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Steak Sandwich

Steak Sandwich with Garlic Aioli & Caramelized Onions

This Steak Sandwich is the ultimate comfort meal — tender, juicy steak layered with golden caramelized onions, crisp rocket, ripe tomatoes, and creamy garlic aioli inside warm, crusty bread. It’s restaurant-quality yet easy enough for a weeknight dinner, delivering a perfect balance of sweet, savory, and tangy flavors in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, LUNCH, Main Course
Cuisine: Comfort Food, Modern Australian
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Quick Garlic Aioli
  • 0.75 cup whole-egg mayonnaise for a rich, creamy base
  • 1 large garlic clove finely minced or grated
For the Caramelized Onions
  • 3 large onions brown, white, or yellow; finely sliced
  • 3 tbsp butter for rich, golden flavor
  • 2 tbsp brown sugar helps caramelize onions deeply
  • 1 tbsp balsamic vinegar adds tang and complexity
  • 0.25 tsp each salt and black pepper to taste
For the Steak Sandwich
  • 650 g grilling beef steak ribeye, sirloin, or rump (1.4 lb)
  • salt and pepper to season steak
  • 1 tbsp vegetable oil for searing
  • 2 medium tomatoes thickly sliced
  • 60 g rocket (arugula) or other greens of choice (2 oz)
  • mustard American or Dijon, to taste
  • 1 large Turkish bread loaf about 60 cm / 2 ft, or 4 sandwich rolls

Method
 

  1. Step 1 – Prepare the Garlic Aioli: In a small bowl, combine mayonnaise and minced garlic until smooth. Chill in the fridge while preparing the rest — this lets the flavors meld beautifully.
  2. Step 2 – Caramelize the Onions: Melt butter in a skillet over medium heat. Add onions and cook for 8–10 minutes until soft and translucent. Stir in brown sugar and cook another 10–15 minutes until golden and sticky. Add balsamic vinegar, season, and cook for 1–2 minutes more. Low and slow is key for rich flavor.
  3. Step 3 – Cook the Steak: Pat the steak dry and season generously with salt and pepper. Heat oil in a hot pan or grill until shimmering. Sear steak for 2–3 minutes per side for medium-rare or to your liking. Rest for 5 minutes, then slice thinly across the grain to keep it tender.
  4. Step 4 – Assemble the Sandwich: Slice and lightly toast your bread. Spread garlic aioli on one half and mustard on the other. Layer rocket, tomato slices, and caramelized onions. Add sliced steak, top with bread lid, and serve warm.

Notes

Tips:
• Ribeye or sirloin offer the best balance of tenderness and flavor.
• Turkish bread is traditional, but ciabatta or sourdough also work beautifully.
• Add cheese, bacon, or pickles for extra indulgence.
• Prepare the onions and aioli ahead — they keep up to 4 days in the fridge.
• For dairy-free, use vegan butter and mayo.