Steak Sandwiches with Crispy Onions
Elevate your sandwich game with these irresistible steak sandwiches with crispy onions! This recipe pairs tender, perfectly seared ribeye steak with a satisfying crunch of golden-fried onion rings, all nestled in buttery toasted bread rolls. A creamy Dijon-mayo spread adds a tangy kick, while optional melted cheddar takes the flavor to the next level. Simple yet indulgent, these sandwiches come together in just 45 minutes, making them perfect for a hearty lunch, a game-day favorite, or a casual dinner option. Serve them warm with chips or a fresh salad for a truly mouthwatering meal that’s sure to impress.
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Recipe Information
Ingredients
- 450 grams Ribeye steak (or any tender steak)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 1 Large yellow onion
- 0.5 cup All-purpose flour
- 0.33 cup Buttermilk
- 4 Bread rolls (baguettes or hoagie rolls)
- 2 tablespoons Butter
- 4 slices Cheddar cheese (optional)
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 cups Oil for frying
Instructions
Season the ribeye steak with salt, black pepper, and garlic powder on both sides. Let it sit at room temperature for 15 minutes.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare or longer if preferred. Remove the steak from the pan, let it rest for 10 minutes, and slice thinly against the grain.
While the steak rests, cut the onion into thin rings. Dip the onion rings into buttermilk, then dredge them in all-purpose flour, shaking off excess.
Heat 2 cups of oil in a large skillet or pot to 175°C (350°F). Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and set aside.
Toast the bread rolls by spreading butter on the cut sides and warming them in a skillet or under a broiler until golden.
In a small bowl, mix mayonnaise with Dijon mustard to create a spread.
Assemble the sandwiches: spread the mayonnaise-Dijon mixture on the cut sides of the toasted bread rolls. Layer with sliced steak, a slice of cheese (if using), and crispy onions.
Serve immediately while warm, optionally with a side of your favorite chips or salad.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 274 mg | 21% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 587 mg | 12% | |
*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.
