Steak Sandwich with Arugula and Caramelized Onion
This steak and arugula sandwich is bursting with flavor! Steak is caramelized by boiling it in an oil mixture before assembling a sandwich with steak, gruyere cheese, caramelized onions and peppers, and arugula, all on ciabatta bread. Say hello to mouth watering goodness! Give it a try and be sure to tag @andees_apron on Instagram!
Print
Email
Pin
Servings: 7 Sandwiches
Ingredients
Caramelized Onion and Pepper
- 1 Red Bell Pepper
- 1 Red Onion
- 2 tablespoon Butter unsalted
- 2 cloves Garlic
- 1 teaspoon Brown Sugar
- 1 ½ teaspoon Balsamic Vinegar
- Salt and Pepper to taste
Steak Mixture
- 1 ½ lb Flank Steak
- 1 cube Beef Bouillon
- ¾ c Peanut Oil
- 1 tablespoon Soy Sauce
- 2 tablespoon Teriyaki Sauce
Sandwich Topping
- 2 tablespoon Butter unsalted
- ½ tablespoon Pepperhouse Gourmaise Boar's Head Brand
- 1 teaspoon Dried Parsley Flakes
Sandwich Assembly*
- 2 c Arugula
- 7 Ciabatta Rolls
- 8 oz Gruyere Cheese
- ⅓ c Pepperhouse Goumaise Boar's Head Brand
Instructions
To Caramelize the Onion and Pepper:
- Thinly slice onion and pepper.1 Red Bell Pepper, 1 Red Onion
- Melt butter in a large pan over medium heat. Add garlic and stir for a minute until fragrant. Add onion and pepper and stir to coat.1 Red Bell Pepper, 2 tablespoon Butter, 2 cloves Garlic, 1 Red Onion
- Reduce heat to medium-low and cover for 20 minutes, stirring occasionally.
- Remove the lid and cook for another 20 minutes, stirring occasionally. By the end of the second 20 minute time block, the onions should be golden. If they are not, increase the heat a little bit and continue cooking until golden.**
- Add brown sugar, vinegar, salt, and pepper. Cook for another 10 minutes or until the onions are to the desired color and consistency that you like.1 teaspoon Brown Sugar, 1 ½ teaspoon Balsamic Vinegar, Salt and Pepper
To Cook the Steak:
- Combine beef bouillon, peanut oil, soy sauce, and teriyaki sauce in a medium saucepan. Heat over medium-high heat until boiling. While you wait for the mixture to boil, thinly slice the steak.***1 cube Beef Bouillon, ¾ c Peanut Oil, 1 tablespoon Soy Sauce, 2 tablespoon Teriyaki Sauce, 1 ½ lb Flank Steak
- Once boiling, reduce heat to medium and stir mixture, ensuring that the bouillon cube has dissolved completely.
- Begin adding steak strips to boiling oil. This will need to be done in increments. I cooked my steak in 3 rounds. The steak that you place in the saucepan needs to be fully covered by the oil.1 ½ lb Flank Steak
- Boil steak until cooked to desired doneness. Remove with slotted spoon and place on a plate lined with a paper towel.
For the Sandwich Topping:
- Melt butter in a small bowl in the microwave. Mix in pepperhouse gourmaise and dried parsley.2 tablespoon Butter, ½ tablespoon Pepperhouse Gourmaise, 1 teaspoon Dried Parsley Flakes
- Set aside until ready to brush tops of ciabatta rolls.
Sandwich Assembly:
- Preheat oven to 350°F.
- Slice ciabatta bread and lay the bottom halves in a single layer on a sheet pan. Cover the bottom half with your desired amount of pepperhouse gourmaise.
- Top with steak slices, caramelized onions and peppers, gruyere cheese, and arugula, in that order.
- Place tops on sandwiches and brush with butter mixture.
- Bake for 10 minutes, or until cheese has melted.
Notes
*Amount of each ingredient in this section may vary. You can use more or less of each ingredient here depending on how you like you're sandwiches. These amounts are approximations based on how I made my sandwiches.
**For efficiency when making this recipe, I began working on cooking the steak once I removed the lid to begin the second 20 minute time block. Doing so allowed the caramelized onions and steak to be done at approximately the same time so I was ready to assemble the sandwiches.
***You can slice the steak as thinly as you would like. Once I thinly sliced my steak, I also had to cut them into shorter strips so they would fit on my bread nicely without having to fold it over.
Tried this recipe?Mention @andees_apron or tag #andeesapron!
