Steak Sandwich

I have seen similar versions of this made by Ina Garten and Smitten Kitchen (although I'm pretty sure the Smitten Kitchen version was referencing the Ina Garten version, so all thanks should go to Barefoot Contessa), and I thought I'd have a go at it.

This version makes 6 medium-sized sanwhiches.



Steak Sandwich

• 2 thick-sliced New York Strip Steaks
• Salt and pepper
  
• 1 large, sweet yellow onion, cut in half and thinly sliced
• 1 large ciabatta loaf (or several small, individual-sized loafs)
  
• 3 tablespoons mayonnaise
  
• 3 tablespoons sour cream
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon coarse-group mustard
• 3 slices Provolone cheese
• Baby arugula to top

Preheat the oven to 425 degrees.

Salt and pepper the steaks, and let the steaks come to room temperature. Heat a little olive oil in a cast iron skillet or oven-proof frying pan on the stove over medium-high heat. Sear the steak on one side, about 5 minutes. Flip the steak, and stick the entire pan in the oven for about 10 minutes. When they're done (a nice medium-rare to medium), remove from the oven and let them sit for a few minutes.

In another skillet, heat some more olive oil, and cook the sliced onion until soft and caramelized. Salt and pepper to taste.

Cut the ciabatta loaf in half (sandwich style). Combine the mayo, sour cream, and mustards in a bowl, then spread over the top half of the loaf. Cut the provolone slices in half, and layer over the mayo mixture. Layer the onions on the bottom half of the loaf.

Slice the steak into thin strips, and place on top of the onions. Top with arugula, and very carefully place the top of the loaf on the bottom, forming the whole sandwich. Applying a lot of pressure, cut the loaf into the desired number of sandwiches (it makes 6 nicely, but you could do 4 if you have big eaters)