Flank Steak Sandwiches with Onions and Blue Cheese
Elevate your sandwich game with these irresistible Flank Steak Sandwiches with Onions and Blue Cheese—a gourmet twist on a classic favorite. Perfect for lunch or dinner, this recipe features tender, flame-grilled flank steak seasoned with garlic powder and black pepper, paired with sweet, caramelized onions enhanced by a splash of balsamic vinegar. The bold, creamy blue cheese adds a tangy kick that perfectly complements the savory steak, while toasted sandwich rolls provide the perfect base for every flavorful bite. Optionally, toss in some peppery arugula for a fresh, crisp finish. With just 45 minutes from start to finish, this easy yet impressive dish is perfect for any occasion. Serve these steak sandwiches alone or with a side of crispy fries or a fresh green salad for a complete meal everyone will love!
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 large yellow onions
- 1 tablespoon balsamic vinegar
- 4 ounces blue cheese
- 4 pieces sandwich rolls
- 2 tablespoons butter
- 1 cup arugula (optional)
Instructions
Remove the flank steak from the refrigerator and let it sit at room temperature for 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Rub both sides of the flank steak with 1 tablespoon of olive oil, salt, black pepper, and garlic powder.
Thinly slice the yellow onions.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10–12 minutes. Stir in the balsamic vinegar and cook for another 1–2 minutes. Remove from heat and set aside.
Grill the flank steak for 4–6 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Use a meat thermometer for accuracy; it should read 130°F (54°C) for medium-rare.
Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing thinly across the grain.
Split the sandwich rolls and lightly butter the insides. Toast them on a grill or in a skillet until golden brown.
Assemble the sandwiches: Layer the bottom half of each roll with arugula (if using), slices of flank steak, a generous helping of caramelized onions, and crumbled blue cheese.
Top with the other half of the roll, press gently, and serve immediately.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 32.0 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 879 mg | 68% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
