Steak Sandwich with Caramelized Onions and Mushrooms and Garlic Dill Spread

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Are you ready for a pretty stellar sandwich? I wanted to try making a medieval style steak sandwich, though I am not sure I necessarily achieved that. However, this sandwich came out in the end, and I absolutely loved it. The pairing of delicious balsamic vinegar and brown sugar on the steaks with the caramelized onions and mushrooms is just delicious. This recipe is filled with fresh herbs for a powerful flavor impact, gooey provolone cheese, and fresh arugula all on a yummy baguette.

If you would like the recipe for the 3-Hour Baguette click here!

the method:

This sandwich takes a little bit of work to create all of the components! But, in the end it’s so delicious that all of that hard work will be worth it.

To begin, you will want to make the bread. For this sandwich, I used our 3-Hour Baguette Recipe.

Then, the steak is placed into a delicious brown sugar and balsamic vinegar marinade. The steak will need to be in the marinade for at least 1 hour, but overnight works great as well. Once it has rested, then you can fry it in a skillet over the stove or grill the steaks!

This sandwich is paired with delicious caramelized mushrooms and onions. I like to caramelize mine with a bit of sugar and white wine to speed up the process.

This recipe also includes a creamy and herbaceous garlic dill spread. I absolutely love this spread! The garlic is cooked in a bit of olive oil before being mixed into the mayo and sour cream base. The true flavor comes out with the addition of fresh, chopped herbs like parsley, dill, and chives. It’s yummy!

Now, it's time to bring all the elements together. Assemble your steak sandwich masterpiece with a generous layer of the garlic dill spread acting as the foundation. Place your succulent grilled steak on top, followed by a lavish heap of those intoxicatingly sweet caramelized onions and mushrooms and gooey provolone cheese. Close it all off with the other half of the toasted bun, and voilà! Your steak sandwich symphony is complete.

final thoughts:

As you take your first bite, the rich, savory flavors of the steak blend harmoniously with the sweetness of the caramelized onions and mushrooms. The garlic dill spread adds a refreshing tang that perfectly balances the richness, creating a symphony of flavors that dance on your palate. The soft, toasted bun holds it all together, ensuring each bite is an experience to be savored.

I hope that you enjoy digging into this summery sandwich!

xoxo Kayla

• 3-Hour Baguette Recipe

Steak Sandwich with Caramelized Onions and Mushrooms and Garlic Dill Spread

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Yield: 6

Author: Kayla Lobermeier

Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M

Ingredients

Balsamic Steak Marinade:

• 1 pound (454 g) ribeye or round steak
• 1/2 cup (110 g) brown sugar, packed
• 2 tbsp (30 ml) balsamic vinegar
• 2 tbsp (30 ml) olive oil
• 2 tbsp (8 g) fresh parsley, chopped
• 1 tbsp (4 g) fresh dill leaves, chopped
• 1 tbsp (4 g) fresh chives, chopped
• 2 tsp kosher salt
• 1 tsp black pepper

Caramelized Onions & Mushrooms:

• 4 tbsp (58 g) salted butter
• 2 cups (140 g) brown mushrooms, sliced
• 1 cup (120 g) yellow onion, sliced thinly
• 2 tbsp (30 g) granulated sugar
• 1/2 cup (120 ml) dry white wine

Garlic Dill Sauce:

• 1 tbsp (15 ml) olive oil
• 3 cloves garlic, minced
• 1/3 cup (80 ml) mayonnaise
• 1/3 cup (80 ml) sour cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp (8 g) fresh parsley, chopped
• 2 tbsp (8 g) fresh dill, chopped
• 1 tbsp (4 g) fresh chives, chopped

Sandwich Fillings:

• 2 baguettes, cut into 3 sub sandwiches and sliced in half-lengthwise.
• 6 slices provolone cheese
• 1 cup (20 g) baby arugula

Instructions

To make the Steak:

1. Pat the steaks dry and place on a cutting board. Tenderize the meat well.
2. Place the steaks into a large bowl. Add the brown sugar, balsamic vinegar, olive oil, parsley, dill, chives, salt, and pepper.
3. Massage the marinade into the steaks until everything is well blended. Then, cover the bowl with plastic wrap and let it rest in the fridge for at least 1 hour and up to overnight.
4. Once the steaks have soaked in the marinade, it will be time to cook them. You may choose to cook them closer to when you are ready to assemble the sandwiches. They can be pan fried or grilled. Cook over medium-high heat until cooked to your liking. I prefer medium rare! This is about 5 minutes in a pan over the stove.
5. Once cooked, slice the steaks into strips against the grain of the meat.

To make the Caramelized Onions & Mushrooms:

1. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to release their own juices, about 5 minutes. Then, add the onion and cook until translucent, another 4 to 5 minutes.
2. Sprinkle the mushrooms and onions with the sugar, tossing to coat. Deglaze the pan with the white wine and bring everything to a boil, stirring occasionally. Lower the heat to a simmer and cook the vegetables until they are browned and caramelized, about 25 to 30 minutes.
3. Set these aside while you make the sandwiches.

To make the Garlic Dill Spread:

1. In a small saucepan, warm the oil. Cook the minced garlic over medium-high heat for about 2 minutes. Set this aside to cool slightly.
2. In a small bowl, mix together the mayonnaise, sour cream, salt, pepper, parsley, dill, and chives. Stir in the cooked garlic.
3. If you are not planning to use this right away, place the spread into an airtight container and store in the fridge. It will last for about 5 to 7 days.

To assemble the sandwiches:

1. Place the broiler in your oven on high. Line a baking sheet with a piece of parchment paper.
2. Arrange all of the bread on the baking sheet. Divide the strips of steak on one side of each sandwich. Then, layer the provolone cheese over the steak.
3. Place the baking sheet into the oven for about 2 to 3 minutes or until the cheese is melted. Keep a careful eye on the sandwiches so as not to burn them.
4. Once the cheese has melted, remove the pan from the oven. Top the cheese with the caramelized mushrooms and onions and arugula. Then, spread the other half of the sandwich with the garlic dill spread. Close the sandwich and serve!

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