Beef sandwich with caramelized red onion, pear and provolone: recipe for dinner
The sandwich should be made a monument. It is so humble and simple in its essence that we do not always give it the value it deserves, when well prepared with quality ingredients it can be a bite of authentic luxury. It's ours street food par excellence, although I like to use it more for weekend dinners at home, like this beef sandwich with caramelised red onion, pear and provolone.
In my memories, the sandwiches were food from excursions, trips and "eating them", which were basically when the children of the countryside had high tea in the middle of our games in the summer afternoons. The sandwich is an open field to try combinations of almost what we can think of and allows us to leave leftovers from the fridge, such as a forgotten steak or half an onion. Pear and cheese goes wonderfully, even though my boyfriend still finds it weird.
IngredientsFor 1 units
- Veal steaks 1
- Sweet paprika to taste
- Provencal herbs to taste
- Ground black pepper to taste
- Purple Onion 0.5
- Honey 10 ml
- Sherry vinager 2 ml
- Worcestershire sauce 2.5 ml
- Small pears 1
- Provolone cheese to taste 1
- Quality rustic loaf bread
- Extra virgin olive oil
How to make beef sandwich with caramelized red onion, pear and provoloneDifficulty: Easy
- Total time 35 m
- Elaboration 10 m
- Cooking 25 m
Cut the fillet into strips trying to do it perpendicular to the fibers of the meat. Remove excess fat if any. Mix with a little olive oil, paprika, pepper and some Provencal herbs to taste. Let rest.
Cut the red onion into very fine julienne strips. Heat a little olive oil in a pan, add the onion and add a pinch of salt. Sauté for a couple of minutes over high heat, lower the heat and cook, stirring occasionally, for about five minutes. Add honey, vinegar and Worcestershire sauce, and continue cooking until very soft and reduced. Remove.
Clean the pan a bit -or leave it as is-, add a little oil and sauté the meat over high heat, until it is just right. Season and remove. Cut the bread opening it in half and toast in the toaster or in the same pan, taking advantage of the meat juices.
Assemble the sandwich by placing a base of provolone cheese cut into not very thick slices, add thin slices of pear -with or without skin, previously washed-, the onion, the meat and a few more slices of cheese. It is advisable to put the top of the bread just after toasting it so that the heat melts the cheese.
With what to accompany the sandwich
This beef sandwich with caramelized purple onion, pear and provolone is perfect for a hassle-free informal dinner at home. We can accompany it with a salad or French fries, if we want to indulge ourselves. Best served fresh, hot and with crusty bread. The onion can be made ready in advance.