Steak Sandwich with Garlic Aioli Recipe
This hearty Steak Sandwich with garlic aioli combines tender skirt steak marinated in a flavorful blend of brown sugar and balsamic vinegar, caramelized onions, fresh arugula, and melted Provolone cheese, all nestled inside a buttery toasted hoagie roll. The rich garlic aioli adds a creamy, zesty touch that elevates every bite of this satisfying sandwich, perfect for a comforting lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Garlic Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced or pressed
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Steak Sandwich
- 24 ounces skirt steak
- 2 tablespoons brown sugar, packed
- 2 tablespoons balsamic vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 4 hoagie rolls
- 1 cup arugula
- 8 slices Provolone cheese
Instructions
- Make the Garlic Aioli: In a medium mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Stir thoroughly to blend all ingredients evenly. Set aside to allow flavors to meld.
- Marinate the Steak: In a large bowl, add the skirt steak, brown sugar, balsamic vinegar, vegetable oil, kosher salt, and black pepper. Toss the steak well so that it’s evenly coated with the marinade.
- Caramelize the Onions: Heat a cast-iron skillet over medium heat, then add the unsalted butter and sliced onions. Cook, stirring often, for 10-12 minutes until the onions are golden brown and caramelized. Remove the onions and set aside.
- Sear the Steak: Increase the heat to high in the same skillet. Shake off excess marinade from the steak, then add it to the pan. Sear each side for 3-4 minutes until nicely browned and cooked to your desired doneness. Remove the steak and let it rest for 5 minutes to retain juices.
- Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness.
- Toast the Hoagie Rolls: Brush the hoagie rolls with melted butter on the cut sides. Place them butter-side down onto a griddle or skillet and toast for 2-3 minutes until golden brown and crispy.
- Assemble the Sandwiches: Spread the garlic aioli generously on the toasted rolls. Layer on slices of Provolone cheese and fresh arugula. Top with the sliced steak and a generous amount of caramelized onions. Close the sandwiches and serve immediately.
Notes
- You can substitute skirt steak with flank steak if preferred.
- Allowing the steak to rest after searing ensures juicier slices.
- Caramelized onions can be prepared ahead of time and reheated before use.
- For a spicy kick, add sliced jalapeños or a dash of hot sauce to the garlic aioli.
- Use fresh hoagie rolls for the best texture and flavor.
