Beef Sandwich Spicy Mayo (Printable Version)
# What You'll Need:
→ Caramelized Onions
01 -
3 big red onions, thinly sliced
02 -
3 tbsp olive oil
03 -
1 tsp Diamond Crystal Kosher salt
04 -
1/2 cup water with extra on hand
→ Chipotle Mayo
05 -
1 cup mayo
06 -
1/4 cup sour cream
07 -
3 canned chipotle peppers in adobo
08 -
3 tbsp adobo sauce from the can
→ Sandwich Components
09 -
1 1/2 pounds skirt steak
10 -
One large baguette (or 4 ciabatta rolls)
11 -
1/2 pound sliced provolone from deli counter
12 -
1-2 cups baby arugula (if you want)
13 -
2 1/2 tsp Diamond Crystal Kosher salt
14 -
1/2 tsp black pepper
15 -
2 tbsp neutral oil
16 -
1 tbsp olive oil plus extra if needed
# Preparation Steps:
01 -
Put your sliced onions in a big pan with water, oil and salt. Cover and cook on medium-high about 12-15 mins till they're soft. Then take the lid off, turn heat down to medium, and keep cooking around 30 mins until they turn dark brown. Add splashes of water whenever they start to stick.
02 -
Throw mayo, sour cream, chipotles and adobo sauce in a bowl and mix it all together. Add salt and pepper till it tastes good to you.
03 -
Get your pan super hot on medium-high. Cut the steak to fit your pan, dry it with paper towels, and sprinkle salt and pepper all over. Toss it in hot oil and cook about 3 mins each side till it's nice and brown. Let it rest under foil for 5 mins, then cut across the grain into thin slices.
04 -
Turn oven to 450°F. Cut the baguette open and lay it on a foil-covered baking sheet. Spread the bottom with spicy mayo, stack on steak, top with brown onions, and cover with cheese. Brush some oil on the top bread half. Bake for 3-5 mins till the cheese gets all melty. Toss on arugula if you want, close it up, and cut into pieces.
# Additional Tips:
01 -
Want it faster? Just cook onions for 5-10 mins instead of going full caramel
02 -
You can make the onions a day before
03 -
Got extras? They'll stay good in the fridge for 3 days - warm them up wrapped in foil at 350°F