This easy recipe will be a hit with everyone who tries it. Grilled steak, caramelized onions, provolone cheese, all stacked perfectly on a French baguette. Take a bite!
This post has been sponsored by Sargento®. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
Anyone who knows me is aware of my serious love affair with steak. It’s a love like no other. The only thing better than steak is steak piled on a sandwich and topped with mounds and mounds of cheese. It’s the perfect sandwich.
This recipe is a riff on my Steak Sandwich I made a few years ago for Fathers Day. My husband picked up some strip loin steaks the other day and I knew I wanted to whip up some sandwiches with the steak.
I adapted that recipe slightly so it was more summer friendly. This recipe is perfect for cook-outs, BBQ’s, or picnics. This sandwich is fabulous when it’s hot, but it’s also wonderful cold. Plus it reheats beautifully.
We swung by Kroger to pick up the perfect cheese to top my masterpiece with. If you’re going to invest in great steak for a sandwich you want to be sure you pick up top quality cheese. That cheese is Sargento®, always.
Sargento® is fabulous cheese. We picked up a bunch of different kinds, because you can never have enough cheese. With summer here I knew I would be sandwiches with it left and right. No sandwich is complete without cheese.
For this steak sandwich I went with provolone cheese. It goes so well with steak. The flavours combine for the ultimate bite. Every bite is sheer perfection, and keeps you coming back for more. This sandwich is addictive.
Swing by Kroger to pick up as much Sargento® Cheese as you can fit in your cart. You want to stock up now for summer. Buy every flavour you can. I mean, it is sandwich season. So you want as much variety as possible.
Honestly, you need to make this steak sandwich immediately. I can’t rave enough about this one. It’s simply amazing. My family went nuts for this one. We ate it on Fathers Day, then the next day for lunch. It is just as good on day two.
If you have leftovers be sure to wait until the sandwich cools before refrigerating. If you try to put it in a container while it’s hot you’ll end up with condensation. Which is the devil when storing sandwiches. Seriously, use caution.
Any time I store sandwiches I use one of two methods. I either wrap them tightly in foil so I can reheat them in the oven. Or I wrap them tightly in parchment paper so I can microwave them. Both methods work perfectly.
If I’m in a hurry and seriously pressed for time I’ll use a container with a napkin on the bottom, then a layer of parchment over top. Then slide the sandwiches inside the container as tightly as possible. The less air the better.
We bring sandwiches like this on picnics. There’s a park nearby we like to frequent. Since steak sandwiches taste great cold we’ll often bring them with us to nosh for lunch while we’re exploring the park. It’s a nice hearty lunch.
Hiking and biking burns a lot of calories so we like to pack a nice beefy lunch any time we go. Nothing makes me happier than stopping for lunch and biting into one of these bad boys. It’s the perfect lunch after a morning of exploring.
If you’re looking for cook-out food, or picnic recipes this one is for YOU! This recipe will hit the spot and fill your belly. It’s the perfect use for Sargento® Cheese. Be sure to swing by Kroger and pick up lots and lots of cheese.
If you make this one be sure to let me know what you think of it. I hope you love this sandwich as much as we do. It’s perfect for any occasion, or just for the heck of it. Invite your friends over and whip one up today!
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- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 Vidalia onions, sliced thinly
- 3 pounds of strip loin steak
- Salt and pepper to taste
- ½ cup barbecue sauce
- 2 packages of provolone cheese
- 1 French baguette
- In a cast iron skillet heat the olive oil and butter over medium heat. Toss in the onions and cook over medium until they turn golden brown. Be sure to move them around from time to time to keep them cooking as evenly as possible. Caramelizing onions should take anywhere from about 25 minutes to 40 minutes, depending on your stovetop and pan. You want them perfectly golden. Once they are cooked transfer them to a bowl. Set aside.
- On your outdoor grill, or indoor grill if you prefer, cook your steaks over medium-high heat. Sear one side, then allow it to sit until it's cooked about ⅔ of the way you prefer your steak. Then flip and sear the other side. Allow to sit until it cooks to the temperature you prefer. If you use a skillet on your stovetop I highly suggest cooking the steaks in a few pats of butter. Trust me, it will help tremendously.
- Once the steak is cooked to the temperature you prefer remove it from the heat and place on a cutting board. Sprinkle with salt and pepper to taste. Allow it to stand for about 5 to 10 minutes, to allow the juices to redistribute. Slice very thinly once it's ready.
- Slice a French baguette in half lengthwise. Place it on a cookie sheet if cooking it whole, or cut up into pieces if you're using a small panini press to melt the cheese. Any way is fine. I used a cookie sheet for mine and left my baguette long with cutting it yet.
- Place a row of cheese on the bottom half of the baguette. Then top with sliced steak. Spoon barbecue sauce over top. Add the caramelized onions. Then top with another layer of cheese.
- If placing in the oven I would suggest putting toothpicks randomly to hold the top layer of cheese in place. It helps a lot if you're moving the pan around to place it in the oven. Don't put the top part of the bread on. Just lay it next to the sandwich, cut side up. That way the cheese is exposed to the burner. Place in a 425 degree F oven for about 5 to 7 minutes, just until the cheese melts. Remove from oven and remove toothpicks immediately. Place top piece of baguette on the sandwich. Slice immediately. And serve.
- If you're using a panini press and have cut the piece ahead of time follow the stacking directions, but put the top part of the baguette on. Place each piece on the panini press or skillet until the cheese melts perfectly. Repeat with each piece. Plate and serve immediately.
- Serve with a big old cheese loving smile!
Want a bite?
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This is a paid conversation written by me on behalf of Sargento®. The opinions and texts are all mine.