There are two kinds of people: those who enjoy caramelizing onions and those who dread it. Yes, it takes extra time, but it's soooo worth it in the end. Any kind of steak will do for this recipe, we recommend flank steak, sirloin steak, or tri-tip.
Serves: 4 to 6 | Prep time: 15 minutes| Cook time: 30 minutes
- 1 (1 to 1 1/2 lb.) steak
- 1 medium onion, sliced approximately 1/8" thick
- 1/2 lb. mushrooms, sliced
- 4 to 8 slices of provolone
- Baguette or sub rolls
- 4 Tbsp. oil/fat (we recommend using a combination of butter and olive oil or canola oil)
- Salt and pepper to taste
Pre-heat grill to medium-high heat.
Season steak with olive oil, salt and pepper.
Grill steak until well marked on the outside, approximately 5 minutes per side, or to desired doneness. Remove steak when finished cooking and lightly tent with foil, letting it rest for 10 minutes before slicing.
Heat half of the oil and/or butter in a pan over medium heat. Add sliced onions and cook slowly, stirring occasionally until soft and golden, about ve minutes.
Heat remaining oil and/or butter over medium heat. Add sliced mushrooms and sauté until soft and slightly brown, about 8 to 10 minutes.
Place sliced steak on baguette or sub rolls and layer onions, mushroom and provolone cheese on top.
Recipe by Gwyn Novak of No Thyme to Cook