderness
- Caramelize the Onions:
- Warm up some butter in your hot skillet Throw in sliced onions and stir often Let them get rich and golden over about ten minutes, but not burnt Scoop them out and set aside for later
- Marinate the Steak:
- Place skirt steak in a bowl Toss in the brown sugar, balsamic, oil, salt, and black pepper Mix until every piece is well-coated and let it sit while you work on your onions
- Mix up Garlic Aioli:
- Combine good mayo, minced garlic, a spritz of lemon, and some salt in a bowl Stir until nice and creamy You can make this ahead and stash it in the fridge so the flavors really come together
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Using balsamic in the marinade is a total game changer It brings this bold, sweet tanginess that makes the steak crazy flavorful The smell fills your kitchen and honestly everyone comes running when I use it
Keeping Things Fresh
Wrap any sandwiches you have left and keep in the fridge for up to forty-eight hours For best textures, warm the steak and onions in a pan before putting the sandwich back together so the bread never gets soggy Any leftover meat or onions freeze well in sealed containers for a speedy meal later on
Ingredient Swaps
No skirt steak? Flank or thin sliced sirloin will do just fine Prefer your cheese? Try mozzarella or Swiss if you want Swap in baby spinach instead of arugula if you like a milder green For aioli, plain mayo keeps it classic but Greek yogurt gives you a lighter spin
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Serving Ideas
I love serving these piled high with a side of crispy fries or sweet potato chips and a simple salad They’re always a hit at get-togethers or just watching sports For extra summer feels, pass around lemonade and pickles just like my grandma did
A Bit About the Tradition
Steak sandwiches come from classic American diners and old-school steakhouses where comfort food is front and center The homemade aioli brings an extra fancy touch that makes it special This is all about big flavors from simple ingredients you already love
Frequently Asked Questions About Recipes
- → What’s the trick to making steak easy to chew for sandwiches?
Let your steak soak in a marinade with balsamic, brown sugar, and some spices, then cook it fast and slice it thin going across the fibers so every piece is soft.
- → Which cheese is the best bet with steak on a sandwich?
Provolone is great because it melts smooth and gives you just enough flavor to let the steak and aioli shine too.
- → Is it OK to make the garlic aioli before I need it?
Definitely! Mix up your mayo, garlic, lemon juice, and salt early and pop it in the fridge till you’re ready to spread.
- → How do I get onions deeply golden for the sandwich?
Just cook those onion slices in butter on medium, give ‘em a stir every so often, and after 10-12 minutes they’ll go sweet and brown just right.
- → What kind of bread holds up best for this?
Go for a sturdy hoagie roll—it handles all the fillings and gets even better when you toast it a little.