Pin it
These mouthwatering steak sandwiches blend juicy seared skirt steak, rich caramelized onions, gooey provolone cheese, and spicy chipotle mayo on a crisp baguette. Each mouthful delivers the ultimate mix of soft meat, smooth sauce, and crunchy bread, making this sandwich perfect for any fancy occasion or laid-back dinner.
I first whipped up these sandwiches during a family dinner, and my kitchen smelled amazing with those onions cooking down and that steak sizzling. My husband couldn't even speak after his first bite – just closed his eyes and smiled. We now make them whenever friends come over.
Key Ingredients and Smart Selection Advice
- Skirt steak: Go for pieces with good fat marbling and even thickness. Always dry it before adding seasonings
- Baguette: Find one with a snap on the outside but softness inside. Yesterday's bread works wonderfully
- Provolone: Get it freshly sliced thin at the deli for better melting
- Red onions: Pick ones that feel heavy and firm for tastier caramelizing
- Chipotles in adobo: Sample the sauce before using to check how hot it is
- Baby arugula: Look for bright, perky leaves to add peppery flavor and nice color
Step-by-Step Cooking Guide
- Step 1:
- Nail Your Steak: Let meat warm up on the counter. Wipe it totally dry with towels. Add plenty of salt and pepper. Get your pan super hot. Don't move the steak while it's forming a crust. Give it time to rest before cutting.
- Step 2:
- Transform Your Onions: Cut onions into same-size slices. Begin with a bit of water to help them soften. Turn down heat as they cook. Give them a stir now and then. Watch their color to know when they're done. Add a splash of water if they start sticking.
- Step 3:
- Create Your Sandwich: Lightly toast the baguette. Slather on plenty of chipotle mayo. Place steak slices in a single layer. Pile on warm caramelized onions. Add provolone on top. Finish with a handful of arugula. Press down slightly so everything sticks together.
Pin it
Just last weekend, I had some friends over and set up a DIY sandwich station. Everyone got to build their own creation with all the fixings laid out buffet-style. Funny enough, the caramelized onions were gone first – they're absolutely addictive!
Heat Is Key
Cover your sliced steak with aluminum foil to keep it warm during sandwich assembly. The lingering warmth will help your cheese get all melty and gooey when you stack everything together.
Prep-Ahead Plan
Get stuff ready earlier for less stress at mealtime: Cook those onions up to three days before. Whip up your spicy mayo the night before. Cut your bread and wash your greens in advance. Just cook the steak right before you eat.
What To Serve Alongside
These sandwiches go great with crunchy fries, a simple arugula salad, or homemade chips. When you've got company, try cutting them into smaller pieces so they're easier to handle.
Taking It Further
I've learned to switch up this sandwich for different situations. For fancy get-togethers, I slice it into cute little portions. For regular lunches, I keep them big and put extra sauce on the side for dipping.
Different Bread Options
While baguettes work great, other breads can be awesome too: Try ciabatta for its chewy texture and big holes that catch the sauce. Sourdough adds a nice tang. French rolls work perfectly for single servings. Adding garlic butter to your bread kicks up the flavor even more.
Playing With Sauces
You can tweak that chipotle mayo in so many ways: Mix in some roasted garlic for extra depth. Throw in fresh herbs for brightness. Add a bit of horseradish for extra kick. Blend some roasted red peppers into it. Stir in a spoonful of Dijon for tanginess.
Using Up Leftovers
Any extra ingredients can become totally new meals: Fold steak and onions into morning eggs. Toss them on top of greens for lunch. Make breakfast sandwiches with a fried egg. Mix with pasta for a quick dinner. Stuff into quesadillas with cheese.
Pin it
This sandwich has shown me that amazing food doesn't need fancy ingredients – just care and attention to detail. Each time I make it, I'm reminded that good eating brings folks together and creates happy moments around the table. Whether you're a pro or just starting out in the kitchen, you can make something truly special with this.
Frequently Asked Questions
- → Can I get some prep done ahead?
- Totally! You can make the mayo and caramelized onions up to 3 days in advance and store them in the fridge.
- → What’s the deal with slicing the steak?
- Cutting against the grain shortens the muscle fibers, so the steak's more tender and easier to chew.
- → Are there other steak options?
- For sure! Flank or ribeye also work well if you don’t have skirt steak handy.
- → How spicy is this mayo?
- Using 3 chipotle peppers gives medium heat. Add fewer or more, depending on how spicy you like it.
- → Which bread is best?
- Crusty options like ciabatta or baguette are your best bet—they keep everything from falling apart.