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When it comes to weeknight meals, I try to keep things super simple! Even if we don’t have a ton of activities going on in the evenings (although, many days we DO), it’s nice to be able to enjoy our time together around the table with a homecooked meal. I try to create a balanced plate that very often includes a lean protein, veggies and whole grains.
That’s why I’m excited to share this recipe for Bistro Style Steak and Onion Sandwich with you all. Inspired by a Pampered Chef recipe I came across, I’ve tweaked this recipe to make it a little healthier than the original and it’s still super simple! It starts with a delicious lean cut of New York strip steak that is pan seared. Sliced onions with balsamic and blue cheese add a depth of flavor that make this meal a tasty weeknight meal that you’ll be surprised you can create so quickly. Pair it with a garden salad or deli style potato chips and you’ve got a meal that will make you feel like you’ve gone out to eat but for far less money.
Here’s my recipe for the Bistro Style Steak and Onion Sandwich:
Gourmet Steak Sandwich with Caramelized Onions
- 4 tablespoons butter softened (or use spreadable butter), divided
- 2 teaspoons garlic powder
- 4 cups onions thinly sliced (about two medium)
- 1.25 pounds boneless New York strip steaks cut into ¾ inch thick strips
- 1 teaspoon ground black pepper
- 1 teaspoon garlic minced
- ¼ cup parsley chopped
- 3 tablespoons balsamic vinegar
- ¼ cup blue cheese crumbled
- 4 hoagie-style buns
- Heat large skillet over medium-high heat, about 5 minutes.
- Season steaks with black pepper and garlic.
- Cook steaks 5-10 minutes on one side or until browned.
- Turn steaks over and cook an additional 5-10 minutes or until temperature registers 140° for medium-rare doneness.
- Remove steak from pan to a plate and cover lightly with foil and set aside.
- Slice buns and spread the 2-3 tablespoons of butter evenly on each side of each bun. Sprinkle evenly with garlic powder.
- Place buns, open with butter mixture facing up, on a baking sheet and broil under low broil setting for 2 minutes or until lightly golden brown (be sure to watch it so it doesn’t burn!) Remove sheet from oven and set aside.
- In same large skillet you used to cook the steak with drippings remaining, melt remaining tablespoon of butter.
- Add sliced onions and cook until softened, translucent and slightly browned, about 5-7 minutes.
- Add parsley and vinegar to pan and cook 3-4 minutes or until onions are caramelized.
- Place steak and onion mixture evenly over one half of each toasted garlic bread buns.
- Sprinkle with blue cheese and top with remaining garlic bread bun half. Serve with chips or garden salad.