The Ultimate Steak Sandwich

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There is a Skirt Steak Panino at Swoon Kitchenbar in Hudson, NY that I have literally dreamt about. Last week, while contemplating the 4 hours it would take me to get a ‘fix’, I realized it might be just that little bit more convenient to figure out how to recreate it at home. With Hillhome’s Vidalia Onion Jam and Victoria Amory’s Roasted Garlic Mayonnaise being permanent fixtures in my fridge, it took almost no effort to achieve a very convincing forgery of the original.


This sandwich is incredibly juicy and you’ll find yourself savoring the steak as it should be appreciated- messily and carnivorously. Basically, this is not the meal for a first date. It is a sandwich that can only be shared with a true friend who appreciates its goodness. Choose wisely.


Skirt Steak Sandwich with Caramelized Onions and  Aioli

Serves 2 


2 French bread rolls

4 slices Swiss cheese

1/2 lb skirt steak

Sea salt and freshly cracked pepper

1 tablespoon olive oil

Roasted Garlic Mayonnaise

Vidalia Onion Jam

1 cup arugula



1. Slice the rolls in half lengthwise, making sure not to slice all the way through. They should open like a book. Toast them in a toaster oven until just beginning to brown.

2. Spread garlic mayonnaise on the inside of both rolls, making sure to cover all sides. Next, lay 2 slices of Swiss cheese on the bottom half of each roll. Return to the toaster oven or broiler to finish off. Cook until cheese is just melted.

3. Season the skirt steak generously with salt and pepper. Heat the olive oil in a frying pan. Once hot (1-2 minutes), add the skirt steak and cook for 2-3 minutes on each side for rare to medium rare. Remove to a cutting board to rest for a couple of minutes before slicing. Cut the steak against the grain into 1 inch thick slices.

4. Spread Vidalia Onion Jam on the top half of your toasted French rolls. Then divide the steak between the two rolls and top with arugula.

5. Eat immediately!

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