INSTRUCTIONS
MAKE THE CARAMELIZED ONIONS:
Heat the butter in a large skillet set over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally, for 20 minutes, until the onions soften and become golden. Reduce the heat to medium-low, then stir in the onion soup mix. Cook the onions, stirring as needed to prevent burning, until they are dark brown and caramelized, about an additional 30 minutes. If at any point the onions begin to burn, add 2 tablespoons of water to the pan and continue cooking. Set the onions aside.
MAKE THE STEAKS:
Season the steaks with salt and pepper. Coat the bottom of a large skillet set over medium-high heat with olive oil. Once the skillet is hot, add the steaks and cook to your desired doneness. For medium-rare, cook for about 8 minutes, or until they reach an internal temperature of 130℉.
Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks as thinly as possible against the grain.
CREATE THE SANDWICHES:
Preheat the oven to broil. Place the four bottom halves of the sandwich rolls on a baking sheet, then divide the caramelized onions among the rolls. Top the onions with the steak and Gruyere cheese. Place the sandwiches about 4-inches under the broiler and broil until the cheese is melted.
In a medium bowl, whisk together 2 teaspoons of olive oil and the lemon juice. Add the arugula and a pinch of salt and pepper, then toss to combine. Top the sandwiches with arugula, then add the top halves of the rolls and serve.
NUTRITION
Serving: 1serving
Calories: 470kcal
Carbohydrates: 43g
Protein: 27g
Fat: 21g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 0.2g
Cholesterol: 75mg
Sodium: 1095mg
Potassium: 387mg
Fiber: 3g
Sugar: 7g
Vitamin A: 639IU
Vitamin C: 7mg
Calcium: 303mg
Iron: 12mg
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