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Guinness-Marinated Steak Sandwiches with Peppers, Onions, & Mustard Aioli

Guinness-Marinated Steak Sandwiches with Peppers, Onions, & Mustard Aioli

  • Yield: 4 servings 1x



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


For the Steak:

  1. Combine the beer, onion, soy sauce, honey, rosemary, garlic, and Worcestershire sauce in a large resealable plastic bag.
  2. Season the steaks with salt and pepper and then submerge in the marinade. Refrigerate for least 4 hours and up to 12 hours.
  3. 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:

  1. Preheat the oven to 375°F. Heat a large skillet over high heat and add the olive oil.
  2. Add the steaks and sear for 2 minutes per side.
  3. 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.
  4. 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:

  1. 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.
  2. If you don’t want to use raw egg yolk, stir the mustards into ½ cup of store-bought mayo instead.

To Assemble:

  1. Spread the aioli on the split rolls and top with the sliced steak and a drizzle of the reduced marinade.
  2. Top with the peppers and onions. Top with cheese and other roll half.
  3. Place in a warm oven for 5-10 minutes, or until the cheese is melted and everything is warmed through. Serve immediately.