Hello and welcome to Djalali Cooks. We love our sandwiches over here at Djalali Cooks and a classic steak sandwich with caramelized onions and provolone cheese is one of Alex’s favorites. This sandwich is a great use of leftover steak, but if you want to cook up a big steak specially for this sandwich, well, that’ll work too! Let’s get right to it: The Very Best Steak Sandwich.
We started with gigantic ribeye steaks that were about three inches thick. Alex has a great technique for cooking super-thick ribeyes, which will be an upcoming Djalali Cooks Too post, so stay tuned for that. I made these steak sandwiches with the leftovers from one of the ribeyes. Slice the steak, against the grain, into very thin slices. If you’re using leftovers, slice the steak while it’s still cold.
Slice one or two yellow onions into thin half moons. Let’s get the onions going with a little olive oil over very low heat. I let these onions go for about one hour, giving them a stir every 10-15 minutes. At the very end, I salted them with a couple pinches of Kosher salt. Transfer them to a bowl and set aside.
Steak Sandwich Sauce
While the onions are doing their thing, whip up some steak sandwich sauce. This is a super simple sauce, and you can adjust the ratios to suit your taste.
In a small bowl, mix 1/3 cup mayonnaise and one tablespoon each A1 sauce and fresh ground horse radish. Stir well until the sauce is smooth. Give it a taste and adjust the ratios as you see fit.
The Steak and Rolls
In the same skillet used for the onions, toss the steak slices with a little Kosher salt. I want to keep this steak as medium-rare as possible, so I am sautéing the slices, over medium-low heat, only long enough to heat the steak through, but not enough to cook the slices to well-done. Some slices will get there, but if I can keep some pinkness, good enough! Transfer the steak slices to a bowl and set aside.
Get the broiler going with the top rack set about 6-inches below the heating element. Brush the cut sides of hoagie rolls with olive oil. Broil until lightly toasted, about 1-2 minutes. Then, on the bottom halves of the hoagie rolls, add a few slices of provolone cheese and put the bottoms back under the broiler just until the cheese is melted.
Build the Steak Sandwiches
On the naked side of the hoagie rolls, spread some of the steak sandwich sauce. On the cheesy side of the hoagie rolls, pile on the steak. Then spoon more steak sandwich sauce on top of the steak and pile on the caramelized onions.
Place the top bun on the steak and onions, and that’s it!
Slice the Steak Sandwich in half and serve with salt and vinegar chips. The steak sandwich sauce is tangy and creamy which gives this rich steak sandwich just enough acid to balance out the steak and cheese. The caramelized onions add a wonderful umami-boosted sweetness. I have Martin’s Hoagie Rolls, which have the pillowy-soft texture of giant hot dog buns.
These Steak Sandwiches are perfect for game day! I do hope you give these a try, they are super easy and the satisfying rich flavor will definitely impress. If you’re looking for another sandwich recipe to serve on a game day, try my take on an Italian Sandwich. And for all the Djalali Cooks Sandwich recipes, check out my page on Pinterest. Take care and be well everyone! xo Kelly
Thinly sliced Ribeye steak layered on a toasted hoagie roll with provolone cheese, caramelized onions and homemade steak sandwich spread.
- 1-2 Yellow Onion, sliced thin
- Drizzle Olive Oil
- Pinch Kosher Salt
- ~1 lb. Ribeye Steak, sliced thin
- Pinch of Kosher Salt
- 2 Hoagie Rolls, sliced in half
- 4-6 Provolone Cheese Slices
- Steak Sandwich Sauce
- 1/3 cup Mayonnaise
- 1 tbsp. A1 Sauce
- 1 tbsp. Fresh Grated Horseradish
In a heavy bottom skillet, heat a drizzle of olive oil over low heat. Add the onion slices and let cook, stirring occasionally for about 1 hour, until onions are brown and caramelized. Season with a pinch of Kosher salt. Transfer caramelized onions to a bowl and set aside.
While the onions are cooking, make the Steak Sandwich Sauce. Whisk together mayonnaise, A1 and Horseradish until the sauce is smooth, set aside.
In the now-empty onion skillet, toss the ribeye slices with a pinch of Kosher salt over medium-low heat. Sauté for about 3 minutes, just until steak slices are heated through. Transfer steak slices to a bowl and set aside.
Set the oven to broil and position the top rack 6-inches below the heating element.
Brush the cut sides of the hoagie rolls with olive oil and broil until lightly toasted, about 1-2 minutes.
Pull the hoagie rolls and place 2-3 slices of provolone on each hoagie roll bottom. Broil the cheese-topped hoagie halves until the cheese is melted.
To build the sandwiches, spread some of the Steak Sandwich Sauce on the naked tops of the toasted hoagie rolls.
Pile steak slices on the cheese-topped side of the hoagie rolls. Spoon steak sandwich sauce over the steak slices and top with caramelized onions. Place the hoagie roll top on top of the caramelized onions, slice sandwich in half and serve.