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Grilled Steak Sandwiches with Caramelized Onions and Garlic Aioli Recipe

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3.8 from 9 reviews

These Grilled Steak Sandwiches feature juicy ribeye steak grilled to perfection, layered with caramelized onions, fresh arugula, and a flavorful homemade garlic aioli on toasted rustic rolls. Perfect for a quick and satisfying meal, this recipe combines smoky, savory, and tangy flavors in an easy-to-make sandwich.

Ingredients

Steak and Sandwich Ingredients

  • 1 1/2 lb ribeye steak (NY strip can be substituted)
  • 2 Tbsp extra virgin olive oil (divided)
  • Kosher salt and pepper, to taste
  • 1 large onion, peeled and sliced into rounds
  • 4 rustic rolls (round or long)
  • 2 handfuls baby arugula

Easy Garlic Aioli

  • 1/2 cup mayonnaise
  • 1 clove garlic, finely minced or pressed (1 large clove or 2 small)
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • Kosher salt and pepper, to taste

Instructions

  1. Prepare the Steak: Allow the steak to sit at room temperature for about 20 minutes to ensure even cooking. Brush both sides with 1 tablespoon of olive oil and season generously with kosher salt and pepper.
  2. Grill the Steak: Preheat the grill to high heat. Grill the steak for about 3 minutes per side for medium-rare doneness. Once cooked, remove the steak to a plate and let it rest for a few minutes to seal in the juices before slicing.
  3. Grill the Onions: Brush the onion slices with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until they are softened and nicely browned on both sides, flipping once carefully.
  4. Toast the Rolls: Cut the rustic rolls in half and place them cut-side down on the grill. Toast until golden and crisp, then spread both halves generously with the prepared garlic aioli.
  5. Prepare the Garlic Aioli: In a small bowl, whisk together mayonnaise, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Season with kosher salt and pepper to taste.
  6. Assemble the Sandwiches: Layer sliced grilled steak, grilled onions, and fresh arugula on the aioli-spread rolls. Serve the sandwiches immediately for best flavor and texture.

Notes

  • Allowing the steak to rest after grilling helps retain its juices for a more tender bite.
  • If you don’t have a grill, a grill pan or broiler can be used as a substitute for cooking the steak and onions.
  • Rustic rolls such as ciabatta or sourdough work best for their sturdy texture that holds the sandwich fillings well.
  • Adjust the doneness of steak to your preference by grilling longer or shorter as desired.
  • The garlic aioli can be made ahead and refrigerated for up to 2 days for convenience.

Find it online: https://lauracooks.com/grilled-steak-sandwiches-with-caramelized-onions-and-garlic-aioli-recipe/