Grilled Beef and Onion Sandwich
Sink your teeth into the ultimate Grilled Beef and Onion Sandwich, a hearty and flavorful recipe perfect for steak lovers. Featuring tender slices of perfectly grilled ribeye or flank steak, this sandwich is layered with rich, caramelized onions and melted provolone cheese for a mouthwatering bite in every layer. A crusty baguette or sandwich roll provides the perfect base, slathered with a garlicky mayo spread for a burst of savory goodness. With only 15 minutes of prep and 20 minutes of cooking time, this quick yet indulgent meal is ideal for lunch or a casual dinner. Whether you're firing up the broiler or using a grill pan, this recipe serves up steakhouse-quality flavor in sandwich form.
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Recipe Information
Ingredients
- 8 oz Ribeye steak (or flank steak)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 1 tbsp Butter
- 2 pieces Baguette or sandwich rolls
- 4 slices Provolone cheese
- 2 tbsp Mayonnaise
- 0.5 tsp Garlic powder
Instructions
Season the steak with salt and black pepper on both sides. Allow it to rest at room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until it reaches your desired doneness. Set the steak aside to rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, thinly slice the onion. In the same skillet, add the remaining olive oil and butter. Once melted, add the onions and cook over medium heat, stirring occasionally, until caramelized and golden brown (about 10 minutes). Remove from heat and set aside.
Slice the baguette or sandwich rolls in half lengthwise. Spread the mayonnaise evenly on the inside of each piece. Sprinkle the garlic powder over the mayonnaise for added flavor.
Layer slices of the grilled steak on the bottom half of each roll. Top with caramelized onions and 2 slices of provolone cheese per sandwich.
Place the sandwiches (open-faced) under a broiler for 1-2 minutes, or until the cheese is melted and bubbly. Be careful not to burn the bread.
Remove from the broiler, place the top halves of the bread over the filling, and press down gently.
Cut the sandwiches in half, serve warm, and enjoy!
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4627 mg | 201% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.6 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 960 mg | 74% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1276 mg | 27% | |
*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.
