Steak Sandwich with Caramelized Onions and Smoky Aioli

Ingredients

• 397 g (14 oz)shaved ribeye beef
• 2 teaspoonsSlap Ya Mama seasoning
• 1 teaspoonblack pepper
• ½ teaspoongranulated garlic
• 2 cups (about 40 g)rocket
• 2 largeonions, thinly sliced
• 42 g (3 tablespoons)butter
• 2 teaspoonssugar
• 240 ml (1 cup)mayonnaise
• 2 tablespoonschopped chipotles with their juice
• 2 cups (about 40 g)rocket
• 340 g (12 oz)provolone cheese
• 4jalapeño cheese hoagie rolls, or your favourite rolls

Instructions

1. 1

   Start the onions

   Melt 42 g (3 tablespoons) butter in a large pan and add the sliced onions.

2. 2

   Cook over medium

   Cook the onions over medium heat for 10 minutes, stirring from time to time and making sure they do not burn.

3. 3

   Lower the heat

   Turn the heat to low, cover the pan and cook for a further 20 minutes, stirring occasionally.

4. 4

   Add the sugar

   Stir in the sugar and cover the pan again.

5. 5

   Finish the onions

   Cook for another 20 minutes, or until the onions are soft and caramelised.

6. 6

   Heat a pan

   Preheat a large pan over medium-high heat.

7. 7

   Add the ribeye

   Add the remaining butter and the sliced ribeye to the pan.

8. 8

   Sear one side

   Sear the beef on one side for about 5 minutes.

9. 9

   Turn the beef

   Flip and stir the meat, separating any pieces that have stuck together.

10. 10

    Season the meat

    Sprinkle the beef with the Slap Ya Mama seasoning, granulated garlic and black pepper.

11. 11

    Cook through

    Cook until the meat is browned and cooked through.

12. 12

    Melt the cheese

    Lay the sliced cheese over the meat and mix until it has melted.

13. 13

    Mix the aioli

    Stir the mayonnaise and chopped chipotles with their juice together in a small bowl, then set aside.

14. 14

    Heat the oven

    Preheat the oven to 175°C (350°F).

15. 15

    Prepare a tray

    Line a baking sheet with parchment paper and set it aside.

16. 16

    Slice the rolls

    While the meat cooks, slice the rolls in half and arrange them on the prepared baking sheet.

17. 17

    Toast the rolls

    Bake at 175°C (350°F) for 5–7 minutes, or until crisped to your liking.

18. 18

    Remove from oven

    Take the rolls out of the oven.

19. 19

    Spread on aioli

    Spread the aioli over both cut sides of the rolls.

20. 20

    Layer the filling

    Add the caramelised onions, followed by the steak.

21. 21

    Add the rocket

    Top with rocket and serve.

What is a steak sandwich?

A steak sandwich puts cooked beef and savoury toppings inside bread for a hearty, handheld meal. This American-style version brings together thinly shaved ribeye, provolone, slow-cooked onions and a smoky chipotle mayonnaise.

The recipe’s appeal lies in the contrast between tender meat and soft, sweet onions, with crisped rolls and fresh rocket to finish. Jalapeño cheese rolls add another savoury note, though the recipe also allows for your favourite rolls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1199 calories, 50g protein, 49g carbs, 90g fat.

The rolls and onions provide much of the carbohydrate, while the ribeye and provolone contribute protein. The ribeye, mayonnaise, butter and cheese are the main sources of fat. Serve with a green salad or extra vegetables to add freshness alongside the rich filling.

Build flavour with the onions

Low and slow: the onions cook in stages, first over medium heat and then covered over low heat. Stir them occasionally and keep an eye on the pan so they soften without burning.

Sugar: it goes in near the end of the cooking process. Continue cooking until the onions are soft and caramelised, rather than relying only on the clock.

Sear the shaved ribeye

Hot pan: preheating over medium-high heat helps the thin beef start searing promptly. Spread the meat into the pan, then separate any pieces that stick together as you flip and stir.

Seasoning: Slap Ya Mama seasoning, pepper and granulated garlic give the beef its savoury, peppery flavour. Add the provolone once the meat is browned and cooked through, then mix until the cheese melts.

Make the smoky aioli

Simple mix: stir the mayonnaise together with the chopped chipotles and their juice, then set it aside while you prepare the other components.

Spread the sauce on both cut faces of the rolls. This distributes its smoky heat through the sandwich instead of leaving it all in one spot.

Toast the rolls and assemble

Crisp the bread: split the rolls and bake them at 175°C for 5–7 minutes. Check how crisp they are to your liking, since the recipe gives a range rather than one exact finish.

Layer in order: spread on the aioli, add the caramelised onions and cheesy steak, then finish with rocket. Assemble just before serving so the toasted rolls do not sit under the moist filling for long.

Plan the cooking time

The onions need about 50 minutes across their cooking stages, so start them before working on the remaining sandwich components. The steak and rolls can be prepared while the onions finish, as directed in the method.

Keep the components ready to assemble once the beef and rolls are cooked. This lets you serve the sandwiches while the cheese is still melted and the bread is crisp.

Recipe notes & tips

• Slice the onions evenly so they cook at a similar rate.
• Stir the onions occasionally and prevent them from catching or burning.
• Break apart clumps of shaved ribeye as you flip and stir it in the pan.
• Wait until the beef is browned and cooked through before adding the provolone.
• Check the rolls during the 5–7-minute bake and remove them when they reach your preferred crispness.

Variations

• Choose another roll: use your favourite rolls instead of jalapeño cheese hoagie rolls.
• Adjust the heat: use fewer chipotles for a milder aioli or more for a stronger smoky kick.
• Add extra rocket: increase the fresh greens for a more peppery finish.
• Change the cheese: try another cheese that melts well in place of provolone.
• Serve open-faced: spoon the steak, onions and rocket over one toasted half of each roll.

Common mistakes to avoid

• Burning the onions: lower the heat and stir occasionally, especially during the first 10 minutes.
• Rushing the onions: keep cooking until they are soft and caramelised rather than stopping before they reach that texture.
• Leaving the beef in clumps: separate pieces that stick together as you flip and stir.
• Adding cheese too early: wait until the beef is browned and cooked through before mixing in the provolone.
• Over-toasting the rolls: check them within the 5–7-minute window and take them out when crisped to your liking.

How to store

Store leftover filling and rolls separately in airtight containers in the fridge and use within 3 days. Reheat the beef and onions in a pan until hot, then toast the rolls separately and assemble with the rocket and aioli. Assembled sandwiches are best eaten straight away, as the bread can soften in storage.

Frequently asked questions