Smokey bacon and tart Dijon mustard will delight the taste buds in this velvety spread. A perfect burger builder and terrific for turkey club sandwiches. Excellent dipping sauce for grilled pork loin or roast chicken and French fries.
- Gluten Free
- Keto Friendly
- Low Carb
- Low Sugar
- Dairy Free
Steak Sandwich with Bacon Aioli
- 1 tbsp oil Kosher salt
- 1 lb steak ribeye
- 1 large yellow onion
- 6 baby portobello mushrooms
- 4 slices provolone cheese
- 1 baguette
- 1 bottle of Terrapin Ridge Farms Bacon Aioli for serving
Preheat an oiled skillet to high heat until extremely hot. Add 1 tsp kosher salt to the pan.
Place steak into the skillet. Cook without moving until the bottom is seared (about 1-2 minutes), flip, do the same again. Continue flipping the steak until the thermometer reads 125° for rare. Remove, let rest before slicing. Slice onion into half rings. Using the same skillet, sauté onions and mushrooms until they get golden brown. Remove the onions from the heat and set aside. Slice baguette lengthwise, add slices of steak, onion and topping it off with cheese slices. To melt the cheese place under the broiler for 10-30 seconds at a time.
Lastly, drizzle with Terrapin Ridge Farm’s smoky and creamy Bacon Aioli. Serve hot!