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A steak sandwich with onions and cheese hits every spot on your tastebuds. It's a perfect trio of savory steak and cheese, sweet onions, and bitter arugula, all bought together by a delicious, zesty dijonnaise. If you're tired of all the Philly cheesesteak recipes out there and are up for the change, this steak sandwich recipe will far from disappoint.
This skirt steak sandwich recipe is one of the best you’ll ever make complete with cheddar cheese, creamy sour cream and mustard sauce, sweet, sauteed onions, and optionally some delicious arugula for some freshness.
The Steak is the most important part of this recipe, but don’t limit yourself to skirt steak. Every steak from the NY strip to ribeyes to rump steaks work really well for this recipe. Remember to give it a nice sear, there’s no such thing as a perfect steak sandwich without a good sear.
The dijon and sour cream sauce is fresh, creamy, light, and super easy to make. Simply combine the two ingredients in a bowl with an equal part mayonnaise, optionally season with some salt and pepper, and boom, you got yourself a delicious all-purpose sauce.
When choosing bread for steak sandwiches it’s never a bad plan to go rustic. That crust on freshly baked, artisan bread is unbeatable and goes way further toasted with a little butter. If you’re feeling extra adventurous try and make your own homemade bread and see how it goes. It’s way easier than it looks; to make easy bread just follow the basic 5:3 dry to wet ingredients ratio, don’t overproof, and don’t overwork the dough.
The caramelized onion recipe is probably the easiest part of this sandwich and they go with practically any savory dish you can think of. To make caramelized onions start with big, fresh, red or white onions, peel and half them, then cut them into thin slices while you heat olive oil in a pan over high heat. Sweat the onions with some salt for 3-4 minutes before adding brown sugar and caramelizing on low heat. The slower the process the better, some restaurants caramelize their onions for 4+ hours.
Find the recipe on the TexasRealFood Discover Page: bit.ly/3cGCTXm
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