Imagine the warmth of freshly baked sourdough bread, its crust perfectly golden and crackling as you slice into it, releasing a delightful aroma. Layered inside are sweet, caramelized onions, slow-cooked to enhance their natural sugars, drizzled with rich balsamic vinegar that adds a tangy depth. Tucked between the bread is creamy provolone cheese, melting beautifully to create a smooth, indulgent texture. A touch of creamy horseradish adds a bit of spice. The star of the show is a perfectly seared steak, with its exterior charred just right to seal in the juices, adding a savory, hearty flavor that ties the entire sandwich together.
For the Caramelized Onions
-1 large yellow onion, thinly sliced
-2 tbsp butter
-1 tbsp olive oil
-1–2 tbsp balsamic vinegar
-½ tsp salt
For the Steak
-1 New York strip steak
-Salt & black pepper
Optional: 1 clove garlic + 1 sprig rosemary for basting
For the Sandwich
-sourdough bread
-provolone cheese
-1–2 tbsp creamy horseradish
-Butter for toasting
(Optional) Arugula for a fresh bite
Instructions
1. Caramelize the Onions
Heat butter and olive oil in a skillet over medium-low heat.
Add sliced onions and salt.
Cook slowly for 25–35 minutes, stirring occasionally.
Once golden and soft, stir in the balsamic vinegar.
Reduce for 1–2 minutes until glossy and fragrant.
Set aside.
2. Cook the Steak
Pat the steak dry and season generously with salt and pepper.
Heat a pan over high heat until very hot.
Render down the fat cap on the New York strip
Sear for 2–3 minutes per side for medium-rare, adjusting as needed.
Optional: Add garlic and rosemary, then baste with the hot fat for extra flavor.
Transfer to a plate and rest for 5–10 minutes.
Slice thinly against the grain.
3. Assemble the Sandwich
Spread a thin layer of creamy horseradish.
Layer 1–2 slices of provolone, sliced steak, and a generous spoonful of caramelized onions.
Finish with more provolone and top with the second slice of bread
Broil cheese
Enjoy!
