Ingredients
2 - 2 ½ lbs steak of choice, I used NY Strips
4 Sandwich rolls
8 slices provolone cheese
2 large sweet onions, sliced
2 cups mushrooms, chopped
1 tbsp balsamic vinegar
Salt and pepper
15 cloves garlic
1 cup olive oil (or avocado)
2 - 3 sprigs fresh thyme
2 - 3 sticks of rosemary
½ tsp salt, plus more to taste
1 tsp mustard
Juice of a lemon
2 whole eggs
Butter for rolls
Directions
Step 1
Heat 1 cup oil over low heat. Add in garlic cloves and fresh herbs. Cook for 40 mins. until garlic is softened. Remove garlic and herbs. Mash garlic. Combine all ingredients into a food processor or bowl and blend with an emulsion blender until thick and creamy. Adjust salt and lemon to taste.
Step 2
Remove steaks from fridge & apply a drizzle of olive oil, then rub in and sprinkle with salt and pepper before massaging in. Turn over and repeat. Set aside.
Step 3
Heat a large pan to medium heat with a little olive oil. Add onions and cook until softened—15 mins. Add balsamic vinegar, stir. Once onions are almost caramelized add in mushrooms and let cook together for another 5-7 minute until mushrooms are done. Remove and set aside.
Step 4
Add steak to the same pan and cook each side for about 7 minutes. Remove once internal temperature reaches about 140° for medium. Once it’s done let it rest for ten minutes.
Step 5
Butter your rolls and toast in a pan. Spread rolls with mayo, top with onion mixture, then steak, then cheese. Place under broiler until cheese is melted. Enjoy!
Step 6
Use extra mayo for dipping.
