Caramelized Onion and Cheddar Steak Sandwich Recipe
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Truth time; eating a steak sandwich (What wine goes well with sandwiches?) with caramelized onions (What wine goes well with onions?) and cheddar is a messy affair. As soon as you bite into the baguette, a string of caramelized onions will threaten to escape from the other side, and you’ll be scouting for napkins after each bite. Been there. Done that. But is this sandwich worth getting your hands (and your favorite shirt) messy? Absolutely.
This steak sandwich is packed with strips of juicy tender steak, topped off with jammy-soft and sweet, caramelized onions, fresh, peppery pungent arugula, and creamy cheddar, stuffed between slices of crusty baguette, slathered with mayo, mustard (how long does mustard last?), and sour cream sauce. Filling, hearty and indulgent, it's worth every penny, and every onion stain.
What Kind of Caramelized Onions Work Best for this Recipe?
All caramelized onions are equal. But some caramelized onions are more equal than others. And for this recipe, I’m biased towards the light brown one. This caramelization is the in-between stage, that comes after translucently caramelized and before, the dark, almost-charred caramelized stage.
At this stage, onions have been cooked long enough, for the natural sugar in them to caramelize. This gives the onions a jammy sweet flavor and beautiful light-brown color. At the same time, they haven't turned crispy yet, and retain a soft, jellylike texture, which pairs beautifully well with the crusty baguette, tender steak, and crunchy watercress.
Making Steak Sandwich with Caramelized Onions and Cheddar
Caramelize the Onions
Heat olive oil in a skillet over medium heat. Add garlic and cook for a minute. Add onions and marjoram and mix. Season with salt and pepper, and cook for 15 to 20 minutes on low-medium heat, till onions are light brown.
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Cook the Steak
Once cooked, transfer onions to another plate and place steaks in the same skillet. Grill over medium-high heat for 4 to 5 minutes on each side, or till the steaks lose their pink rawness. For this recipe, I prefer to cook steaks to a medium-rare. You can cook them to medium or well done. Rest for 5 minutes and slice against the grain into ½ inch thin slices.
Assemble Steak Sandwich
For the sauce, in a bowl, combine dijon mustard, mayonnaise, and sour cream. To assemble the sandwich, place the bread (how long does bread last?) slices on a plate or flat surface, spread some of the prepared sauce on a slice, top off with steak strips, cheese slices, caramelized onion, and arugula. Close with the top slice and serve!
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Steak Sandwich with Caramelized Onion and Cheddar
Ingredients
- 3 beef New York (top loin) steaks
- 5 tbs olive oil
- 12 slices wholegrain bread
- 225 g cheddar cheese thinly, sliced
- 2 bunches watercress stems, trimmed
- 2 tbs olive oil
- 2 large onions, thinly sliced
- 4 sprigs thyme
- 2 garlic cloves, finely chopped
- 1/2 cup horseradish
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 pinch salt and pepper, to taste
Instructions
- Heat oil on a large heavy skillet over medium-high heat. Add onions and thyme and sauté until onions are golden brown, about 15 minutes. Add garlic and sauté until beginning to soften, about 2 minutes. Remove thyme stems. Season with salt and pepper. Remove from heat and set aside.
- In bowl, combine horseradish, mayonnaise, and sour cream. Season with salt and pepper. Set aside.
- Coat steaks with 1 tablespoon oil and season with salt and pepper. Over medium high heat, barbecue steaks for 3 minutes per side for medium-rare. Transfer and let steaks rest on a carving board for 5 minutes.
- Brush both sides of bread slices with 4 tablespoons oil. Grill on one side for 2 minutes. Turn bread over and divide cheese among 6 slices of bread. Close BBQ hood and cook until cheese melts, about 2 minutes.
- Spread 1 tablespoon horseradish sauce over each of 6 slices of bread without cheese. Trim fat from steaks, and thinly slice across the grain. Divide the steak among sauce-topped bread. Assemble and add onions, more sauce, watercress, and remaining bread slices, cheese side down.
Nutrition Facts
Calories
724.89Fat
49.98Sat. Fat
15.6Carbs
35.54Fiber
3.9Net carbs
31.63Sugar
7.46Protein
33.71Sodium
719.8Cholesterol
108.27
