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Sandwich Steak with Garlic Aioli Recipe

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★★★★★

4.7 from 81 reviews

This Sandwich Steak with Garlic Aioli recipe features tender skirt steak marinated in a flavorful mixture of brown sugar, balsamic vinegar, and spices, seared to perfection and served on buttered hoagie rolls with caramelized onions, arugula, and melted Provolone cheese. The creamy garlic aioli adds a zesty, rich contrast, making this sandwich a delicious and satisfying meal.

Ingredients

Scale

Garlic Aioli

  • 1/2 cup mayonnaise
  • 1 clove garlic, minced or pressed
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Steak Sandwich

  • 24 ounces skirt steak
  • 2 tablespoons brown sugar, packed
  • 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

  1. Prepare Garlic Aioli: In a medium mixing bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Stir well until all ingredients are fully incorporated. Set aside to allow the flavors to meld.
  2. Marinate the Steak: In a large bowl, add the skirt steak along with brown sugar, balsamic vinegar, vegetable oil, kosher salt, and coarse ground black pepper. Toss everything together thoroughly to coat the steak evenly with the marinade. Let it sit briefly while prepping the rest.
  3. Caramelize the Onions: Heat a cast-iron skillet over medium heat and add the unsalted butter. Once melted, add the thinly sliced onions and cook, stirring frequently, for about 10-12 minutes until the onions are deeply caramelized and golden brown. Remove the caramelized onions from the skillet and set aside.
  4. Sear the Steak: Increase the heat to high in the same skillet. Shake off excess marinade from the steak and add it to the pan. Sear the steak for 3-4 minutes on each side, allowing a nice crust to form. After cooking, transfer the steak to a cutting board and let it rest for 5 minutes.
  5. Slice the Steak: Using a sharp knife, slice the rested steak thinly against the grain to ensure tenderness.
  6. Toast the Hoagie Rolls: Brush the hoagie rolls with melted butter and place them buttered side down on a griddle or skillet over medium heat. Toast them for 2-3 minutes until golden and crisp.
  7. Assemble the Sandwich: Spread a generous amount of the prepared garlic aioli on each toasted roll. Layer with Provolone cheese slices, fresh arugula, sliced steak, and top with the caramelized onions. Serve immediately and enjoy your flavorful steak sandwich.

Notes

  • For best results, use a cast-iron skillet to achieve a perfect sear on the steak and caramelize the onions evenly.
  • Letting the steak rest after cooking helps retain its juices for a tender bite.
  • If skirt steak is unavailable, flank steak or sirloin can be used as substitutes.
  • The garlic aioli can be made ahead and stored in the refrigerator for up to 2 days.
  • Adding a splash of balsamic vinegar to the caramelized onions can enhance their flavor even more.

Keywords: steak sandwich, garlic aioli, skirt steak, caramelized onions, Provolone cheese, hoagie rolls, sandwich recipe

Find it online: https://annakocht.com/sandwich-steak-with-garlic-aioli-recipe/