Milanese Steak Sandwich with Arugula Aioli Recipe

"This is a fantastic sandwich and is very quick cooking; using a classic pan fried Milanese style for the steak. Milanese style is a traditionally a thin pounded slice of steak (most often top round); dipped in egg, flour and bread crumbs, and sauteed until golden brown. And, for this sandwich; I like to use a baguette, but you can use what is on hand - for instance a hoagie roll will work fine. I top the steak with sauteed onions, blue cheese, and a spicy arugula aioli. Serve with a side salad, fries, or cup of soup for ... not just a great lunch ... but dinner as well. And, you can make this on a whole baguette and serve as party food, or as an appetizer. The steak if very quick cooking; so, prepare the aioli and onions ahead of time which makes this a very quick cooking meal."

Step by Step Method

Step 1

Aioli ... Now, I make this ahead of time, as long as it can rest an hour or so. Add the arugula, mayonnaise, lemon juice, garlic, salt and pepper to a food processor and pulse a few times until combined. I don't puree it until completely smooth - I like a little texture. Set to the side and refrigerate until ready to use.

Step 2

Onions ... I also love to make these ahead. Add the onions to a small saute pan (non-stick works best, but not necessary) and add 1 tablespoon of water and bring to medium heat. Then, season with a pinch of salt and simmer 10 minutes until tender, NOT caramelized; just tender - but a little brown is fine. There is no need to add oil if you cook them slowly. Once they are soft and tender; transfer to a bowl, and cover to keep warm. If you make these earlier, you can reheat in the microwave for just 15-30 seconds and they come out perfect.

Step 3

Steak ... I prefer to get a thick piece of top round, so when I slice the pieces; I get some nice size pieces. But, you can really make them any size you want. Place the slices between plastic wrap with a couple of drops of water so it doesn't stick. Then, pound lightly until you get a nice thin piece of steak.

Step 4

Breading ... Add the flour, bread crumbs, 1/2 of the salt and 1/2 of the pepper to one pie plate or small dish; and the beaten eggs to the other dish. Then, season the steak with the remaining salt and pepper on both sides - dip in the egg - then the bread crumb mixture. Make sure to set to the side for 5 minutes before cooking. At this point you could refrigerate for 30 minutes up to 2 hours, if you have to; but I prefer to cook them right away.

Step 5

Baguettes/Rolls ... Preheat the oven to 400 degrees and lightly toast until golden brown, cut side DOWN. Keep the oven on as you will finish the sandwich in the oven.

Step 6

Steak ... In a saute pan (non stick is really best for this - I used the same pan I used for the onions), just wipe it clean. Then, add the oil and bring to medium high heat. YOU don't want it too hot, so the steak burns; but hot enough so it will brown. These are very quick cooking, so keep an eye on them. Add the steak and cook on the first side, about 2 minutes. Flip and cook another minute until golden brown - I prefer my steak medium. Remove to a plate lined with a paper towel to drain and cover with foil to keep warm.

Step 7

Sandwich ... Add some of the arugula aioli to the bottom baguette/roll, then top with a little blue cheese; warm steak, onions, a little more blue cheese; and finish with the final baguette, also slathered with the aioli.

Step 8

Finish ... Now, you can eat the sandwich as is -- which is very good. But, I love to wrap the sandwich in foil and put in the oven for 5 minutes (still on 400 degrees) to get all warm and MELTY-GOOEY. Either way, it is delicious and easy to make. As I said, lunch, dinner and/OR fantastic to make as a whole baguette and cut in slices for a party.