Description
Succulent steak sandwich brings Italian-American street flavors to your kitchen. Crispy ciabatta bread embraces tender marinated beef, melted provolone, and zesty giardiniera for a mouthwatering meal that satisfies hunger and culinary curiosity.
Ingredients
Scale
Main Protein:
- 24 ounces (680 grams) skirt steak
Produce and Dairy:
- 2 large onions, thinly sliced
- 1 cup arugula
- 8 slices provolone cheese
- 4 hoagie rolls
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 tablespoons (30 grams) brown sugar, packed
- 1 tablespoon (15 milliliters) vegetable oil
- 3 tablespoons (45 grams) unsalted butter
- ½ teaspoon (2.5 grams) kosher salt
- 1/8 teaspoon (0.6 grams) coarse ground black pepper
Instructions
- Whisk together mayonnaise, minced garlic, fresh lemon juice, and a pinch of salt in a medium bowl to create a zesty garlic aioli, then refrigerate to allow flavors to meld.
- Combine steak with brown sugar, balsamic vinegar, vegetable oil, salt, and cracked black pepper in a large mixing bowl, ensuring each slice is thoroughly coated with the marinade.
- Heat a cast-iron skillet over medium temperature and melt butter, then add sliced onions and cook slowly, stirring frequently until they transform into a rich, golden-brown caramelized state, approximately 10-12 minutes.
- Transfer caramelized onions to a separate plate, reserving the flavorful skillet for searing the steak.
- Increase skillet heat to high and carefully place marinated steak pieces, allowing excess marinade to drip off before contact with the hot surface. Sear each side for 3-4 minutes to develop a robust, caramelized exterior.
- Remove steak from heat and let it rest for 5 minutes, which allows internal juices to redistribute. Slice the meat thinly against the grain to ensure maximum tenderness.
- Brush hoagie rolls with melted butter and toast them face-down on a griddle or skillet until they develop a golden, crispy texture, approximately 2-3 minutes.
- Assemble the sandwich by spreading a generous layer of garlic aioli on each toasted roll, layering with Provolone cheese, peppery arugula, perfectly sliced steak, and topped with the sweet caramelized onions.
Notes
- Marinate the steak in a sweet and tangy mixture of brown sugar and balsamic vinegar for maximum flavor infusion.
- Caramelize onions slowly over medium heat to develop a rich, deep sweetness that complements the savory steak.
- Sear the steak on high heat to create a delicious crispy exterior while keeping the inside tender and juicy.
- Slice the steak against the grain to ensure each bite is tender and easy to chew.
- Toast the hoagie rolls with butter for a crispy, golden-brown exterior that adds extra crunch to the sandwich.
- Layer the sandwich with creamy garlic aioli, melted Provolone, peppery arugula, and caramelized onions for a gourmet taste experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg