MVP Steak with Caramelized Onions

The first time I made steak sandwiches for a Super Bowl party, I expected them to be decent but honestly nothing special. What happened instead was my brother stood over the stove, picking at the leftover steak slices and onions straight from the pan, refusing to wait for game time. Now these sandwiches show up at every family gathering and nobody bothers asking what else is on the menu.

Last summer my neighbor caught the smell of caramelizing onions through an open window and actually knocked on my door to ask what I was making. I ended up sending her home with one of the sandwiches and she texted me two days later saying her husband keeps asking when I am making them again.

Ingredients

• Ribeye or sirloin steak: Ribeye gives you more marbling and flavor but sirloin works perfectly if you are watching the budget a bit
• Olive oil: Use this for searing because it has a higher smoke point than other oils
• Kosher salt: The larger crystals stick to the meat better and give you that perfect seasoned crust
• Freshly ground black pepper: Fresh pepper makes a huge difference here so do not skip grinding it yourself
• Yellow onions: Yellow onions become the sweetest when caramelized compared to red or white varieties
• Unsalted butter: Unsalted lets you control exactly how much salt goes into your onions
• Sugar: Just a touch helps the onions caramelize faster and get that gorgeous deep color
• Balsamic vinegar: This cuts through all the richness with a perfect acidic brightness
• Crusty rolls: You need something sturdy that will not fall apart when you load it up with all the toppings
• Provolone or Swiss cheese: Both melt beautifully and the nutty flavor pairs perfectly with steak
• Arugula or baby spinach: The slight bitterness balances out the sweet onions and rich meat

Instructions

Season and sear the steak:

Pat your steak completely dry with paper towels then season generously on both sides with salt and pepper. Heat that olive oil in a large skillet until it is smoking hot and sear the steak for about 3 to 4 minutes per side.

Let the meat rest:

Move the steak to a plate and let it rest for at least 5 minutes so all those juices stay inside instead of running out onto your cutting board. Slice the steak thinly against the grain which keeps each bite tender instead of chewy.

Start the onions:

Melt the butter with the olive oil in a large skillet over medium heat then add those sliced onions and salt. Cook them slowly stirring every so often until they are soft and golden brown which takes about 20 to 25 minutes.

Toast the rolls:

Get your oven going at 400°F and put the open rolls on a baking sheet for about 2 to 3 minutes until they are lightly toasted. Spread a little mayo on the bottom half of each roll if you want that extra creamy element.

Build the sandwiches:

Layer on the sliced steak then pile on those gorgeous caramelized onions and top with two slices of cheese. Put them back in the oven for 2 to 3 minutes until the cheese is completely melted and bubbly.

Finish and serve:

Add some arugula on top if you are using it then close everything up and serve these while they are still hot and the cheese is at its absolute best.

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My daughter used to pick the onions off everything until she tried these sandwiches and now she asks me to make extra onions just so she can eat them plain. Something about how the balsamic vinegar transforms them made a believer out of a former onion hater.

Making Ahead

The onions actually taste even better when made a day ahead and kept in the refrigerator. You can also slice the steak in advance and gently reheat it before assembling everything.

Cheese Options

Provolone melts perfectly but Gruyère takes these sandwiches to a whole new level with its nutty flavor. Pepper jack works beautifully if you want to add some heat without doing anything extra.

Serving Ideas

Crispy fries or potato wedges make the perfect side to soak up any juices that escape from your sandwich. A simple green salad with bright vinaigrette cuts through all the richness.

• Have extra napkins ready because these can get messy
• Let everyone assemble their own sandwiches if you are serving a crowd
• Cut them in half diagonally for easier eating and better presentation

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These are messy and absolutely perfect in every way.

Recipe FAQs

→ How do you achieve perfectly caramelized onions?

Cook thinly sliced onions slowly over medium heat with butter and olive oil, stirring occasionally, until they turn golden brown and soft, about 20-25 minutes. Adding a bit of sugar halfway helps deepen the sweetness.

→ What cut of steak works best for this dish?

Ribeye or sirloin steaks are ideal due to their balance of tenderness and flavor, providing juicy slices perfect for layering.

→ Can I substitute the bread used here?

Yes, crusty baguette rolls or hoagie rolls work well; you can also experiment with other sturdy breads that hold fillings without becoming soggy.

→ What’s the best way to slice the steak for this preparation?

Allow the steak to rest after cooking, then slice thinly against the grain to ensure tender, easy-to-bite pieces.

→ Are there optional additions to enhance flavor?

Consider adding arugula or baby spinach for freshness, and mayonnaise to add creaminess. Sautéed peppers or pickled jalapeños also add depth.