How I Perfected The Steak Sandwich

Today we're making an insanely delicious steak sandwich!
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Victorinox 12-inch slicing knife: https://amzn.to/3T1VTWl
ThermoPro Instant Read Thermometer: https://amzn.to/4bSXu7X
Lodge 15-inch Cast Iron Pan: https://amzn.to/3YzLjJ7
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/the-best-...

INGREDIENTS
FOR THE ONIONS
3 tablespoons (42g) olive oil
3 large red onions - sliced
1 teaspoon (3g) Diamond Crystal Kosher salt
1/2 cup (120g) water - plus more as needed
FOR THE CHIPOTLE MAYO
1 cup (230g) mayonnaise
1/4 cup (60g) sour cream
3 chipotle peppers from canned in adobo sauce version
3 tablespoons (42g) adobo sauce - from canned in adobo sauce version
FOR THE SANDWICHES
1 large baguette or 4 ciabatta rolls
1 1/2 pounds (681g) skirt steak
2 1/2 teaspoons (8g) Diamond Crystal Kosher salt
1/2 teaspoon black pepper
2 tablespoons (28g) neutral oil
1/2 pound (227g) deli-sliced provolone cheese
1-2 cups baby arugula optional, gives great color
1 tablespoon (14g) olive oil plus more if needed

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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