How To Cook Steak Sandwiches Of Dreams
Experience the joy of creating a gourmet sandwich right in your own kitchen with this exquisite Steak Sandwich recipe.
Featuring succulent beef or whichever steak cut you prefer, smooth provolone cheese, and balsamic caramelized onions, every element of this sandwich works in harmony to create a truly satisfying culinary experience.
Indulge in the delicious interplay between the savory steak, the creamy meltiness of provolone cheese, and the sweet complexity of balsamic caramelized onions. This Steak Sandwich is not just a meal – it’s a celebration of artisan baking (we used our homemade ciabatta) and fine ingredients
Perfect for a luxuriously hearty lunch, an enjoyable dinner, or to wow your guests at any gathering, this Steak Sandwich is a feast for the senses.
How do I prepare the steak for the sandwich?
To prepare the steak sandwich, you’ll need to start by securing all the necessary ingredients. The beef should be marinated according to your preference to infuse it with flavors. Concurrently, you can caramelize the onions with Extra Virgin Olive Oil (EVOO) and balsamic vinegar until they are brownish and tender, which will add a rich depth of flavor. Toast the ciabatta bread to bring out its distinct texture and taste. Once all the elements are ready, assemble the sandwich while everything is still warm to ensure that the cheese melts beautifully and the flavors meld together.
Can I use grilled chicken or a vegetarian substitute instead of steak?
Yes, absolutely. A steak sandwich is quite versatile and can definitely accommodate grilled chicken or vegetarian substitutes. The key is to select a substitute that maintains the sandwich’s hearty nature. Grilled portobello mushrooms, seasoned tofu, or even a hearty vegetable mix could work well as a vegetarian option.
How do I caramelize onions with balsamic vinegar?
Caramelizing onions with balsamic vinegar gives them with a sweet and tangy flavor that enhances the overall depth of your sandwich. Start by cooking the onions in EVOO until they turn translucent. Then add balsamic vinegar and continue cooking on low heat. The longer the onions cook with the balsamic, the more caramelized and flavorful they will become, but be careful not to let them dry out. Once they reach a tender, brownish stage, they’re ready to be used. If you prefer them more caramelized, you can add more balsamic and continue the process.
Can this sandwich be made ahead of time or should it be eaten immediately?
The steak sandwich is best enjoyed immediately after preparation while the ingredients are still warm, the cheese is melted, and the bread is toasted to perfection. Eating it immediately ensures the ideal contrast of textures and harmony of flavors. If you’d prefer to prepare it ahead of time, please note that the texture might change, particularly the crispness of the bread and the melting of the cheese.
What’s the best way to assemble the sandwich to ensure every bite has a good mix of flavors?
The ideal steak sandwich assembly begins and ends with cheese for me. Start with a slice of provolone on the bottom piece of ciabatta, add a layer of fresh rucola for a peppery crunch, followed by the succulent steak. Top the steak with the balsamic-caramelized onions and an additional drizzle of balsamic for an extra punch of flavor. Finish off with another layer of provolone before capping it with the top piece of ciabatta. This assembly ensures a delightful mix of flavors in every bite.
Can I use store-bought ciabatta bread if I don’t have time to make my own?
Absolutely, you can use store-bought ciabatta bread if you’re short on time or prefer the convenience. To elevate store-bought bread, toast it lightly to enhance its texture and flavor. A drizzle of EVOO on the inner sides can also add a touch of richness and moisture.
What kind of provolone cheese should I use?
Both dolce (sweet) and piccante (sharp) provolone cheese can work well in a steak sandwich. We’re using dolce provolone in this recipe for its mild and creamy flavor that balances nicely with the savory steak and tangy balsamic-caramelized onions. However, if you prefer a stronger cheese flavor, piccante provolone could be an interesting alternative to try.
What goes with a steak sandwich?
Onions, cheese, and steak make an amazing combination on their own, and adding high-quality Balsamic vinegar and EVOO takes it to another level. This palate of flavors allows you to appreciate the taste of each ingredient as well as their interplay. It’s best to keep the additions simple so as not to overpower these main flavors.
What is the most tender steak for sandwiches?
The best steak for sandwiches is one that’s not too thick and tender. Thin slices of beef work wonderfully as they are easy to chew and absorb the flavors well. However, cuts like Angus beef steak or other premium cuts can also be used if you prefer. The choice of beef largely depends on personal preference and the desired final texture.
What cheese goes with steak?
In the realm of Italian cheeses, provolone, parmesan, and pecorino all pair superbly with steak. These cheeses offer a nice contrast to the savouriness of the steak, and their melting qualities add a luscious creaminess to the sandwich.
What condiments go best on steak and cheese sandwich?
To enhance the flavors and stay true to the Italian roots of the sandwich, stick with simple and classic condiments. A drizzle of high-quality EVOO adds a layer of richness, while a splash of Balsamic vinegar introduces a sweet-tart element that balances the rich flavors of the steak and cheese. These two condiments can elevate the sandwich without overshadowing the primary flavors.
Steak Sandwich Recipe With Caramelized Onions
That combo is just a dream – steak/beef plus caramelized onions. If you are here it means you agree. So here’s an easy and delicious recipe to make the tastiest steak sandwich, the Italian way. If you want to take it to a whole other level, and you have the time, here’s our recipe to make homemade ciabatta bread.
Let’s get started.
Balsamic & Provolone Ciabatta Steak Sandwich
- 2 ciabatta bread rolls I am using homemade ciabatta bread. You can follow our recipe to make yours or buy them.
- 2 medium onions
- Belmorso Extra Virgin Olive Oil
- 1 clove garlic
- 2 tbsp Silver IGP Balsamic Vinegar of Modena
- 2 thin slices beef
- 2 handfuls rucola leaves
- 4 slices provolone cheese I used round pre-sliced ones.
- salt, pepper and your herb of choice Rosemary and thyme go really well here.
- Wash, peel and slice the onions.
- Add them to a pan & sauté with a generous drizzle of Belmorso EVOO.
- After a few minutes, add the 2 tablespoons of Balsamic vinegar of Modena. Mix and leave to caramelize over medium heat.
- In the meantime, slice the meat into thick strips & marinate with minced garlic, salt and pepper, rosemary, thyme and EVOO. Leave to marinate in the bowl.
- Your caramelized balsamic onions should be ready. Take them off the heat and put them into a bowl.
- In the same pan you cooked the onions, add the beef strips you cut and marinated, and let them cook over medium heat. Don't forget to toss them around from time to time. They should be ready in around 10 minutes.
- Toast your ciabatta rolls. Slice them before you do or after.
- Layer one slice cheese on each side of the ciabatta roll.
- Add one handful of rucola on each bottom slice.
- Top each with half of the beef strips you cooked.
- Top each with half the caramelized onions & drizzle with some extra balsamic vinegar.
- Close and enjoy while still warm and crunchy.