Meaty Chipotle Steak Sandwich (Print Version)
# Ingredients:
→ 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 plus extra when needed
→ 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 with more as needed
# Instructions:
01 -
Put onions, water, oil and salt together in a big pan. Cover and cook on medium-high about 12-15 mins till soft. Then take off the lid, turn heat down to medium, and keep cooking around 30 mins till they turn dark brown. Add a splash of water if they start sticking.
02 -
Blend the mayo, sour cream, chipotles and adobo sauce in a bowl. Add salt and pepper till it tastes good to you.
03 -
Get your pan really hot on medium-high. Trim the steak to fit, dry it with paper towels, and rub in salt and pepper. Toss in hot oil and cook about 3 mins each side till nice and brown. Let it rest under foil for 5 mins, then cut against the grain into thin strips.
04 -
Warm oven to 450°F. Cut the baguette open and place on a foil-covered tray. Spread spicy mayo on bottom half, then stack with meat, brown onions, and cheese. Brush some oil on the top bread part. Bake for 3-5 mins till cheese gets melty. Throw on arugula if you want, close it up, and cut into pieces.
# Notes:
01 -
Want it faster? Just cook onions for 5-10 mins instead of fully caramelizing
02 -
You can make the onions a day before
03 -
Keeps in the fridge for 3 days - just warm up in foil at 350°F