Introduction

This Steak Sandwich with Garlic Aioli is a flavorful and satisfying meal perfect for any day of the week. Tender skirt steak is marinated and seared to perfection, paired with caramelized onions, fresh arugula, and melty Provolone cheese on a toasted hoagie roll. The garlicky aioli adds a creamy, zesty touch that ties it all together.

The image shows a white round plate with several slices of grilled steak arranged in one layer, overlapping slightly. The steak slices have a dark charred crust with visible grill marks, while the inside is pink and juicy, showing a medium-rare cook. The texture of the steak looks tender with some meat juices pooling lightly on the surface of the plate. A pair of silver metal tongs is holding one slice at the top right corner of the plate. The plate is placed on a white marbled surface, and there is a small glass container with a creamy sauce to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mayonnaise
1 clove garlic, minced or pressed
1 teaspoon lemon juice
1/4 teaspoon salt
24 ounces skirt steak
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
3 tablespoons unsalted butter
2 large onions, thinly sliced
4 hoagie rolls
1 cup arugula
8 slices Provolone cheese

Instructions

Step 1: In a medium mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and 1/4 teaspoon salt. Stir well and set aside to let the flavors meld.
Step 2: In a large bowl, toss the skirt steak with brown sugar, balsamic vinegar, vegetable oil, kosher salt, and black pepper until evenly coated in the marinade.
Step 3: Heat a cast-iron skillet over medium heat and add the unsalted butter. Once melted, add the sliced onions and cook, stirring frequently, for 10 to 12 minutes until they are soft and caramelized. Remove the onions from the skillet and set aside.
Step 4: Increase the heat to high. Let excess marinade drip off the steak, then add it to the hot skillet. Sear the steak for 3 to 4 minutes on each side until browned and cooked to your liking.
Step 5: Transfer the steak to a cutting board and let it rest for 5 minutes. Then slice it thinly against the grain to ensure tenderness.
Step 6: Butter the insides of the hoagie rolls and place them butter-side down on a griddle or pan over medium heat. Toast for 2 to 3 minutes until golden and crisp.
Step 7: Spread a generous layer of garlic aioli inside each toasted roll. Add two slices of Provolone cheese, a handful of arugula, sliced steak, and caramelized onions. Top with the other half of the roll to assemble the sandwich.

Tips & Variations

For extra flavor, marinate the steak for at least 30 minutes up to 2 hours before cooking.
Substitute skirt steak with flank steak or ribeye for a different texture.
Add sliced mushrooms to the caramelized onions for a richer topping.
Use a crusty baguette or ciabatta rolls if hoagies aren’t available.

Storage

Store leftover steak and onions in an airtight container in the refrigerator for up to 3 days. Garlic aioli should also be kept refrigerated and used within 3 days. To reheat the steak, warm it gently in a skillet over medium heat to avoid overcooking. Assemble sandwiches fresh for the best texture and flavor.

How to Serve

The image shows a sandwich with three main visible layers on a piece of crumpled brown paper resting on a white marbled surface. The bottom layer is fresh green arugula leaves that add a pop of color and texture. On top of the greens is a thick slice of medium-rare steak, showing a pink center with a charred, dark brown crust. The top layer consists of glossy, cooked caramelized onions being added with metal tongs. The sandwich is open-faced with the top half of toasted white bread, light golden with a slightly rough texture, resting behind the meat and onions. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the garlic aioli ahead of time?

Yes, the garlic aioli can be made a day in advance and stored in the refrigerator. This allows the flavors to develop even more.

What’s the best way to slice the steak for the sandwich?

Slice the steak thinly against the grain after resting. This makes the meat more tender and easier to chew in the sandwich.