MVP Steak Sandwiches Caramelized Onions (Printable version)

Juicy steak and sweet caramelized onions layered with melted cheese on toasted baguette bread.

# What you'll need:

→ For the Steak

01 - 1 lb ribeye or sirloin steak, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ For the Caramelized Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - 1 tsp sugar
10 - 1 tbsp balsamic vinegar

→ For Assembly

11 - 4 crusty baguette rolls or hoagie rolls, split
12 - 8 slices provolone or Swiss cheese
13 - 2 tbsp mayonnaise
14 - 1 cup arugula or baby spinach

# Directions:

01 - Pat steak completely dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over high heat until smoking. Sear steak for 3 to 4 minutes per side for medium-rare doneness, or adjust timing to your preference. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
02 - Melt butter with olive oil in a large skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook for 20 to 25 minutes, stirring occasionally, until onions are deeply golden brown and very soft. Sprinkle sugar halfway through cooking to enhance caramelization. Deglaze with balsamic vinegar, stir well, and cook for 1 additional minute.
03 - Preheat broiler or oven to 400°F. Place split rolls cut-side up on a baking sheet. Toast for 2 to 3 minutes until lightly golden and crisp.
04 - Spread mayonnaise on the bottom half of each toasted roll. Layer sliced steak evenly across rolls, followed by caramelized onions and 2 slices of cheese per sandwich. Return to oven for 2 to 3 minutes until cheese is melted and bubbly. Top with arugula if desired, close sandwiches, and serve immediately.

# Expert Advice:

01 -
  • The ribeye gets seared to medium-rare perfection while the onions develop this incredible sweetness that cuts through the rich meat
  • Everything comes together in under an hour but tastes like you spent all day on it
02 -
  • Letting the steak rest before slicing is non-negotiable—if you cut into it immediately, all those juices will end up on your cutting board instead of in your sandwich
  • Caramelizing onions takes longer than you think, and that's when the flavor develops, so don't try to speed it up with higher heat or they'll burn
03 -
  • Slice your onions as thin as possible—a mandoline makes this work effortless and ensures they cook evenly
  • Keep your oven door slightly cracked when broiling so you can watch the cheese like a hawk, because it goes from perfect to burned in seconds

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