MVP Steak with Caramelized Onions (Printable)
Tender steak slices and sweet caramelized onions layered with melty cheese on a toasted baguette.
# What You Need:
→ For the Steak
01 - 1 lb ribeye or sirloin steak, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ For the Caramelized Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - 1 tsp sugar
10 - 1 tbsp balsamic vinegar
→ For Assembly
11 - 4 crusty baguette rolls or hoagie rolls, split
12 - 8 slices provolone or Swiss cheese
13 - 2 tbsp mayonnaise
14 - 1 cup arugula or baby spinach
# Directions:
01 - Pat steak dry and season both sides with salt and pepper. Heat olive oil in a large skillet over high heat. Sear steak for 3–4 minutes per side for medium-rare, or until desired doneness. Transfer steak to a plate and let rest for 5 minutes. Slice thinly against the grain.
02 - In a large skillet, melt butter with olive oil over medium heat. Add sliced onions and salt. Cook, stirring occasionally, until onions are very soft and golden brown, about 20–25 minutes. Sprinkle with sugar halfway through for deeper caramelization. Deglaze with balsamic vinegar, stir, and cook 1 more minute. Remove from heat.
03 - Preheat broiler or oven to 400°F. Place open rolls on a baking sheet and toast lightly for 2–3 minutes. Spread mayonnaise on the bottom half of each roll. Layer sliced steak, caramelized onions, and 2 slices of cheese on each roll. Return to oven to melt cheese, about 2–3 minutes. Add arugula or spinach if desired, close sandwiches, and serve hot.
# Expert Tips:
01 -
- The combination of sweet balsamic onions and salty steak hits every single flavor craving you could possibly have
- These come together faster than you would think and still taste restaurant quality
02 -
- Patting the steak completely dry before searing is the secret to getting that perfect crust instead of steaming the meat
- Do not rush the caramelized onions because they need that full 20 to 25 minutes to develop their deep sweetness
03 -
- Freeze the steak for 30 minutes before slicing to get thin even pieces that cook evenly
- Use a mandoline for the onions to get consistent thin slices that caramelize at the same rate