Cheesy Steak & Caramelized Onion Sandwiches with Potato Wedges & Roasted Garlic Aioli

Hi there! I’m Lala. I’m a Catholic, Wife and Mother to my infant daughter. I love to cook and try out new recipes. Today we’ll be making Cheesy Steak & Caramelized Onion Sandos with Potato Wedges & Roasted Garlic Aoli!Show more

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Recipe below:
Cook this recipe in 6 simple steps!

Ingredients Needed:
8 ounces dices steak
12 ounces potatoes
1 onion
2 cloves garlic
2 baguettes
2 slices gouda cheese
1 beef stock concentrate
2 tbsp butter
2 tbsp mayonnaise
Salt and Pepper

Step # 1 - Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel garlic. Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Place garlic cloves in the center of a small piece of foil; drizzle with oil, season with salt and pepper, and cinch into a packet. Add garlic foil packet to same sheet. Roast on top rack until potatoes and garlic are tender and golden brown, 20-25 minutes.

Step # 2 - Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring, until softened and lightly browned, 8-10 minutes. Add 1 tsp sugar and ¼ cup water (2 tsp sugar and ⅓ cup water for 4 servings). Cook, stirring, until onion is caramelized and jammy, 2-3 minutes more. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Transfer to a small bowl. Wipe out pan.

Step # 3 - Once garlic is done, carefully transfer to a cutting board; mash cloves with a fork. In a second small bowl, combine mashed garlic with 2 TBSP mayonnaise (4 TBSP for 4 servings); season with salt and pepper. Place 2 TBSP butter (4 TBSP for 4) in a third small microwave-safe bowl. Microwave until melted, 30 seconds.

Step # 4 - Slice baguettes lengthwise, stopping before you get all the way through (they should look like hot dog buns when you’re done). Brush cut sides with melted butter and season with salt and pepper. Place, cut sides up, on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.

Step # 5 - Pat diced steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in pan used for onion over high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Reduce heat to medium, then add caramelized onion and 1 TBSP flour (2 TBSP for 4 servings). Cook until flour is lightly browned, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Cook until slightly thickened, 1-2 minutes more.

Step # 6 - Spread one cut side of each baguette with roasted garlic aioli. Top one cut side with steak and onion mixture, then cover with cheese. Return to oven until cheese melts, 2-3 minutes. Carefully close sandos and divide between plates along with potato wedges. If you’ve got some on hand, serve with ketchup on the side for dipping.
Steak is fully cooked when internal temperature reaches 145°.