This is a gorgeous steak and caramelized onion ciabatta sandwich, perfect anytime!
This Steak and Onion Sandwich post is sponsored by Maille. All opinions are my own.
Creating this ciabatta sandwich is about layering flavors but what takes the taste from good to amazing is by spreading on a bit of Maille Dijon Originale!
Maille Dijon Originale is a must-have staple in my pantry. It’s so easy to spruce up any recipe with a simple dollop, such as in this recipe for dijon portobello mushroom burger or in this 5-minute appetizer that’s not just for the holidays but any time of the year, dijon mustard spread appetizer.
To find my favorite Maille Dijon Originale and other Maille products, you can order it here, or look for Maille in your local grocery store.
Join the Maille Facebook Group, the My Maille Community, it’s one of the most successful Food Groups you’ll find on Facebook, with more than 38,000 members. Joining is a fun way to discover new recipes and make new friends. To make it more fun they will launch the 40,000 member challenge and reward 40 members with plenty of maille products as soon as they reach this threshold!
What is the best cut of beef for this recipe?
I suggest finding a 2 – 3 pound cut of flank, skirt, or top round beef. For this recipe, you’ll want to use a lean cut of meat that when cooked hot and fast it will give you a perfectly tender medium-rare to medium. The longer you cook these types of meat, the tougher they become.
Do I have to marinate the meat?
Usually, I recommend marinating these cuts meat at least 2 – 3 hours or overnight before cooking them off, and you can for this recipe if you prefer, but for this recipe, I do it a little differently. I prepare my meat by pulling it out of the fridge 30 minutes to 1 hour before cooking, then rub about 1 -2 tablespoons of olive oil all over, and season it with salt, pepper, and chopped fresh rosemary. Allow the meat to come to room temperature during the marinating time.
Regardless of how hectic your life can get, this is a great easy to make dinner recipe to have on hand for a weeknight meal. This steak and onion sandwich also makes for a great lunch or picnic recipe idea that can be prepped the day or night before and assembled a few hours ahead of serving.
How to make this roasted steak and caramelized onion sandwich.
- 2 - 3 pounds flank (London broil) or skirt steak
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 - 3 sprigs fresh rosemary, chopped well or 2 teaspoons dried rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 large onions, sliced into 1/4 inch thick slices
- Salt and pepper to taste
- 6 bay leaves
- 1/4 cup balsamic or red wine vinegar
- 1 large ciabatta loaf or 4 - 6 individual ciabatta breads
- Maille Dijon Originale
- Arugula or baby lettuce of choice
- Rub the meat with the olive oil, chopped rosemary, salt and pepper, place on a foil-lined baking pan. Bring the meat to room temperature for at least 30 minutes or up 2 hours before cooking.
- To caramelize the onions, in a large skillet over medium-high heat, add the olive oil and butter along with the bay leaves. Once the butter has melted add in the thick-sliced onions, season with salt and pepper, and cook for 3 - 5 minutes.
- Pour the vinegar into the skillet and turn the heat to low and allow to cook with lid askew for about 20 - 25 minutes or until tender. (Do not turn onions, allow to only cook on one side).
- Place the rack in the middle of the oven and preheat the oven to 450°F.
- Roast the meat for about 8 - 9 minutes (about 3 minutes per pound), turn the heat off, leaving the meat in the oven without opening the oven door for 20 minutes for medium-rare or 25 minutes for medium.
- Remove the meat from the oven, transferring to a cutting board, cover with foil and allow meat rest at room temperature for 10 -15 minutes before slicing thinly.
- Slice the Ciabatta lengthwise and toast in a dry skillet over medium heat until brown if desired.
- Spread on Maille Dijon Originale to taste on toasted ciabatta.
- Top with caramelized onion, sliced meat, and arugula.
I used red onions in this recipe, but you can use yellow or white onions if preferred.
The caramelized onions can be stored in a sealed container in the refrigerator for up to 3 days.
The roasted meat can be stored covered in an airtight container in the refrigerator for up to 3 days.
The meat can be served cold or warm.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 783Total Fat: 47gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 145mgSodium: 494mgCarbohydrates: 25gFiber: 2gSugar: 6gProtein: 60g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.