Steak Sarnie with Beer Onions: The Ultimate Recipe & Guide

Steak Sarnie with Beer Onions: Prepare yourself for a culinary experience that will redefine your understanding of the humble sandwich! Forget everything you thought you knew about lunchtime fare, because this isn’t just a sandwich; it’s a symphony of flavors, a textural masterpiece, and a guaranteed crowd-pleaser.

The concept of layering savory ingredients between slices of bread has been around for centuries, evolving from simple sustenance to gourmet creations. While the exact origins of the steak sandwich are debated, its popularity exploded in pubs and restaurants, offering a hearty and satisfying meal. The addition of beer onions, however, elevates this classic to a whole new level of deliciousness.

What makes this Steak Sarnie with Beer Onions so irresistible? It’s the perfect marriage of tender, juicy steak, caramelized onions infused with the rich, malty notes of beer, and a perfectly toasted bread that holds it all together. The sweetness of the onions beautifully complements the savory steak, creating a flavor profile that is both comforting and sophisticated. People adore this dish because it’s indulgent, relatively quick to prepare, and incredibly satisfying. It’s the kind of meal that makes you feel like you’re treating yourself, even on a busy weeknight. So, are you ready to embark on this culinary adventure with me? Let’s get started!

this Recipe

Ingredients:

• For the Steak:
• 2 (6-8 ounce) ribeye steaks, about 1 inch thick
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper, to taste
• For the Beer Onions:
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon brown sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dark beer (stout or porter recommended)
• 1 tablespoon balsamic vinegar
• For the Sarnie Assembly:
• 2 crusty rolls (ciabatta, sourdough, or your favorite)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 4 slices provolone cheese (or your cheese of choice)
• Optional: Arugula or other leafy greens for garnish

Preparing the Beer Onions:

Okay, let’s get started with the beer onions. These take a little time to caramelize properly, but trust me, they’re worth the effort. The sweet and savory flavor they add to the steak sarnie is just incredible!

1. Slice the Onions: First, peel and thinly slice your two large yellow onions. I like to use a mandoline for this to get even slices, but a sharp knife works just fine too. The key is to get them relatively thin so they cook evenly.
2. Sauté the Onions: In a large skillet (cast iron is great if you have one), heat the olive oil and butter over medium heat. Once the butter is melted and the pan is hot, add the sliced onions.
3. Caramelize the Onions: Now comes the patience part. Cook the onions, stirring occasionally, for about 20-30 minutes, or until they are a deep golden brown and very soft. The goal here is to caramelize them, which means bringing out their natural sugars. Don’t rush this process! If the onions start to burn, reduce the heat slightly and add a tablespoon of water to the pan.
4. Add Seasonings: Once the onions are nicely caramelized, stir in the brown sugar, dried thyme, salt, and pepper. Cook for another minute or two, allowing the sugar to dissolve and the spices to bloom.
5. Deglaze with Beer: Pour in the dark beer (stout or porter works best). The beer will deglaze the pan, lifting up any browned bits from the bottom, which adds tons of flavor. Bring the beer to a simmer and cook for about 5-7 minutes, or until the beer has reduced by about half and the onions are coated in a thick, glossy sauce.
6. Add Balsamic Vinegar: Stir in the balsamic vinegar. This adds a touch of acidity that balances the sweetness of the onions. Cook for another minute, then remove the skillet from the heat and set aside. The beer onions are ready!

Preparing the Steak:

While the beer onions are simmering away, let’s get the steak ready. The key to a great steak sarnie is a perfectly cooked steak. We’re aiming for medium-rare to medium here, but cook it to your preference!

1. Prep the Steak: Take your ribeye steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
2. Season the Steak: Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning!
3. Sear the Steak: Heat the olive oil in a large skillet (cast iron is ideal) over high heat. You want the pan to be screaming hot. When the oil is shimmering and almost smoking, carefully place the steaks in the skillet.
4. Cook the Steak: Sear the steaks for 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
5. Add Butter, Garlic, and Rosemary: In the last minute of cooking, add the butter, minced garlic, and rosemary sprig to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter, garlic, and rosemary. This adds incredible flavor and aroma.
6. Rest the Steak: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
7. Slice the Steak: After the steak has rested, use a sharp knife to slice it thinly against the grain. This will make it easier to eat in the sarnie.

Assembling the Steak Sarnie:

Alright, we’re in the home stretch! The beer onions are ready, the steak is cooked and sliced, and now it’s time to assemble the ultimate steak sarnie.

