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The Best Grilled Steak Sandwich

Serves 4

Cuisine: American

Category: Sandwiches & Salads, On the Grill

Combine marinated grilled steak with savory glazed onions, creamy Dijon mayonnaise, sharp cheese and peppery greens. The complexity of flavors won’t disappoint. A quality crusty bread brings it all together.

Prep Time

10 mins

Other Time

5 hrs

Cook Time

35 mins

Total Time

5 hrs 45 mins

Ingredients:

1 1/2 pounds Certified Angus Beef^® sirloin steaks 1 to 1 1/2 inches thick
2 1/4 teaspoons coarse kosher salt, divided
1 teaspoon fresh cracked pepper
3 teaspoons Dijon mustard, divided
1 tablespoon plus 2 teaspoons balsamic vinegar, divided
2 tablespoons extra virgin olive oil, divided
1 red onion, sliced
2 cloves garlic, minced
1/4 cup mayonnaise
4 ciabatta buns or French buns (about 6 inches long)
4 cups (2 ounces) baby arugula
1/2 lemon, zested and juiced
6 ounces sharp provolone (or sharp cheddar) sliced

Instructions:

Season steaks with 2-teaspoons salt and 1-teaspoon pepper. In a small mixing bowl combine 1-tablespoon Dijon mustard, 1-tablespoon balsamic vinegar and 1-tablespoon olive oil; whisk thoroughly to combine. Transfer marinade to a zip top plastic bag, add steaks and coat well. Seal bag, refrigerate 2 to 4 hours.
In medium skillet, heat 2-teaspoons olive oil over medium-low heat. Add onion, sear 2 minutes. Reduce heat to low, slowly cook 30 to 35 minutes, stirring occasionally as they darken and caramelize; add minced garlic, simmer 5 more minutes. Stir in 2-teaspoons balsamic vinegar and 1-teaspoon water. Simmer 2 to 3 minutes while stirring to reduce liquid without burning onions. Remove from heat, transfer to a bowl and refrigerate.
In a small mixing bowl combine 1/4-cup mayonnaise and 2-tablespoons Dijon mustard; refrigerate.
Preheat a grill to medium high. Split buns length-wise without cutting all the way through. Open up and lay cut-side down on grill to toast, 2 to 3 minutes or until golden brown.
Remove steaks from marinade, pat dry and grill over medium high heat about 5 minutes per side or until they reach an internal temperature of 125° F. Remove from heat and rest 5 minutes.
In a small mixing bowl combine arugula, 1/4-teaspoon salt, 1-teaspoon olive oil, 1 tablespoon lemon juice and lemon zest; mix to combine and set aside.
Spread 1-tablespoon Dijon-mayo on each of the bottom buns and 1/4 of the sautéed onions on the top buns. Slice steaks super thin and evenly divide slices on top of Dijon-mayo. Top steak with provolone. Place the open sandwiches back in the grill over indirect heat and close the lid. Cook 3 to 4 minutes or just until the cheese melts.
Remove sandwiches from grill, top with arugula and fold top buns.