Scale
Ingredients
For the Steak:
- 1 cup Guinness beer (or other stout)
- ½ cup finely chopped red onion
- ⅓ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon rosemary, finely chopped
- 3 garlic cloves, minced or pressed
- 2 teaspoons Worcestershire sauce
- 2 (6-8-oz) filet mignon steaks
For the Sandwiches:
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- Salt and pepper
- Sliced provolone cheese (or cheese of choice)
- 4 crusty rolls, sliced in half
For the Aioli:
- 1 egg yolk, at room temperature
- 1 garlic clove, grated or pressed
- ½ cup canola oil
- Juice of ½ a lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon spicy mustard
- Salt and pepper, to taste
Instructions
For the Steak:
- Combine the beer, onion, soy sauce, honey, rosemary, garlic, and Worcestershire sauce in a large resealable plastic bag.
- Season the steaks with salt and pepper and then submerge in the marinade. Refrigerate for least 4 hours and up to 12 hours.
- About 30 minutes before you are ready to cook the steaks, remove them from the fridge and the marinade and pat dry. Pour the marinade into a small saucepan and bring to a boil. Simmer for 20 minutes, until reduced and thickened.
For the Sandwiches:
- Preheat the oven to 375°F. Heat a large skillet over high heat and add the olive oil.
- Add the steaks and sear for 2 minutes per side.
- Transfer the skillet to the oven and bake until a meat thermometer reads 130°F for medium-rare, about 5 minutes. Remove the steaks from the skillet, tent with foil, and allow to rest for at least 10 minutes before thinly slicing.
- To the same skillet, add the peppers and onions. Season with a pinch of salt and pepper and cook until soft and beginning to caramelize, about 15 minutes. Keep warm until you are ready to serve.
For the Aioli:
- Use the method from this post to create the base. Whisk in the mustards last and season with salt and pepper. Set aside until ready to serve.
- If you don’t want to use raw egg yolk, stir the mustards into ½ cup of store-bought mayo instead.
To Assemble:
- Spread the aioli on the split rolls and top with the sliced steak and a drizzle of the reduced marinade.
- Top with the peppers and onions. Top with cheese and other roll half.
- Place in a warm oven for 5-10 minutes, or until the cheese is melted and everything is warmed through. Serve immediately.