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Steak Sandwiches & Roasted Carrots

with Caramelized Onion & Lemon Aioli

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re elevating the classic steak sandwich with a few special touches. First, we’re caramelizing an onion by cooking it on the stovetop with a little bit of water. Tender and sweet, it provides the perfect counterpoint to the savory steak. For a creamy, zesty spread, we’re making a homemade aioli from mayonnaise seasoned with garlic paste and lemon. We’re finishing our sandwiches with a layer of peppery arugula, while a side of sweet roasted carrots completes this hearty meal.

fresh
ingredients
Steak Sandwiches & Roasted Carrots with Caramelized Onion & Lemon Aioli
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots and quarter lengthwise. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns).

Roast the carrots:
2 Roast the carrots:

Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges. Transfer to a serving dish. Discard the foil.

Caramelize the onion:
3 Caramelize the onion:

While the carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and dry the pan.

Cook the steaks:
4 Cook the steaks:

While the carrots continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to caramelize the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Make the aioli:
5 Make the aioli:

While the steaks cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

Toast the rolls & serve your dish:
6 Toast the rolls & serve your dish:

While the steaks rest, place the rolls on the sheet pan used to roast the carrots. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli into each toasted roll. Top with the sliced steaks, caramelized onion, arugula and a few spoonfuls of the remaining aioli. Serve with the roasted carrots on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots and quarter lengthwise. Peel, halve and thinly slice the onion. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns).

2 Roast the carrots:

Line a sheet pan with aluminum foil. Place the carrots on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the juice of 2 lemon wedges. Transfer to a serving dish. Discard the foil.

Roast the carrots:
Caramelize the onion:
3 Caramelize the onion:

While the carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until the onion is browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and dry the pan.

4 Cook the steaks:

While the carrots continue to roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In the pan used to caramelize the onion, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Cook the steaks:
5 Make the aioli:

While the steaks cook, in a small bowl, combine the mayonnaise, garlic paste and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

6 Toast the rolls & serve your dish:

While the steaks rest, place the rolls on the sheet pan used to roast the carrots. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli into each toasted roll. Top with the sliced steaks, caramelized onion, arugula and a few spoonfuls of the remaining aioli. Serve with the roasted carrots on the side. Enjoy!

Toast the rolls & serve your dish: