Dinner

Steak Sandwich with Garlic Aioli Recipe

Byreem everly October 15, 2025October 15, 2025

Introduction

Steak Sandwich with garlic aioli is a deliciously gourmet sandwich featuring tender skirt steak, caramelized onions, and melted provolone cheese. Topped with a creamy homemade garlic aioli, it’s an indulgent meal perfect for dinner or a hearty lunch.

Two steak sandwiches rest on crumpled brown paper over a white marbled surface, each sandwich layered with a toasted golden-brown baguette top, a thick layer of caramelized onions with a glossy deep brown texture, visible grilled steak slices with charred edges and pink centers, and fresh green lettuce at the base. Around the sandwiches are thin golden French fries, some stacked and spilling to the sides. Behind this, there is a small dark bowl filled with caramelized onions and a clear small glass bowl with creamy white sauce. A dark glass of frothy stout beer, with a rich tan foam on top, stands tall near a brown bottle. The whole scene is set on a white marbled surface with an orange cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Garlic Aioli:

1/2 cup mayonnaise
1 clove garlic, minced or pressed
1 teaspoon lemon juice
1/4 teaspoon salt

Steak Sandwich:

24 ounces skirt steak
2 tablespoons brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
3 tablespoons unsalted butter
2 large onions, thinly sliced
4 hoagie rolls
1 cup arugula
8 slices Provolone cheese

Instructions

Step 1: In a medium bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Stir well and set aside to let flavors meld.
Step 2: In a large bowl, toss skirt steak with brown sugar, balsamic vinegar, vegetable oil, kosher salt, and black pepper to coat evenly. Set aside to marinate briefly.
Step 3: Heat a cast-iron skillet over medium heat. Add butter and sliced onions, cooking while stirring often for 10-12 minutes until onions are soft and caramelized. Remove onions from the skillet.
Step 4: Increase heat to high. Add the steak to the skillet, letting excess marinade drip off. Sear the steak for 3-4 minutes on each side until cooked to your liking.
Step 5: Remove steak from pan and let it rest for 5 minutes. Then slice it thinly against the grain.
Step 6: Brush the inside of hoagie rolls with melted butter. Place them buttered side down onto a griddle or skillet over medium heat for 2-3 minutes until golden brown.
Step 7: Spread garlic aioli inside each roll, layer with Provolone cheese, arugula, sliced steak, and caramelized onions. Close sandwiches and serve warm.

Tips & Variations

Use skirt steak or flank steak for best texture and flavor.
Caramelize onions low and slow to develop deep sweetness.
Swap Provolone for mozzarella or cheddar for different cheese flavor profiles.
For a spicy kick, add a few dashes of hot sauce to the garlic aioli.
Letting the steak rest before slicing allows juices to redistribute and keeps it tender.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet or microwave, and toast hoagie rolls fresh before assembling. Garlic aioli should be kept refrigerated and used within 3 days. Sandwiches are best enjoyed freshly made.