Steak and Onion Sandwich
Seared steak sliced thin and stacked with sweet caramelized onions and melted provolone on toasted baguette, a hearty pub classic.
Ingredients (serves 4)
- 1.5 lb steak
- 2 onions
- 8 slices provolone
- 1 baguette
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp Worcestershire
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
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Save this recipeInstructions
- 1
Slice the onions thin. Cook in butter in a 12-inch skillet over medium heat, stirring now and then, 15 minutes until deeply golden. Stir in Worcestershire and set aside.
- 2
Pat the steak dry and season generously with salt and pepper.
- 3
Sear the steak in olive oil over high heat, 3 to 4 minutes per side for medium-rare, 130°F. Rest 5 minutes, then slice thin against the grain.
- 4
Split the baguette into 4 rolls and toast under the broiler for 2 minutes. Spread with Dijon.
- 5
Pile on steak and onions, top with provolone, and broil 1 to 2 minutes until melted. Serve hot.
