Chipotle Mayo Steak Sandwich (Print Version)

# Ingredients:

→ Cooked Onions

01 - 3 large red onions, thinly sliced
02 - 3 tablespoons olive oil
03 - 1 teaspoon kosher salt (such as Diamond Crystal)
04 - 1/2 cup water, more if needed

→ Spicy Mayo

05 - 1 cup mayonnaise
06 - 1/4 cup sour cream
07 - 3 chipotle peppers in adobo (from a can)
08 - 3 tablespoons of the adobo sauce

→ Sandwich Ingredients

09 - 1 1/2 pounds skirt steak
10 - 1 large baguette or 4 ciabatta rolls
11 - 1/2 pound sliced provolone cheese
12 - 1-2 cups fresh baby arugula (optional)
13 - 2 1/2 teaspoons kosher salt (such as Diamond Crystal)
14 - 1/2 teaspoon ground black pepper
15 - 2 tablespoons neutral-tasting oil
16 - 1 tablespoon olive oil, plus extra if needed

# Instructions:

01 - In a large pan, toss together the onions, salt, olive oil, and water. Cover and cook on medium-high for around 12-15 minutes until softened. Remove the lid, lower the heat to medium, and cook for another 30 minutes or so until golden and sticky, adding water occasionally if the pan gets too dry.
02 - Combine the mayonnaise, sour cream, chipotle peppers, and adobo sauce in a bowl. Add a pinch of salt and pepper to adjust the flavor.
03 - Warm up a pan over medium-high heat. Dry the steak after cutting it to fit the pan, and season all over with pepper and salt. Cook in hot oil for about 3 minutes per side to brown nicely. Let it rest for 5 minutes under a foil tent, then slice against the grain into thin strips, about 1/4 inch wide.
04 - Set the oven to 450°F. Slice the baguette in half and place it on a baking sheet covered with foil. Spread chipotle mayo on the bottom, then layer on the steak, onions, and provolone cheese. Brush the top piece of bread with olive oil. Bake for 3-5 minutes until the cheese gets gooey. Add arugula if you want, close the sandwich, and cut into servings.

# Notes:

01 - Don’t have time? Cook onions in 5-10 minutes instead of caramelizing.
02 - Onions can be prepped ahead and kept in the fridge.
03 - Store leftovers for up to 3 days and reheat in foil at 350°F.

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