Chipotle Steak Sandwich (Print Version)
# Ingredients:
→ Sweetened Onions
01 -
3 tablespoons olive oil
02 -
1/2 cup water (add more if needed)
03 -
3 large red onions, thinly sliced
04 -
1 teaspoon Diamond Crystal Kosher salt
→ Spiced Mayo Blend
05 -
1 cup mayonnaise
06 -
3 tablespoons adobo sauce from canned chipotles
07 -
3 whole chipotle peppers in adobo (from can)
08 -
1/4 cup sour cream
→ Main Sandwich Parts
09 -
1/2 teaspoon black pepper
10 -
2 tablespoons neutral oil
11 -
2 1/2 teaspoons Diamond Crystal Kosher salt
12 -
1-2 cups baby arugula (use if desired)
13 -
1 1/2 pounds skirt steak
14 -
1/2 pound deli-sliced provolone cheese
15 -
1 tablespoon olive oil (more if needed)
16 -
1 large baguette or 4 ciabatta rolls
# Instructions:
01 -
In a wide pan, mix onions, olive oil, water, and salt. Cover and cook on medium-high heat for 12-15 minutes until softened. Then, uncover and lower the heat to medium. Keep stirring and cooking for another 30 minutes until they turn deep brown, adding water if they get too dry.
02 -
In a small bowl, stir together sour cream, mayo, chipotle peppers, and adobo sauce. Taste and adjust seasoning with some salt and pepper.
03 -
Cut steak into sections that fit your pan, pat them dry, and season with pepper and salt generously. Heat a pan with oil over medium-high and cook each piece for around 3 minutes on both sides until browned. Cover with foil for 5 minutes to rest, then slice thinly against the grain.
04 -
Set your oven to 450°F. Cut the baguette lengthwise and place it on a baking tray covered in foil. Spread chipotle mayo on the bottom half, layer with steak, onions, and cheese. Brush the top half with olive oil. Bake for 3-5 minutes until cheese melts. Toss on some arugula, close up the bread, and cut into servings.
# Notes:
01 -
For a faster version, cook onions for just 5-10 minutes instead.
02 -
Pre-made onions are a great time-saver.
03 -
Any leftovers last up to 3 days if you reheat at 350°F in foil.