Steak Sandwich
Instructions
- 1
Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper on both sides.
- 2
Slice the onion into thin half-moons and slice the mushrooms. Mince the garlic.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.
- 4
Transfer steak to a cutting board and let rest for 5 minutes. Meanwhile, reduce heat to medium and add butter to the same pan.
- 5
Add onions to the pan and cook for 3-4 minutes until softened. Add mushrooms and garlic, cooking for another 4-5 minutes until mushrooms are golden.
- 6
While vegetables cook, slice the bread rolls horizontally and lightly toast the cut sides.
- 7
Mix mayonnaise and dijon mustard together to create a simple aioli spread.
- 8
Slice the rested steak against the grain into 1/4-inch thick strips.
- 9
Spread the aioli on both sides of the toasted bread. Layer the bottom with arugula (a peppery salad green), then the sliced steak.
- 10
Top with the caramelized onion and mushroom mixture, then add provolone cheese slices.
- 11
Close the sandwich and serve immediately while warm.
Chef's Note
"This steak sandwich transforms a simple lunch into something extraordinary with perfectly seared sirloin, caramelized onions, and melted provolone. Don't skip the garlic butter on the bread—it's the secret that brings everything together beautifully."
