Truth time; eating a steak sandwich with caramelized onions and cheddar is a messy affair. As soon as you bite into the baguette, a string of caramelized onions will threaten to escape from the other side, and you’ll be scouting for napkins after each bite. Been there. Done that. But is this sandwich worth getting your hands (and your favorite shirt) messy? Absolutely.
This steak sandwich is packed with strips of juicy tender steak, topped off with jammy-soft and sweet, caramelized onions, fresh, peppery pungent arugula, and creamy cheddar, stuffed between slices of crusty baguette, slathered with mayo, mustard, and sour cream sauce. Filling, hearty and indulgent, it’s worth every penny, and every onion stain.
What Kind of Caramelized Onions Work Best for this Recipe?
All caramelized onions are equal. But some caramelized onions are more equal than others. And for this recipe, I’m biased towards the light brown one. This caramelization is the in-between stage, that comes after translucently caramelized and before, the dark, almost-charred caramelized stage.
At this stage, onions have been cooked long enough, for the natural sugar in them to caramelize. This gives the onions a jammy sweet flavor and beautiful light-brown color. At the same time, they haven’t turned crispy yet, and retain a soft, jellylike texture, which pairs beautifully well with the crusty baguette, tender steak, and crunchy watercress.
Making Steak Sandwich with Caramelized Onions and Cheddar:
Caramelize the Onions:
Heat olive oil in a skillet over medium heat. Add garlic and cook for a minute. Add onions and marjoram and mix. Season with salt and pepper, and cook for 15 to 20 minutes on low-medium heat, till onions are light brown.
Cook the Steak:
Once cooked, transfer onions to another plate and place steaks in the same skillet. Grill over medium-high heat for 4 to 5 minutes on each side, or till the steaks lose their pink rawness. For this recipe, I prefer to cook steaks to a medium-rare. You can cook them to medium or well done. Rest for 5 minutes and slice against the grain into ½ inch thin slices.
Assemble Steak Sandwich:
For the sauce, in a bowl, combine dijon mustard, mayonnaise, and sour cream. To assemble the sandwich, place the bread slices on a plate or flat surface, spread some of the prepared sauce on a slice, top off with steak strips, cheese slices, caramelized onion, and arugula. Close with the top slice and serve!
2 beef steaks
4 tbsp olive oil
1 loaf of whole-grain bread, halved
150 g cheddar, thinly sliced
1 bunch of arugula stems, trimmed
½ an onion, julienned
4 sprigs of marjoram
4 garlic cloves, minced
¼ cup dijon mustard
¼ cup mayonnaise
¼ cup sour cream
1 tsp salt, or to taste
1 tsp ground black pepper
- In a skillet, heat olive oil. Add garlic and saute for a minute. Add onions, marjoram and cook for 15 to 20 minutes on low heat till onions are soft and lightly browned.
- In the same skillet, place steak. Cook for 4 to 5 minutes on each side till the steak loses its pink rawness. Rest for 5 minutes and slice into thin strips.
- Meanwhile, in a bowl combine dijon mustard, mayonnaise, and sour cream.
- To assemble the sandwich, place bread loaves on a flat surface. Spread prepared sauce generously on one slice. Add steak strips, cheese, caramelized onions, watercress. Close with top slice and serve.