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:
Bistro Style Steak and Onion Sandwich
- 3-4 tablespoons butter softened (or use spreadable butter), divided
- 1-2 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.
- Slice steak into 1/4-inch pieces. 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.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.