Ingredients
2 lbs steak of choice (I used NY Strip)
2 french loafs or baguettes
3 heads garlic
3 yellow onions
2 tbsp Gryffon Ridge Spice Merchants steak seasoning
1 stick butter (divided)
1 tbsp balsamic vinegar
½ cup Mayo
1 tbsp Dijon mustard
2 tbsp olive oil
4 slices provolone cheese
Directions
Step 1
Cut the tops off your garlic heads. Set in foil. Cover with olive oil and salt. Place into oven at 350° for about 30 minutes.
Step 2
Salt both sides of your steaks. Cover generously with the steak seasoning. Rub in and set aside.
Step 3
Add 1 tbsp olive oil to a pan over low medium heat and lay your steaks down. Cook until a nice sear begins to form on the bottom side. Flip over and repeat. When the internal temp reaches about 140°F add in half a stick of butter. Once melted baste your steals for another minute and then remove steaks and let rest, leaving the butter in the pan.
Step 4
Add your onions to the same pan. Cook until softened. Add in balsamic vinegar and continue cooking until caramelized. Takes about 25-30 minutes total.
Step 5
Make your garlic butter and aioli. Mash 2 heads of garlic and 4 tbsp butter in a bowl until paste. Mash the remaining head of garlic in a bowl with the Mayo and mustard.
Step 6
Spread the butter on the top and bottom of each loaf. Place in hot pan and toast. After toasting, spread aioli on bottom loaf, then top with steak, onions, cheese then place under broiler for a minute or two. Spread aioli on top loaf and place on top.
Step 7
Slice. Serve. Enjoy!
