My husband hates it when I make it because he thinks it smells up the house a bit. Not to mention one's breath. I don't care, I'm in caramelized onion heaven. I try to make it when he's out of town. He recently came home early from a business trip and guess what was for dinner? Uh~oh, lol. I got some major eye rolls and complaining. For better or for worse? Right? In sickness and in steak sandwiches...
You can ask your butcher to slice the steak thin for you. I prefer to cut it myself. I will also pound slices with my meat tenderizer before I cook the steak.
For the steak seasoning blend~ I like McCormick's Grill Mates, Montreal Steak. I go through this a lot. I buy a big container at Costco every year. I love the rye in the blend. It adds a little something.
1 tablespoon extra~virgin olive oil, plus a little more for grill pan and drizzling
2 large yellow onions, sliced thin
Kosher salt
steak seasoning blend
1 1/2 pounds of Filet Mignon (beef tenderloin) sliced super thin
1 teaspoon garlic salt
8 slices provolone cheese
4 soft Italian sandwich rolls, split lengthwise
Heat a saute pan over medium~high heat. Add 1 tablespoon of olive oil. Add the onions and season with salt and steak seasoning to taste. Cook onions, stirring occasionally, about 15 minutes or until the onions are caramel in color.
Heat a grill pan, or a griddle over medium~high to high heat. Drizzle a thin layer of olive oil or olive oil spray works great. Cook steak slices until brown about 2~3 minutes on each side. Cook in single layers in a few batches. When steak is cooked remove from heat and immediately sprinkle them with garlic salt.
Assemble sandwiches. Line each roll with 2 slices of provolone cheese. Evenly distribute steak and onions. I like to finish with a drizzle of olive oil on top.
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