Steak Sandwich, The Classic Old Fashioned, and Bell Hammers

Ingredients

• 1 pound ribeye or sirloin steak
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon Worcestershire sauce (optional)
• 4 crusty rolls or baguettes, sliced in half
• 1/2 cup arugula or mixed greens
• 4 slices provolone, cheddar, or Swiss cheese (optional)
• 1/4 cup mayonnaise or aioli
• 1 tablespoon horseradish sauce (optional)
• 1 tablespoon Dijon mustard (optional)

Instructions

Prepare the Steak:

• Season the steak generously with salt and black pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook to your desired doneness, about 3-4 minutes per side for medium-rare.
• Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly against the grain.

Caramelize the Onions:

• In the same skillet, add the butter and melt over medium heat.
• Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes.
• Add the minced garlic and Worcestershire sauce (if using) and cook for another 2 minutes. Remove from heat.

Prepare the Rolls:

• While the onions are caramelizing, lightly toast the rolls or baguettes in the oven or on a grill until they are golden and crisp.

Assemble the Sandwiches:

• Spread mayonnaise or aioli on the bottom halves of the toasted rolls. If using, add a layer of horseradish sauce or Dijon mustard.
• Top with the sliced steak, followed by the caramelized onions.
• Add a slice of cheese, if desired, and place the sandwich under the broiler for a minute to melt the cheese.
• Top with arugula or mixed greens.

Serve:

• Place the top half of the roll on the sandwich and serve immediately.