this sweet + tangy steak sandwich is honestly the best sandwich I’ve ever eaten. It’s warm, sweet, garlicky + will leave you feeling full but craving more.
It’s full of filet mignon, provolone cheese, lemon garlic aioli, caramelized onions + arugula on sourdough bread. aka heaven on bread.
sweet + tangy steak sandwich deats
To make this sandwich you’re gonna need a few things;
Steak – I went with filet mignon because it is my personal favorite cut of beef. If you are not a fan of filets, you can swap it out for just about any of high quality cut of beef.
Cheese – I use provolone for this recipe, I find it compliments the sandwich really well, however you can sub in just about any cheese that you prefer.
Red pepper – it is optional if you’re not a red pepper fan, however, I highly recommend keeping it around. The flavor of it is really subtle.
Arugula – I like to dress my greens, no one wants them naked. When you dress your greens it adds a little more flavor to your sandwich so you are not just eating plain leaves.
Garlic lemon aioli – okay this is my secret recipe and the secret superstar of this sandwich!! Let me tell you, if you have the ingredients handy to whip together this aioli you have to do it – it’s so much better than plain old mayo. Trust me. The lemon and the garlic combo – superb. Chefs kiss! Let me tell you!!
Caramelized onions – these are the second secret ingredient powerhouse flavor on this sandwich… (did that sentence even make sense? I don’t know, but I just get so excited when I think about these onions) These onions are sweet + super caramelized, they’re so good you could eat them on their own like candy.
Sourdough bread – I personally use gluten free sourdough because I cannot eat gluten. You can use regular sourdough or even just a nice french loaf works perfectly well for this!
the trulocal 411
I created this recipe for truLocal aka my all time favourite meat company. Their filet mignon is superb, its next level, cuts like butter. truLocal works with local farmers to provide you with the highest quality meat. I notice the difference of quality in my food and I highly recommend you check them out! If you decide you want to give them a try, you can use my link truLocal or my code at checkout (TRUSALTEDSUNDAY) and you will get 4 chicken breasts and 1lb of bacon free in your first 2 orders! They have the best bacon around so I recommend grabbing that while you can! If you have questions about them, send me a message!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
sweet + tangy steak sandwich
Ingredients
Filet Mignon
- 2 filet mignon
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt
- 2 tsp black pepper
Caramelized Onions
- 1 white onion
- 2 tbsp butter
- 2 tbsp granulated sugar
Lemon garlic aioli
- 3 cloves garlic mincedAdd
- 1/2 cup mayonnaise
- 1 tbsp olive oil
- 1/2 lemon zest + juice
- 1 tsp kosher salt
Additional
- 1 red pepper
- 1 cup arugula
- 2 slices provolone cheese
- 4 slices sourdough bread
- olive oil
Instructions
Filet Mignon + Red Pepper
- Preheat your grill to 400 degrees F.
- Generously season your filets with kosher salt, let sit for 10 minutes. Add black pepper, garlic powder + onion powder to both sides of filets and let them sit for an additional 10 minutes. Slice red pepper in half and remove the seeds, drizzle it with a bit of olive oil.
- Grill your filets for 4-5 minutes per side for medium rare. Once cooked, remove from the grill and let rest for 5 minutes before assembly. Grill red pepper halves for 10 minutes or until they have a nice char and are tender, remove from the grill and set aside.
Caramelized Onions
- In a pan over medium heat melt your butter. Cut onions into thin slices and place them in the pan, add sugar. Mix until well coated in butter and sugar. Cook onions for about 20 minutes or until the sugar has caramelized slightly. Make sure to stir every few minutes so the onions do not stick to the pan and burn. Once caramelized, remove from heat and set aside.
Lemon garlic aioli
- Add garlic, mayonnaise, lemon juice, lemon zest, kosher salt + olive oil to a bowl and whisk generously. It will come together as a creamy + fluffy aioli. Add more salt or lemon zest to taste.
Assembly
- Set the oven to broil and let heat up. Toast your sourdough bread either in the oven under broil or in the toaster until desired darkness.
- In a small bowl add arugula, a drizzle of olive oil, salt + pepper and toss to coat. Set aside.
- Place a generous layer of garlic aioli on both halves of sourdough toast. Cut your filet into slices and layer them on one half of the toast, setting the other half aside for later. Place a slice of provolone cheese over the steak and place it in the oven under broil for 1 – 2 minutes or until the cheese has bubbled. Remove from the oven.
- Slice grilled red pepper into long thin slices, add to the toast on top of the provolone, then top with caramelized onions + dressed arugula, then place your other half of your toast on top, cut in half and enjoy!
