If you are craving a sandwich that delivers bold, savory flavors with every bite, this Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe is going to become your new favorite. Juicy, perfectly grilled flank steak pairs beautifully with sweet, melt-in-your-mouth caramelized onions, the peppery brightness of fresh arugula, and the creamy richness of provolone cheese, all hugged by crusty baguette bread. It’s the perfect combination of textures and tastes that feels both indulgent and fresh, making it an unbeatable choice for lunch, dinner, or whenever you want to treat yourself to something spectacularly satisfying.
Ingredients You’ll Need
Getting this steak sandwich just right is all about using simple, quality ingredients that each bring their own magic to the final result. From the rich flavor of flank steak to the sharpness of provolone and the fresh zing of arugula, every component is essential.
- Flank steak: A lean, flavorful cut perfect for grilling and slicing thinly for sandwiches.
- Olive oil: Adds moisture to the steak and helps the bread and onions toast beautifully.
- Salt and pepper: Basic seasonings that enhance the natural flavors.
- Yellow onion: Thinly sliced, it caramelizes into a golden, sweet topping that balances the savory steak.
- Unsalted butter: Provides richness and helps soften the onions during caramelization.
- Garlic: Adds a fragrant kick when stirred into the onions at the end.
- French baguette: Crispy exterior and airy interior hold all the fillings without getting soggy.
- Mayonnaise (optional): Offers a creamy layer that deepens the sandwich flavor.
- Arugula: Delivers a fresh, peppery contrast that lifts the richness of the steak and cheese.
- Provolone cheese: Melts to a smooth, mild finish that complements but does not overpower.
- Sliced tomato (optional): Adds juiciness and a subtle acidity for balance.
How to Make Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe
Step 1: Preparing Your Grill and Steak
Start by preheating your grill or a cast iron grill pan over medium-high heat. This will ensure a great sear on the flank steak, locking in juices and flavor. Pat your steak dry with a paper towel to help it brown beautifully, then brush both sides with olive oil. Season generously with salt and pepper. This simple prep sets the stage for an incredible steak sandwich experience.
Step 2: Grilling the Steak to Perfection
Place the steak on the hot grill and cook for about 4 to 5 minutes on each side if you want it medium-rare — this is the sweet spot for tender, juicy meat. Once cooked, transfer it to a plate and let it rest for 5 to 10 minutes. Resting is crucial as it allows the juices to redistribute, keeping each slice tender and flavorful, which is especially important for the steak in your sandwich.
Step 3: Caramelizing the Onions
While your steak is resting, melt butter in a large skillet over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they’re soft and turn a gorgeous golden brown. This patient process transforms ordinary onions into irresistibly sweet caramelized goodness. In the final moments, stir in minced garlic to infuse a subtle aromatic depth without burning it.
Step 4: Assembling the Bread
Lightly toast your baguette halves on the grill or in a toaster for a crisp, crunchy exterior. Spread a thin layer of mayonnaise on each cut side; this little addition not only adds moisture but also creates a flavorful barrier that keeps the bread from getting soggy once the juicy steak and onions go on.
Step 5: Building Your Steak Sandwich
Slice your rested steak thinly against the grain — this slicing technique ensures every bite will be tender. On the bottom half of the bread, pile on a generous amount of your luscious caramelized onions, then top with the sliced steak. Add slices of provolone cheese and a handful of fresh arugula. Drizzle a bit more olive oil over the arugula, add sliced tomato if you like, and finish with a sprinkle of freshly ground black pepper. Crown with the top half of the bread, press gently, and get ready to enjoy one of the best sandwiches you’ll ever make.
How to Serve Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe
Garnishes
Feel free to take your steak sandwich to the next level by adding extra garnishes like a handful of pickled jalapeños for a spicy kick, or a smear of horseradish sauce for a bit of zing. These small additions add layers of flavor that can excite your taste buds in new ways while staying in harmony with the core ingredients of the sandwich.
Side Dishes
This sandwich shines alongside crisp, classic sides like kettle-cooked chips or a refreshing light salad featuring lemon vinaigrette to cut through the richness. For something heartier, sweet potato fries or roasted vegetables bring cozy warmth and complement the savory steak beautifully.
Creative Ways to Present
For a fun twist, slice the sandwich into smaller portions to serve as sliders perfect for parties or casual gatherings. You can also experiment by wrapping the sandwich in parchment paper for a rustic, handheld approach that’s convenient for picnics or lunches on the go. Presentation with a sprinkle of fresh herbs on top can make it visually irresistible.
