Description
A savory French Onion Steak Sandwich featuring thinly sliced flank steak or ribeye, caramelized onions, sautéed mushrooms, and melted provolone or Swiss cheese, served on crusty sandwich rolls. This hearty American-French fusion sandwich is broiled to perfection, making it an irresistible main course.
Ingredients
Scale
Steak and Mushrooms
- 1 pound flank steak or ribeye, thinly sliced
- 2 tablespoons olive oil, divided
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and black pepper to taste
Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- Pinch of salt
Assembly and Extras
- 4 crusty sandwich rolls or hoagie buns
- 4 slices provolone or Swiss cheese
- Optional: garlic aioli or Dijon mustard for spread
Instructions
- Caramelize the Onions: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-low heat. Add the thinly sliced onions, brown sugar, and a pinch of salt. Cook slowly, stirring occasionally, for about 20 to 25 minutes until the onions are deeply caramelized and golden brown. Stir in the balsamic vinegar and cook for an additional minute to enhance the flavor.
- Sauté the Mushrooms: In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes until browned and tender. Stir in the Worcestershire sauce, thyme, and season with salt and pepper. Remove from heat and set aside.
- Cook the Steak: Season the thinly sliced steak with salt and pepper. Using the same pan used for the mushrooms, cook the steak over medium-high heat for 2 to 3 minutes per side until just cooked through and browned.
- Prepare the Sandwich Rolls: Preheat your broiler. Slice the sandwich rolls and, if desired, lightly toast them for added texture.
- Assemble and Broil the Sandwiches: Layer the cooked steak, caramelized onions, sautéed mushrooms, and a slice of cheese on the bottom half of each roll. Place the assembled halves under the broiler for 1 to 2 minutes until the cheese melts and bubbles. Remove carefully.
- Finish and Serve: Spread garlic aioli or Dijon mustard on the top half of the rolls if using. Close the sandwiches and serve warm for a delicious, hearty meal.
Notes
- For extra flavor, spread garlic aioli or Dijon mustard on the rolls before assembling.
- You can grill the steak whole and slice thinly after resting if preferred to preserve juiciness.
- Use crusty rolls or hoagie buns for best texture and to hold the fillings well.
- Adjust seasoning as needed, especially salt and pepper, to suit your taste.
