Description
A hearty and flavorful steak sandwich layered with juicy ribeye, caramelized onions, provolone cheese, peppery arugula, and a creamy Dijon mayo sauce, all tucked into a toasted baguette. Perfect for a quick dinner or an indulgent weekend lunch.
Ingredients
- Ribeye Steak: 1 pound, boneless, well-marbled
- Baguette or Hoagie Rolls: 2 large, sliced lengthwise
- Red Onion: 1 large, thinly sliced
- Arugula or Mixed Greens: 1 cup
- Provolone Cheese: 4 slices
- Mayonnaise: 3 tablespoons
- Dijon Mustard: 1 tablespoon
- Olive Oil: 2 tablespoons
- Salt and Black Pepper: To taste
- Garlic Powder: ½ teaspoon
- Butter: 1 tablespoon
Instructions
- Preheat Your Equipment: Heat a cast iron skillet over medium-high heat until smoking hot.
- Combine Ingredients: Mix mayonnaise and Dijon mustard in a small bowl to make your sandwich sauce.
- Prepare Your Cooking Vessel: Add olive oil to the skillet. Once hot, sear the steak for 3–4 minutes per side. Rest for 5 minutes.
- Assemble the Dish: While the steak rests, sauté onions in butter over medium-low heat until soft and golden, about 10 minutes.
- Cook to Perfection: Toast the bread cut-side down in a dry skillet or under a broiler until golden.
- Finishing Touches: Slice the steak thinly against the grain. Spread sauce on both sides of the bread, then layer steak, cheese, onions, and greens.
- Serve and Enjoy: Slice in half and serve warm with a side of chips or salad.
Notes
- Let the steak rest before slicing to keep it juicy.
- Use ciabatta or sourdough if baguette isn’t available.
- To make it spicy, add jalapeños or hot sauce to the sauce.