Steak and Caramelized Onion Sandwich with Garlic Aioli Recipe
This hearty steak sandwich features tender, thinly sliced sirloin steak layered with melted Provolone cheese, sweet caramelized onions, and a flavorful garlic aioli, all sandwiched between slices of buttery toasted sourdough bread. Perfectly cooked on a griddle or skillet, this sandwich offers a satisfying blend of textures and rich flavors ideal for a comforting lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak and Cheese
- 1 pound sirloin steak, cooked to desired doneness and thinly sliced
- 4 slices Provolone or Pepper Jack cheese
Bread and Spread
- 8 slices thick-cut sourdough bread
- ½ cup garlic aioli
- 4 tablespoons softened butter
Additional
- 1 cup caramelized onions
Instructions
- Preheat Griddle or Skillet: Heat a griddle or large skillet over medium-high heat to get it ready for toasting the bread and melting the cheese.
- Prepare Bread with Butter and Cheese: Butter the outside of all eight slices of sourdough bread. Place four slices of bread, buttered side down, on the hot griddle. Immediately top these slices with the four slices of cheese.
- Add Onions on Remaining Bread: Take the remaining four bread slices, buttered side down, and place them on the griddle separately. Evenly divide the caramelized onions over these four slices.
- Toast and Melt the Cheese: Cook the bread and cheese for 3-4 minutes until the cheese melts and the bread turns golden brown and toasted. If needed, cover the skillet with a lid to allow the cheese to fully melt.
- Spread Aioli and Add Steak: Spread the garlic aioli over the melted cheese on the first set of bread slices, then top each with a portion of the sliced steak.
- Assemble Sandwiches and Serve: Place the caramelized onion-topped bread slices on top of the steak and cheese slices to assemble the sandwiches. Remove from the heat, transfer to a cutting board, and cut each sandwich in half before serving.
Notes
- For best results, cook the steak to your preferred doneness before slicing thinly.
- Use thick-cut sourdough bread to hold the fillings without becoming soggy.
- Caramelized onions can be prepared ahead of time and stored refrigerated.
- If garlic aioli is not available, mayonnaise with minced garlic can be used as a substitute.
- Covering the skillet while toasting helps melt the cheese evenly.
Keywords: steak sandwich, sourdough sandwich, caramelized onion sandwich, grilled cheese steak, garlic aioli sandwich
