Steak Sandwich Garlic Aioli (Print-Friendly Version)
Sliced steak, aioli, and caramelized onions create a hearty and comforting meal in toasted rolls.
# What You Need:
→ Garlic Aioli
01 -
120 ml mayonnaise
02 -
1 clove garlic, finely minced or pressed
03 -
5 ml lemon juice
04 -
0.25 teaspoon salt
→ Steak Sandwich
05 -
680 g skirt steak
06 -
2 tablespoons (24 g) packed brown sugar
07 -
2 tablespoons (30 ml) balsamic vinegar
08 -
1 tablespoon (15 ml) vegetable oil
09 -
0.5 teaspoon kosher salt
10 -
0.13 teaspoon coarse ground black pepper
11 -
3 tablespoons (42 g) unsalted butter
12 -
2 large onions, thinly sliced
13 -
4 hoagie rolls
14 -
1 cup (30 g) arugula
15 -
8 slices Provolone cheese
# How to Make It:
01 -
In a medium bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Stir until well incorporated and set aside.
02 -
In a large bowl, toss skirt steak with brown sugar, balsamic vinegar, vegetable oil, kosher salt, and black pepper until evenly coated.
03 -
Melt butter in a cast-iron skillet over medium heat. Add sliced onions and cook, stirring frequently, for 10–12 minutes until caramelized. Transfer onions to a plate.
04 -
Increase skillet to high heat. Let marinade drip off the steak, then add steak to the pan. Sear for 3–4 minutes per side until cooked to preferred doneness.
05 -
Remove steak from heat and rest for 5 minutes. Thinly slice steak against the grain.
06 -
Brush hoagie rolls with melted butter. Place buttered side down on a hot griddle or pan and toast for 2–3 minutes until golden.
07 -
Spread garlic aioli onto toasted rolls. Layer with Provolone cheese, arugula, sliced steak, and caramelized onions. Serve immediately.
# Important Notes:
01 -
Slice steak against the grain to maximize tenderness.