Description

This Steak Sandwich recipe features tender strip loin steak cooked to perfection and layered with sweet caramelized Vidalia onions, smoky barbecue sauce, and melted provolone cheese on a crusty French baguette. Perfect for a satisfying and flavorful meal, these sandwiches are made by grilling the steak, caramelizing onions on the stovetop, and melting cheese in the oven or panini press for a melty and delicious finish.

Ingredients

Scale

Steak and Onions

2 tbsp olive oil
2 tbsp butter
2 large Vidalia onions, thinly sliced
3 lbs strip loin steak
Salt, to taste
Pepper, to taste

Additional Ingredients

1/2 cup barbecue sauce
16 oz provolone cheese
1 French baguette

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Instructions

Caramelize the Onions: In a cast iron skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a rich golden brown, about 25 to 40 minutes. Transfer the caramelized onions to a bowl and set aside.
Cook the Steaks: Preheat an outdoor or indoor grill to medium-high heat. Sear one side of the strip loin steaks, then let cook until about two-thirds done to your preferred doneness. Flip and sear the other side, allowing the steak to finish cooking. Alternatively, cook in a skillet on the stovetop with a few pats of butter for extra flavor.
Rest and Slice the Steak: Remove the steaks from heat, season with salt and pepper, and let rest on a cutting board for 5 to 10 minutes to redistribute juices. Once rested, slice the steak very thinly.
Prepare the Bread: Slice the French baguette in half lengthwise. Place it on a cookie sheet if making the whole sandwich at once, or cut into smaller pieces if using a panini press.
Assemble the Sandwich: On the bottom half of the baguette, layer a row of provolone cheese, then add the thinly sliced steak. Spoon barbecue sauce evenly over the steak, top with the caramelized onions, and finish with another layer of provolone cheese.
Melt the Cheese (Oven Method): If using the oven, secure the cheese layer with toothpicks to keep it in place. Do not put the top half of the bread on yet; place it nearby cut side up. Bake in a preheated 425°F oven for 5 to 7 minutes until the cheese melts. Remove toothpicks and then add the top half of the baguette. Slice and serve immediately.
Melt the Cheese (Panini Press Method): If using a panini press with smaller sandwich pieces, stack ingredients as above but place the top bread piece on before grilling. Press each sandwich piece in the panini or on a skillet until the cheese melts perfectly. Serve immediately.
Serve: Enjoy your steak sandwiches hot with a big smile and relish every bite!

Notes

Caramelizing onions takes patience for perfect sweetness; avoid rushing with high heat.
Resting the steak ensures juiciness and easier slicing.
Using butter when cooking steak adds richness and prevents sticking.
Toothpicks help keep cheese from sliding off during oven melting.
Adjust barbecue sauce quantity to taste based on preferred flavor intensity.
You can substitute the strip loin steak with ribeye or sirloin for variation.
For a crispy baguette crust, toast the bread lightly before assembling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Sandwiches
Method: Grilling
Cuisine: American