Make Ahead and Storage
Storing Leftovers
If you have any leftover steak sandwich components, store the sliced steak and caramelized onions separately in airtight containers in the fridge to preserve their flavors. Keep the bread separate to avoid sogginess. When you’re ready to eat, assemble fresh sandwiches for the best texture and taste.
Freezing
While freshly assembled steak sandwiches are best enjoyed immediately, you can freeze cooked sliced steak and caramelized onions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently before making your sandwich. Avoid freezing the bread or fresh arugula as this will affect their quality.
Reheating
To reheat the steak and onions, warm them slowly in a skillet over low heat or microwave in short bursts to keep the meat tender. Toast the bread freshly to regain its crunch before reassembling your sandwich with fresh arugula and cheese for that unbeatable Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe experience.
FAQs
Can I use a different cut of steak for this sandwich?
Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or ribeye can also work beautifully, just adjust grilling times accordingly to maintain tenderness.
How do I know when the steak is medium-rare without a thermometer?
Press the steak gently with your finger; it should feel slightly firm but still have some give, similar to the fleshy area below your thumb when making an “OK” sign. This is a good indicator of medium-rare doneness.
Can I make the caramelized onions ahead of time?
Yes, caramelized onions can be made a day ahead and stored in the fridge. Reheat them gently before assembling the sandwich to maintain their luscious texture.
Is there a vegan alternative for the cheese and steak?
You can swap provolone with vegan cheese slices and substitute the steak with grilled portobello mushrooms or marinated tofu for a delicious plant-based version.
What bread works best for this sandwich if I don’t have a baguette?
Any crusty, sturdy bread such as ciabatta or a hoagie roll will work well. The key is to have bread that can hold up to the juicy fillings without getting soggy.
Final Thoughts
There is something truly special about sinking your teeth into a Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe that’s packed with layers of bold, complementary flavors. This recipe is straightforward yet impressive, perfect for when you want to enjoy a gourmet-level meal at home without fuss. So fire up the grill, gather the ingredients, and dive into this irresistible sandwich—you won’t regret it!
Print
Steak Sandwich with Caramelized Onions, Arugula, and Provolone Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Description
This flavorful steak sandwich features tender grilled flank steak, caramelized onions, and fresh toppings layered on toasted French baguette for a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil (plus more for drizzling)
- Salt and pepper (to taste)
- 1 large yellow onion (thinly sliced)
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- French baguette (cut in half, or 2 smaller baguettes)
Optional Toppings
- Mayonnaise
- Arugula
- Sliced tomato
- Provolone cheese
Instructions
- Preheat the grill or pan: Preheat your grill or a cast iron grill pan over medium-high heat to prepare for cooking the flank steak evenly and with a nice sear.
- Prepare the steak: Pat the flank steak dry with a clean paper towel, then brush both sides with olive oil. Generously season with salt and pepper to enhance flavor.
- Grill the steak: Place the steak on the grill and cook for 4-5 minutes per side until medium rare. Then transfer it to a plate, letting it rest for 5-10 minutes to retain juices before slicing.
- Caramelize the onions: In a large skillet over medium heat, melt butter. Add the thinly sliced yellow onions and cook slowly until they become soft and golden brown, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, blending nicely with the caramelized onions.
- Prepare the bread: Toast or grill the French baguette halves if desired. Spread a thin layer of mayonnaise on each piece for moisture and flavor.
- Slice the steak: Thinly slice the rested flank steak against the grain for maximum tenderness and ease of eating.
- Assemble the sandwich: Place a generous layer of caramelized onions on the bottom half of the bread.
- Add steak and toppings: Top the onions with sliced steak, provolone cheese, and fresh arugula. Drizzle olive oil over the arugula, add sliced tomato, and sprinkle with freshly ground black pepper.
- Finish and serve: Close the sandwich with the other half of the bread and serve immediately, enjoying the bold, savory flavors.
Notes
- Resting the steak after grilling helps keep it juicy and tender when sliced.
- Cooking onions slowly over medium heat is key to achieving rich caramelization without burning.
- Feel free to customize the sandwich with your favorite toppings like mustard or pickles.
- Use a sharp knife to slice the steak thinly against the grain for the best texture.
- Grilling the bread adds a pleasant crunch but can be skipped if preferred.
