Categories: Sandwiches
Ingredients
- 2 medium Vidalia or other sweet onions, thinly sliced
- 4 tbsp unsalted butter, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp Montreal steak seasoning
- 1 1/2 lbs. strip steak
- 2 small baguettes, halved horizontally
- 1/4 cup whole-grain mustard
- 8 slices fontina
- 2 cups fresh baby arugula
Directions
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In a large skillet, cook onion, 2 tbsp butter, salt and pepper over medium heat, stirring frequently, until onion is dark golden brown, about 45 minutes. Remove onion from skillet; wipe skillet clean.
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eheat oven to 475.
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Sprinkle steak seasoning all over steak. In skillet, melt remaining 2 tbsp butter over medium-high heat. Add steak; cook until browned, 2 to 3 minutes per side. Remove from skillet and let stand for 10 minutes. Thinly slice steak across the grain.
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Spread mustard on bottom half of baguettes; top with 2 slices fontina. Divide steak and onions between baguettes. Place sandwiches on a baking sheet.
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Bake until cheese is melted, 5 to 7 minutes. Top with arugula and top half of baguettes. Halve sandwiches to serve.