The Marlboro Mans Sandwich. It can be adorned and added to, but the basic steak and onion sandwich doesn't need to be messed with.
Here's how you do it:
Cut up one medium to large onion in half and then into crescents.
Heat 2 Tbsp each bacon drippings and butter in a large skillet. (What? You don't keep extra bacon drippings in the fridge for times like these? Shock! Oh well. Just use butter, but the over all flavor will be lacking that extra bacon-y goodness.) Add the onion slices and cook over medium low heat, stirring occasionally.
While the onions caramelize, turn to your steak. I used a NY Strip tonight, but I have used Sirloin, and even Fillet Minon. The Pioneer Woman uses cube steak for her sandwich. You just want a tender cut of meat. - It won't be getting cooked long.
Slice it against the grain, into 1/4 inch strips. (I also trim off any excess fat from the outside.)
Salt and pepper the steak. You can also shake on a few dashes of Worcestershire Sauce, but it's optional. Check your onions!
They should be getting nice and brown now. You can add 1 tsp of sugar (as I did here) to bump up the sweetness and caramelization, but it is not required.
After a total of about 25 minutes, the onions will be beautifully brown, but NOT burnt.
Take them out and set them aside for later.
Crank the heat to high and in goes the steak strips. Make sure they lay flat in a single layer, to get good browning. Be careful! Butter and bacon grease like to splatter over high heat.
In about a minute, the steak will be ready to flip. It will be brown on the one side.
By the time you get each piece flipped over, take them out of the pan - they are done! You don't want to cook them anymore, or they will be chewy and hard. "Definitely NOT Good Eats" - as my hero Alton Brown would say. (Do you hear him? I do.) The steak can just go in the same bowl as the onions.
Turn the heat down to medium, and place the roll (French, Hoggie, what have you) cut side down in the pan. It will soak up some of the onion and steak flavored butter and bacon drippin's and get nice and toasty.
Like this. Turn off the heat, and start building your sandwich.
Lay the onions down first.
Then the steak. I know. You're saying - it's not all going to fit. Well, just keep piling it high and it will. :)
Then the top goes on. It gets cut in half and then devoured quickly. :) Can you see the bite I snuck? No? Good. Maybe hubby won't notice either.
2 Tbsp bacon drippings
2 Tbsp butter
1 medium to large onion, sliced into crescents
1 tsp sugar (optional)
1 NY Strip steak, or any tender steak (I'm guessing it was about a pound with the bone-in, but without a scale I don't know for sure)
salt (to taste)
freshly ground black pepper (to taste)
a few dashes Worcestershire sauce (optional - to taste)
1 French sandwich roll (about 6 inches long)
In a large skillet, heat up the bacon drippings and the butter. Add the onions and cook over medium low heat, stirring occasionally to caramelize. Cut the steak, off the bone and then cut it against the grain, into 1/4 inch thick strips. Salt and pepper the steak strips and add a few dashes of Worcestershire sauce (optional). When the onions are mostly caramelized you can add the sugar, if using and continue to cook for about 5 minutes more, until the onions are brown and soft. Take the onions out and place into a bowl for later. Turn the heat to high and add the steak strips, making sure they lay flat in a single layer in the pan. After about a minute they should be brown on one side. Turn them over using tongs. When the last piece is turned over, take them all out of the pan and add them to the caramelized onions. Turn the heat to medium and place the roll, cut side down, into the pan. When the bread is toasted turn off the heat. Put the onions down first on the bottom half of the roll, and then the steak on top. Place the top half of the roll on top. Cut in half and enjoy!