Steak Sandwiches with Savory Onions
Steak Sandwiches with Savory Onions are another great way to use our Baltimore Pit Beef Rub. They are so easy to make and the flavor is outstanding. The char on the steaks while cooking adds extra flavor and character. The creamy onion topping makes them complete. Your guests will definitely ask about the seasoning. Don’t keep us a secret. We also use our Baltimore Pit Beef Rub as a burger seasoning and on roasts.
We like to serve these sandwiches with a side of homemade coleslaw. Depending on the season, it might also be potato salad, or just a mixed green salad.
2 Boneless New York Strip Steaks, 3/4 Inch Thick, about 1 ½ Pounds Total. Trim off Excess Fat
2 Tablespoons Sheffield’s Baltimore Pit Beef Rub
1 Tablespoon Olive Oil or Vegetable Oil
2 Cups Onions Sliced Thin
1/3 Cup Heavy Cream
1 Tablespoon Dijon Mustard
2 Cups Baby Arugula, or field greens if arugula isn’t available.
4 French Sandwich Rolls, Split and Toasted
Season steaks with Baltimore Pit Beef Rub on both sides. Rub in well. Pierce with a fork to help the flavor develop. Cover and refrigerate for 1 to 2 hours.
Remove the steaks 15 minutes before cooking to let them come up closer to room temperature. Heat the oil in a large non-stick skillet over medium-high heat. Cook steaks for 4 minutes per side. Reduce the heat to medium, turn the steaks over and cook another 4 minutes for medium. You’ll have a nice char on both sides. This is part of the delicious flavor. Cook a minute less on each side if you like your steaks medium-rare. Transfer them to a cutting board. Leave any pan juices in the skillet. Loosely cover with foil while preparing the onions.
Keep the heat on medium. Add the onions. Cook for about 8 minutes until softened. Add the cream and 2 tablespoons water. Constantly stir for a minute until slightly thickened. Add the mustard and stir in to combine.
Slice the steaks thin against the grain. On the toasted rolls, divide the steak, then spoon on the savory onion sauce, and topping with some arugula. Serve with a side of coleslaw, or even some warm, potato chips. Enjoy.