Skip to main content
Epicurious

Steak and Onion Sandwiches

Serving a sandwich for dinner can make even the busiest day feel less complicated. Start with a mixed-green salad, and try Parmesan Steak Fries (page 83) on the side.

Recipe information

  • Yield

    serves 4

Ingredients

3 tablespoons olive oil
2 medium onions, sliced into 1/2-inch-thick rings
Coarse salt and fresh ground pepper
4 minute steaks (3 ounces each)
2 tablespoons
Worcestershire sauce
Toasted country bread

Preparation

  1. Step 1

    Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat; cook the onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.

    Step 2

    Heat the remaining tablespoon of olive oil in the same skillet over high heat. Season the steaks with salt and pepper. Cook for 30 seconds on each side; remove. Add the Worcestershire sauce and 2 tablespoons water to the skillet, scraping up the browned bits with a wooden spoon. Return the onions to the skillet; toss.

    Step 3

    Sandwich the steak and onions between toasted country bread. Serve immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSandwichSteakBeefMeatOnionRoot VegetableVegetableMainLunchDinnerDairy FreeNut FreeEasyQuickWeeknight Meals5 Ingredients or FewerOne-Pot MealsSauteSearCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.