Cooking with Ceci: Classic steak sandwich layers the flavor



Commentary by Ceci Martinez

Surprise your family this week with this fantastic, classic American steak sandwich. You can have this irresistible and satisfying meal ready in a flash. The recipe is best on crisp mini focaccia buns. This little sandwich is full of layers of flavors, from the sweetness of the golden caramelized onions, the bed of spicy arugula, the tender and juicy steak to the mustard mayo. You can accompany this recipe with your favorite bowl of soup.

Steak sandwich

Serves: 2


1 (12-ounce) boneless top sirloin steak


freshly ground black pepper

olive oil

2 yellow onions, sliced in rings

2 tablespoons brown sugar

1/2 teaspoon fresh thyme leaves

2 mini focaccia buns, sliced in half

1/2 cup baby arugula

Mustard mayo:

3/4 cup good mayonnaise

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons sour cream

1/8 teaspoon salt


Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it’s almost smoking, then sear the steak on each side for one minute. Reduce the heat to low and cook the steak for about seven to 10 minutes, turning once, rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips. Using the same pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion, sugar, thyme and sauté for 10 minutes, until the onions are brown and caramelized, stirring occasionally. Warm up focaccia in the oven. To assemble sandwiches, spread a tablespoon of mustard mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwich with the top half of the buns.

Mustard mayo:

Whisk the ingredients together in a small bowl – makes 1 cup. Serve at room temperature.


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