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Steak Sandwich of Champions! This one’s built on a New York strip from @crowdcow’s Classic Collection, connecting you to independent farms like Little Belt! Follow for more delicious recipes and enjoy this hearty, flavorful sandwich packed with juicy steak, creamy chipotle aioli, and melted provolone cheese.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add the mayonnaise, chipotle peppers, lime juice, and a pinch of salt to a blender and blend until smooth and creamy. Set aside.
Pat the steak dry and season generously on both sides with salt and pepper.
Heat a pan over high heat and sear the steak for about 3–4 minutes per side until a deep crust forms.
Add the butter, smashed garlic, and thyme to the pan and baste the steak for another 1–2 minutes until fragrant.
Remove from heat and let the steak rest for at least 5 minutes before slicing thinly against the grain.
Toast the sourdough in a pan until golden and crispy.
Spread a generous layer of chipotle aioli on one slice of bread, then add the arugula.
Layer on the sliced steak, place the provolone directly on top, and torch until melted and slightly bubbly.
Finish with the fried shallots, a little more chipotle aioli, then top with the second slice of bread.
Gently press the sandwich, slice in half, and serve immediately.
Let the steak rest after cooking to ensure it remains juicy and tender.
Use a kitchen torch to melt the provolone for a professional touch, but you can also use an oven broiler if a torch isn’t available.
Adjust the amount of chipotle peppers in the aioli to suit your spice preference.
Can I use a different type of bread?
Yes, you can substitute sourdough with ciabatta, baguette, or any sturdy bread that can hold the sandwich fillings.
What can I use instead of provolone cheese?
You can use mozzarella, Swiss, or even cheddar cheese as alternatives to provolone.
How do I know when the steak is cooked to my liking?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130–135°F.
Can I make the chipotle aioli ahead of time?
Yes, the aioli can be made a day in advance and stored in the refrigerator.
What can I use instead of a kitchen torch to melt the cheese?
You can use an oven broiler to melt the cheese if a kitchen torch isn’t available.
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