Ultimate Steak Sandwich

Ingredients

• 1 handful fresh parsley (finely chopped)
• 0.25 cup olive oil (for chimichurri)
• 2.5 tbsp red wine vinegar (use 2–3 tbsp)
• 0.5 tbsp red pepper flakes (adjust to taste)
• 0.5 tbsp cayenne pepper (adjust to taste)
• 4 cloves garlic (minced, for chimichurri)
• 0.5 red bell pepper
• 0.333 cup mayonnaise (for aioli)
• 1 lemon lemon juice (juice of 1 lemon)
• 1 tbsp Parmesan cheese (grated)
• 5.5 cloves garlic (minced, for aioli)
• 0.5 tsp black pepper (for aioli)
• salt (a pinch, for aioli)
• 1 large yellow onion (thinly sliced)
• 1 tbsp brown sugar (for caramelized onions)
• salt (a pinch, for onions)
• 2 tbsp Worcestershire sauce (for deglazing)
• olive oil (for cooking the onions)
• 2 russet potatoes (cut into very thin matchsticks)
• ice-cold water (for soaking the potatoes)
• oil (for frying)
• salt (to taste, for fries)
• 1 lb ribeye or New York strip steak (remove from refrigerator 1–2 hours before cooking)
• salt (to taste, for steak)
• black pepper (to taste, for steak)
• olive oil (for searing)
• 2 tbsp unsalted butter (for basting)
• 3 cloves garlic (for basting)
• fresh thyme or rosemary (for basting)
• 2 slices sourdough bread (for the sandwich)
• 3.5 slices provolone cheese (use 3–4 slices)
• 0.5 cup mozzarella cheese (shredded)
• 1.5 tbsp unsalted butter (use 1–2 tbsp, for toasting the sandwich)

Steps

1. 1

   Preheat the oven to 400°F. Roast the red bell pepper for 15–20 minutes, until softened and lightly charred. Let it cool slightly, remove the skin, and finely chop it.

2. 2

   Add the parsley, roasted bell pepper, garlic, olive oil, red wine vinegar, red pepper flakes, and cayenne pepper to a bowl. Mix well and set aside.

3. 3

   Combine the mayonnaise, lemon juice, Parmesan, minced garlic, black pepper, and salt. Mix until well combined, then refrigerate until ready to use.

4. 4

   Drizzle a little olive oil into a skillet over medium heat. Add the sliced onion, brown sugar, and a pinch of salt. Cook for about 8 minutes, stirring frequently.

5. 5

   Reduce the heat to medium-low and continue cooking the onions for 20–25 minutes, stirring occasionally, until soft and deeply caramelized.

6. 6

   During the last 5 minutes, add the Worcestershire sauce to deglaze the pan, scraping up the browned bits. Continue cooking, then set the onions aside.

7. 7

   Remove the steak from the refrigerator 1–2 hours before cooking. Pat it completely dry and season both sides with salt and black pepper.

8. 8

   Preheat a skillet over high heat until very hot, then add a little olive oil. If the steak has a fat cap, hold it against the pan with tongs and render the fat for about 1 minute.

9. 9

   Lay the steak flat in the skillet and cook without moving it for 3 minutes. Reduce the heat to medium-high, flip the steak, and cook for another 3 minutes.

10. 10

    Reduce the heat to medium and add the butter, garlic, and thyme or rosemary. Once the butter melts, tilt the pan slightly and continuously spoon the butter over the steak for 1–2 minutes.

11. 11

    Check the steak's internal temperature and continue cooking until it reaches a few degrees below your preferred doneness.

12. 12

    Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice it thinly against the grain so it is tender and easy to bite through.

13. 13

    Cut the potatoes into very thin matchsticks, then rinse them under cold water until the water runs clear. Transfer them to a bowl of ice-cold water and soak for 30 minutes.

14. 14

    Drain the potatoes and pat them very dry. Heat the frying oil to 350°F and fry the potatoes in batches without overcrowding the pan, turning as needed, until golden brown and crisp. Watch closely so they do not burn.

15. 15

    Drain the fries and season them with salt while hot.

16. 16

    Melt the butter in a clean skillet over medium-low heat. Add one slice of sourdough, then layer all of the provolone and mozzarella on top. Close the sandwich with the second slice of bread and cook for about 4 minutes.

17. 17

    Flip the sandwich and cook for another 4 minutes, until the cheese is fully melted. For extra-golden, crisp bread, increase the heat to medium and cook for 1 more minute.

18. 18

    Open the sandwich and spread the garlic aioli over the bread. Add the sliced steak, caramelized onions, chimichurri, and fries.

19. 19

    Close the sandwich, gently press it together, slice, and serve immediately.

Notes

The source does not specify a target internal temperature or preferred doneness; use the cook's preferred steak doneness. The recipe uses substantial frying oil but does not state an amount. Serve immediately so the fries remain crisp.

Nutrition per serving

• main
• sandwich
• steak
• American
• cheesy
• fried
• comfort food
• one serving