This simple formula will be a hit with every individual who attempts it. Flame broiled steak, caramelized onions, provolone cheddar, all stacked consummately on a French loaf. Take a chomp!
Any individual who realizes me knows about my genuine relationship with steak. It's an adoration like no other. The main thing better than steak will be steak heaped on a sandwich and finished off with hills and hills of cheddar. It's the ideal sandwich.
This formula is a riff on my Steak Sandwich I made a couple of years back for Fathers Day. My better half got some strip flank steaks a few days ago and I realized I needed to prepare a few sandwiches with the steak. I adjusted that formula somewhat so it was more summer agreeable. This formula is ideal for cook-outs, BBQ's, or picnics. This sandwich is awesome when it's hot, but on the other hand it's magnificent virus. In addition it warms wonderfully.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 Vidalia onions sliced thinly
- 3 pounds of strip loin steak
- Salt and pepper to taste
- 1/2 cup barbecue sauce
- 2 packages of provolone cheese
- 1 French baguette
Instructions
- In a cast iron skillet heat the olive oil and butter over medium heat. Toss in the onions and cook over medium until they turn golden brown. Be sure to move them around from time to time to keep them cooking as evenly as possible. Caramelizing onions should take anywhere from about 25 minutes to 40 minutes, depending on your stovetop and pan. You want them perfectly golden. Once they are cooked transfer them to a bowl. Set aside.
- On your outdoor grill, or indoor grill if you prefer, cook your steaks over medium-high heat. Sear one side, then allow it to sit until it's cooked about 2/3 of the way you prefer your steak. Then flip and sear the other side. Allow to sit until it cooks to the temperature you prefer. If you use a skillet on your stovetop I highly suggest cooking the steaks in a few pats of butter. Trust me, it will help tremendously.
- Once the steak is cooked to the temperature you prefer remove it from the heat and place on a cutting board. Sprinkle with salt and pepper to taste. Allow it to stand for about 5 to 10 minutes, to allow the juices to redistribute. Slice very thinly once it's ready.
- Slice a French baguette in half lengthwise. Place it on a cookie sheet if cooking it whole, or cut up into pieces if you're using a small panini press to melt the cheese. Any way is fine. I used a cookie sheet for mine and left my baguette long with cutting it yet.
- Place a row of cheese on the bottom half of the baguette. Then top with sliced steak. Spoon barbecue sauce over top. Add the caramelized onions. Then top with another layer of cheese.
- If placing in the oven I would suggest putting toothpicks randomly to hold the top layer of cheese in place. It helps a lot if you're moving the pan around to place it in the oven. Don't put the top part of the bread on. Just lay it next to the sandwich, cut side up. That way the cheese is exposed to the burner. Place in a 425 degree F oven for about 5 to 7 minutes, just until the cheese melts. Remove from oven and remove toothpicks immediately. Place top piece of baguette on the sandwich. Slice immediately. And serve.
- If you're using a panini press and have cut the piece ahead of time follow the stacking directions, but put the top part of the baguette on. Place each piece on the panini press or skillet until the cheese melts perfectly. Repeat with each piece. Plate and serve immediately.
- Serve with a big old cheese loving smile!
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