Easy Skirt Steak Sandwich

Growing up, I thought a steak sandwich meant thin slices of roast beef from the deli counter. That’s how my mom always made them. When I first tried making one with actual grilled steak, it was tough and chewy – definitely not the melt-in-your-mouth experience I was hoping for.

Turns out I was using the wrong cut of meat and cooking it incorrectly. Skirt steak, when sliced against the grain and cooked quickly over high heat, makes the most tender sandwich filling you can imagine. It’s the kind of simple switch that takes an ordinary sandwich and turns it into something you’ll actually look forward to making.

What Kind of Skirt Steak Should I Use?

When shopping for skirt steak, you’ll typically find two different cuts – the outside skirt and the inside skirt. The outside skirt is generally more tender and a bit thicker, making it the preferred choice for sandwiches, but either type will work well in this recipe. Look for meat with good marbling (those white streaks of fat) and a bright red color. Before cooking, make sure to check which direction the muscle fibers are running – you’ll want to slice your cooked steak across these fibers (against the grain) to ensure the most tender bites. If your butcher offers choice and prime grades, choice offers a good balance of quality and value for this sandwich.

Options for Substitutions

This sandwich recipe has plenty of room for swaps if you need them:

• Skirt steak: If you can’t find skirt steak, flank steak or hanger steak make great alternatives. Even flat iron steak works well – just adjust cooking time slightly as these cuts may be thicker.
• Chipotle peppers in adobo: No chipotles? Mix 1/4 cup regular mayo with 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper. It won’t be exactly the same, but you’ll get that smoky heat.
• Provolone cheese: Feel free to swap in mozzarella, Swiss, or even white cheddar. Any good melting cheese will work here.
• Red onions: Yellow or white onions work just fine for caramelizing. The color will be different but the taste will be just as good.
• Baguette/ciabatta: Any sturdy bread works here – try hoagie rolls, Cuban bread, or even a crusty Italian loaf. Just make sure it can hold up to the juicy meat and sauce.
• Arugula: You can skip it or replace with spinach, watercress, or even shredded lettuce if you want that fresh crunch.
• Sour cream: Greek yogurt makes a good substitute – it’ll give you that same creamy tang in the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking skirt steak is not slicing it against the grain – this tough cut needs to be cut perpendicular to the muscle fibers to ensure tender, easy-to-bite pieces that won’t leave you chewing endlessly. Another common error is overcooking the meat; skirt steak is best served medium-rare to medium, as anything more will make it tough and chewy – aim for an internal temperature of 130-135°F for medium-rare, then let it rest for 5-10 minutes before slicing. When caramelizing your onions, don’t rush the process by cranking up the heat – low and slow is the way to go, taking about 30-40 minutes while stirring occasionally and adding small amounts of water when needed to prevent burning. For the best sandwich assembly, make sure to toast your bread first and spread the chipotle mayo on both sides, which creates a barrier that prevents the bread from getting soggy from the meat juices.

What to Serve With Steak Sandwiches?

When you’ve got a hearty steak sandwich loaded with caramelized onions and melty provolone, you’ll want some equally tasty sides to round out your meal. French fries are a natural choice – either regular or sweet potato fries would be perfect for dipping in any extra chipotle sauce from your sandwich. If you’re keeping things lighter, a simple coleslaw adds a nice crunch and helps cut through the richness of the meat and cheese. For something different, try a bowl of crispy potato chips or a quick cucumber salad dressed with just olive oil and vinegar – both options work great with the bold flavors of the sandwich.

Storage Instructions

Keep Components Separate: For the best results, store different parts of your sandwich separately. Keep the cooked steak in an airtight container in the fridge for up to 3 days, and the caramelized onions can be refrigerated for up to 5 days. The chipotle mayo will stay fresh in a sealed container in the fridge for about a week.

Prep Ahead: Want to get ahead? You can make the caramelized onions and chipotle mayo up to 5 days before assembly. The steak is best cooked fresh, but if you need to make it ahead, slice it against the grain only when you’re ready to serve – this helps keep the meat juicy!

Assemble Fresh: For the tastiest sandwich, assemble just before eating. If you’re taking it to-go, pack the components separately and put it together at lunchtime. This prevents the bread from getting soggy and keeps the arugula crisp. When you’re ready to eat, you can give the steak a quick warm-up in a pan or microwave.

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 150-170 g
• Fat: 220-250 g
• Carbohydrates: 150-180 g

Ingredients

For the caramelized onions:

• 1 tsp kosher salt
• 3 tbsp olive oil
• 3 large red onions, sliced (about 1/4-inch thick)
• 1/2 cup water

For the chipotle mayonnaise:

• 1/4 cup sour cream
• 3 chipotle chili peppers
• 3 tbsp adobo sauce
• 1 cup mayonnaise (I prefer Hellmann’s mayonnaise)

For the sandwich:

• 1 large baguette or 4 ciabatta rolls
• 0.5 lb sliced provolone cheese
• 1/2 tsp ground black pepper (freshly ground preferred)
• 2.5 tsp kosher salt
• 1.5 lb skirt steak (trimmed of excess fat)
• 1 tbsp olive oil
• 1 to 2 cups baby arugula
• 2 tbsp neutral cooking oil (such as grapeseed or canola)

Step 1: Caramelize the Onions

In a large pan or pot, combine onions, water, olive oil, and salt.

Mix well.

Turn the heat to medium-high and cook covered for 12-15 minutes or until the onions are soft and most of the water has evaporated.

Uncover the pot and reduce heat to medium.

Continue to sauté the onions until they are deeply caramelized, about 30 more minutes.

Be attentive, adjusting the heat as necessary and adding a splash of water to prevent burning.

Once done, mix the ingredients and season with salt and pepper to taste.

Step 2: Prepare the Steak

Preheat the oven to 450°F and position the rack in the middle.

Heat a large cast iron or stainless steel pan over medium-high heat.

Cut the skirt steak into halves or thirds to fit the pan.

Pat the steak dry with paper towels and season liberally with salt and pepper on both sides.

Add oil to the hot pan, and once it’s smoking, add the steak.

Sear for 3 minutes per side or until well browned.

Remove the cooked steak to a cutting board and tent with foil for at least 5 minutes.

After resting, cut the steak into 4-inch pieces, then slice against the grain into 1/4-inch thick slices.

Step 3: Prepare the Baguette

Slice the baguette down the middle lengthwise and separate the two sides.

Lay the bottom side of the baguette onto a foil-lined baking sheet.

Spread a layer of chipotle mayo over it, then layer the sliced steak.

Evenly distribute the caramelized onions on top and layer with provolone cheese.

Place the top baguette slice on the baking sheet and spread a thin layer of olive oil to aid toasting.

Step 4: Assemble and Bake the Sandwich

Bake the prepared baguette in the oven for 3-5 minutes or until the cheese melts, keeping a close watch to prevent burning.

Once the cheese is melted to your liking, remove the sandwich from the oven.

Step 5: Add Final Ingredients and Serve

Spread the top side of the baguette with chipotle mayo and, if desired, add fresh arugula over the cheese.

Close the sandwich with the top baguette slice.

Slice into 4 large sandwiches and enjoy this delicious creation!