Save it
These mouthwatering steak sandwiches bring together juicy seared skirt steak, rich caramelized onions, gooey provolone cheese, and spicy chipotle mayo on a crunchy baguette. Each mouthful delivers an amazing mix of soft meat, smooth sauce, and crisp bread, making this sandwich perfect for any fancy dinner or casual meal.
I still remember the first time I whipped these up for my family - our kitchen smelled incredible with those sweet onions cooking down and that steak sizzling away. My husband couldn't even speak after his first bite. Now we always make these when friends come over.
Key Ingredients and Smart Selection
- Skirt steak: Go for pieces with good fat marbling and even thickness. Always dry it properly before adding seasonings
- Baguette: You want that snappy outside and fluffy inside. Something from yesterday works really well
- Provolone: Get it cut sandwich-thin at the counter so it melts just right
- Red onions: Pick ones that feel solid and heavy for the best sweet flavor
- Chipotles in adobo: Try a tiny bit of the sauce first to check how hot it is
- Baby arugula: Look for bright, perky leaves to add that peppery kick
Step-by-Step Cooking Guide
- Step 1:
- Nail Your Steak: Let meat warm up at room temp first. Wipe it completely dry with towels. Don't be shy with salt and pepper. Get your pan screaming hot. Don't touch the meat while it forms that tasty crust. Give it plenty of time to rest before cutting.
- Step 2:
- Get Those Onions Right: Cut all slices the same size so they cook evenly. Start them with a bit of water to soften them gently. Turn the heat down as they start to cook. Give them an occasional stir so they don't stick. Keep an eye on their color for that perfect golden brown. Add a splash of water if they start to burn.
- Step 3:
- Put It All Together: Lightly toast your bread till it's just crunchy. Slather on plenty of that chipotle mayo. Add your steak in a nice even layer. Pile on those warm onions. Place your cheese on top. Finish with a handful of fresh arugula. Press it all down lightly to help it stick together.
Save it
Last week I had some friends over and set up a build-your-own sandwich station with all the fixings laid out. Everyone loved getting hands-on with their food. The caramelized onions were gone in minutes - they're seriously addictive!
Heat Considerations
Keep your steak covered with foil to stay warm during sandwich prep. That leftover heat will help your cheese get all melty when you put everything together.
Prep-Ahead Plan
Get stuff ready beforehand for super easy assembly: Cook those onions up to three days early. Whip up your spicy mayo the night before. Cut your bread and wash your greens ahead of time. Just focus on cooking that steak right before eating.
What to Serve Alongside
These sandwiches go perfectly with some hot crispy fries, a simple arugula salad, or crunchy homemade chips. When you've got a bunch of people over, try cutting them into smaller pieces so they're easier to grab and eat.
Extra Ideas
I've learned to switch things up depending on the occasion. For fancy get-togethers, I cut them into cute little pieces. For lunch with friends, I keep them big and chunky with extra sauce on the side for dipping.
Different Bread Options
Though crusty baguette is classic, don't be afraid to try other breads: Ciabatta has a nice chew and those little holes catch all the sauce. Sourdough adds a nice zingy flavor. Individual French rolls work great for personal portions. Using garlic bread kicks up the flavor even more.
Sauce Twists
You can play around with the chipotle mayo lots of ways: Mix in some roasted garlic for extra depth. Add fresh herbs to brighten it up. Put in a bit of horseradish for more kick. Blend some roasted red peppers into it. Stir in a spoonful of Dijon for tang.
Using Up Leftovers
Any extra ingredients can become totally new meals: Throw steak and onions into your morning eggs. Top a salad with them for lunch. Make breakfast sandwiches with a fried egg. Toss everything with pasta for a quick dinner. Stuff it all in a quesadilla.
Save it
This sandwich has shown me that amazing food often comes from basic ingredients that are just handled with a bit of love. Every time I make these, I'm reminded that good food brings us all closer, creating those special moments around the table. Whether you cook all the time or you're just starting out, you can make something really special with this.
Common Questions
- → Can I make any parts beforehand?
- For sure, you can cook the onions and mix up the spicy sauce up to 3 days early and keep them in the fridge.
- → Why cut the meat across the grain?
- Cutting across the grain chops up the tough muscle bits, making the beef softer and easier to chew.
- → Can I swap out the meat type?
- Definitely, try flank steak or ribeye instead of skirt if you prefer.
- → How hot is the spicy sauce?
- With 3 peppers it's medium hot. Just add fewer or more peppers to make it milder or spicier.
- → What bread works best?
- Go for a crunchy baguette or ciabatta roll that won't get soggy from all the tasty juices.