Chipotle Mayo Steak Sandwich (Print Version)
# Ingredients:
→ Onions for Caramelizing
01 -
3 big red onions, thinly sliced
02 -
3 tbsp olive oil
03 -
1 tsp Diamond Crystal Kosher salt
04 -
1/2 cup water (add more if needed)
→ Spicy Mayo Mix
05 -
1 cup mayo
06 -
1/4 cup sour cream
07 -
3 chipotle peppers from a can with adobo
08 -
3 tbsp adobo sauce from the can
→ Parts of the Sandwich
09 -
1.5 lbs skirt steak
10 -
One large baguette or four ciabatta rolls
11 -
1/2 lb sliced provolone cheese
12 -
1-2 cups baby arugula (optional)
13 -
2 1/2 tsp Diamond Crystal Kosher salt
14 -
1/2 tsp black pepper
15 -
2 tbsp neutral oil
16 -
1 tbsp + more olive oil if needed
# Instructions:
01 -
Toss sliced onions, salt, olive oil, and water into a large skillet. With the lid on, cook on medium-high for 12-15 minutes until soft. Then, take the lid off, lower the heat to medium, and keep cooking for about 30 minutes. Stir often, and add a splash of water if they stick or dry out.
02 -
Stir your mayo, chipotle peppers, sour cream, and adobo sauce together in a bowl. Sprinkle in salt and pepper to your liking.
03 -
Put a pan on medium-high heat. Slice the steak into pieces that’ll fit, then pat it dry. Season with salt and pepper, then sear in some hot oil for about 3 minutes on each side, so it’s got a good crust. Let it rest under foil for 5 minutes, then slice it thinly against the grain.
04 -
Crank your oven to 450°F. Take a baguette, split it open, and lay it on a baking sheet lined with foil. Spread chipotle mayo on one half, then stack on steak, onions, and cheese. Brush the top part of the bread with olive oil. Toast in the oven for 3-5 minutes until the cheese melts. Toss in some arugula if you want, close it up, and cut into serving sizes.
# Notes:
01 -
Need to save time? Cook onions for 5-10 minutes without caramelizing fully.
02 -
Make the onions in advance and keep them ready to go.
03 -
Leftovers stay good in the fridge for three days. Warm them in foil at 350°F.