sweet + tangy steak sandwich
Grilled filet mignon, provolone cheese, caramelized onions, grilled red peppers, garlic aioli + dressed arugula on toasted sourdough bread. Its like eating a warm hug, what more can you want from a 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!