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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Homemade steak sandwich done right! Thinly sliced caramelized onions bring a golden sweetness, while the roasted garlic sauce adds depth with its creamy, tangy kick. Perfectly seared steak, basted with butter, rosemary, and garlic, takes center stage. Toasted bread holds it all together, finished with a drizzle of chimichurri for a fresh, herby touch. Who agrees homemade always hits better?
Chefadora AI has the answer - timers, swaps, step-by-step help.
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Heat olive oil in a pan over low heat.
Add sliced onions and a pinch of salt, then cook for 20–25 minutes until golden and softened.
Add French thyme and balsamic vinegar, stirring to combine.
Preheat oven to 375°F (190°C).
Cut the top off the garlic bulb, drizzle with olive oil, and season with salt and pepper.
Wrap the garlic bulb in foil and bake for 30 minutes until soft and fragrant.
Squeeze the roasted garlic into a bowl and mix with mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper.
Season the steak with salt, black pepper, and olive oil.
Heat a pan until smoking hot and sear the steak for 2–3 minutes per side for medium-rare, flipping every minute.
In the last minute of cooking, add butter, rosemary, and garlic to the pan.
Baste the steak with the melted butter until aromatic and golden.
Spread the roasted garlic sauce on toasted bread.
Layer slices of steak and caramelized onions on the bread.
Finish with a drizzle of chimichurri and serve.
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Flip the steak every minute for even cooking and a perfect crust.
Use fresh rosemary for the best flavor when basting the steak.
Make the caramelized onions ahead of time to save prep time.
Can I use a different cut of steak?
Yes, you can use any tender cut like ribeye, sirloin, or filet mignon.
How do I make chimichurri?
Chimichurri is typically made with parsley, garlic, olive oil, vinegar, and chili flakes. Blend or finely chop the ingredients to make the sauce.
Can I substitute mayonnaise in the garlic sauce?
Yes, you can use Greek yogurt or sour cream as a substitute.
How do I know the steak is medium-rare?
Use a meat thermometer; medium-rare is achieved at 130–135°F (54–57°C).
Can I make this sandwich ahead of time?
It's best to assemble the sandwich just before serving to keep the bread from getting soggy.
