recipes

Grilled Steak Sandwich with Caramelized Onions, Roasted Garlic Mayo

Grilled strip loin, sliced up and stacked in a soft bun. Caramelized onions cooked down till they’re dark and sweet, roasted garlic mayo, melted provolone, and a handful of arugula to finish it off.

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Ingredients:

  • 1 strip loin steak (10–12 oz)
  • 4 yellow onions, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tsp Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 crusty sandwich rolls or hoagie buns
  • 2–4 slices provolone cheese
  • 1 cup mayo
  • 4 whole heads of garlic
  • Olive oil (for roasting garlic)
  • 1 cup fresh arugula
Servings 2 Large Sandwiches
Prep Time 20 Minutes
Cook Time 45 Minutes
Total Time 1 Hour and 5 Minutes
  1. Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F (204°C) for 35–40 minutes until golden and soft. Let them cool slightly, then squeeze the cloves into a bowl and mash until smooth. Stir into the mayo and mix well. Set aside.
  2. Heat the butter and olive oil in a large skillet over medium-low. Add the sliced onions and a pinch of salt. Cook slowly for 30–35 minutes, stirring occasionally, until deep golden and soft. Stir in Worcestershire sauce in the last 2 minutes. Set aside.
  3. Season the strip loin steak generously with salt and pepper. Grill over medium-high heat for 3–4 minutes per side for medium-rare, or to your preferred doneness. Rest for 5 minutes, then slice thinly against the grain.
  4. Slice the rolls Bbun, but don’t toast them. Spread a thick layer of roasted garlic mayo on both sides. Pile in the sliced steak and spoon over a generous amount of caramelized onions. Lay the provolone on top and place the sandwich halves under the broiler, open-faced, for 1–2 minutes until the cheese is melted and bubbly.
  5. Remove from the broiler, top with a handful of fresh arugula, close the sandwich, and serve right away.

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