1. Prepare the Rolls: Slice the crusty rolls in half. You can lightly toast them if you like, but it’s not essential.
2. Spread the Condiments: Spread mayonnaise on the top half of each roll and Dijon mustard on the bottom half.
3. Add the Cheese: Place two slices of provolone cheese (or your cheese of choice) on the bottom half of each roll, on top of the mustard.
4. Pile on the Steak: Generously pile the sliced steak on top of the cheese.
5. Top with Beer Onions: Spoon a generous amount of the beer onions over the steak.
6. Add Greens (Optional): If you’re using arugula or other leafy greens, add them on top of the beer onions.
7. Close the Sarnie: Place the top half of the roll on top of the filling.
8. Serve Immediately: Serve the steak sarnie immediately and enjoy! This is best eaten while the steak is still warm and the onions are gooey.

Tips and Variations:

• Cheese Variations: Provolone is a classic choice for a steak sarnie, but you can use any cheese you like. Some other good options include Gruyere, Swiss, cheddar, or even a creamy blue cheese.
• Bread Options: Ciabatta and sourdough are great choices for the rolls, but you can also use French bread, hoagie rolls, or even a sturdy pretzel roll.
• Spice it Up: Add a pinch of red pepper flakes to the beer onions for a little heat.
• Add a Sauce: A horseradish cream sauce or a chimichurri sauce would be delicious additions to this sarnie.
• Make it a Philly Cheesesteak: Skip the beer onions and add sautéed bell peppers and onions for a Philly cheesesteak-inspired sarnie.
• Cooking the Steak: If you don’t have a cast iron skillet, you can use a regular skillet or even grill the steak. Just make sure to get a good sear on both sides.
• Beer Choice: While a dark beer like stout or porter is recommended for the beer onions, you can also use a brown ale or even a lager in a pinch. The darker beers will give a richer, more complex flavor.

Enjoy your delicious homemade Steak Sarnie with Beer Onions!

Conclusion:

And there you have it! This isn’t just any sandwich; it’s a Steak Sarnie with Beer Onions that’s practically begging to be devoured. I truly believe this recipe is a must-try for anyone who appreciates a hearty, flavorful, and satisfying meal. The combination of tender, perfectly cooked steak, the sweet and savory beer-infused onions, and the creamy, tangy sauce creates a symphony of flavors that will leave you wanting more. It’s the kind of sandwich that makes you close your eyes and savor every single bite.

But why is this Steak Sarnie with Beer Onions so special? It’s the attention to detail, the layering of textures, and the overall balance of flavors. The beer onions, in particular, are the star of the show. They add a depth of flavor that you just can’t get from regular caramelized onions. The beer’s subtle bitterness cuts through the richness of the steak, creating a truly unforgettable taste experience. Plus, it’s surprisingly easy to make! Don’t let the fancy name intimidate you; this recipe is totally achievable for home cooks of all skill levels.

Serving Suggestions and Variations:

Now, let’s talk about how you can make this Steak Sarnie with Beer Onions your own. While I’m a big fan of serving it on a toasted baguette for that perfect crunch, you could also use ciabatta rolls, sourdough bread, or even brioche buns for a softer, sweeter option. For a spicier kick, add a pinch of red pepper flakes to the beer onions or use a spicy aioli instead of regular mayonnaise. If you’re looking to lighten things up, try using a leaner cut of steak, like flank steak, and load up on the veggies. Arugula or spinach would add a nice peppery bite.

Another fantastic variation is to add a layer of melted cheese. Gruyere, provolone, or even a sharp cheddar would all work beautifully. Simply place the cheese on top of the steak while it’s still warm and let it melt slightly before assembling the sandwich. You could also experiment with different types of beer for the onions. A dark stout will give them a richer, more intense flavor, while a lighter lager will result in a sweeter, more delicate taste.

For a complete meal, serve your Steak Sarnie with Beer Onions with a side of crispy fries, a fresh salad, or even some roasted vegetables. A cold beer or a glass of red wine would also be the perfect accompaniment. And if you’re feeling extra indulgent, why not add a side of onion rings?

I can’t wait to hear what you think!

Seriously, I’m so excited for you to try this recipe. I know you’re going to love it as much as I do. So, gather your ingredients, fire up your stove, and get ready to create a truly amazing Steak Sarnie with Beer Onions. Once you’ve made it, please, please, please come back and share your experience in the comments below. I want to know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Did you use a different type of bread? Did you add a special sauce? Did you pair it with the perfect beer? I’m all ears! Your feedback is invaluable, and it helps me to create even better recipes in the future. So, don’t be shy – let me know what you think! Happy cooking, and bon appétit!