These Chipotle Steak Sandwiches are cheesy, smoky and salty goodness that melts into your mouth. Made with thinly sliced salted dry brined steak strips grilled to juicy perfection tucked inside crusty thick cut bread smeared with house made chipotle aioli layered with sweet caramelized onions, arugula, and melted cheddar cheese.
This is what a juicy steak sandwich should taste like. Steak and chipotle sauce paired together in a sandwich is the real deal. Grilled thin steak strips that just melt into the sandwich with gooey melted cheddar cheese and a pile of perfectly caramelized onions.. you can’t ask for anything better.
To get away from that tough chewy steak this is a great way to ensure that the steak is perfectly seasoned and has a good amount of moisture locked inside. The process is simply to rub the steak all over with salt and let it rest refrigerated. Now of course the longer you do this the better especially with really thick cut pieces. But because I am just using a 1 1/2 thick cut NY strip I can get away with 30 minutes to 1 hour. Essentially the salt crystals help to draw out the moisture in the steak which you might notice that the salt looks like its melting overtop the steak as its resting. Eventually that moisture will go back into the steak and you’ll notice the colour become more vibrant. What’s happening is that the process is breaking down those proteins or fibres for a more tender bite.
Its still important to choose a decent cut of steak to achieve a well seasoned tender bite that’s achievable in a smaller amount of time. Which is what were doing here. Of course if you want to brine the steak for 24 hours to really get the effects and if you remember to do it that far in advance that’s even better. Choose a cut that has some nice marbling and fat peaking throughout, not too thin at least 1 inch thick and that’s good for grilling.
This has all the makings of a well prepared restaurant quality steak sandwich but made at home. I love love love caramelized onions on my steak sandwich. I think its an important ingredient worth the time required to prepare. Now onions can be made in advance, refrigerated and reheated. They will keep for a couple of days so making a big batch can be worth it. As far as the chipotle aioli, I usually have a bottle of a homemade version stored but these days you can grab a bottle at the grocery store. The basics is chipotle peppers in adobo, mayonnaise, and citrus juice.
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