Steak Sandwich with Garlic Aioli 

Ingredients:

For the Garlic Aioli:

1/2 cup mayonnaise
1 clove garlic, minced or pressed
1 teaspoon lemon juice
1/4 teaspoon salt
For the Steak Sandwich:

24 ounces skirt steak
2 tablespoons brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
3 tablespoons unsalted butter
2 large onions, thinly sliced
4 hoagie rolls
1 cup arugula
8 slices Provolone cheese
Instructions:

Make the Garlic Aioli:
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Mix well and set aside.
Prepare the Steak:
In a bowl, mix the brown sugar, balsamic vinegar, vegetable oil, kosher salt, and black pepper. Add the skirt steak and marinate for at least 30 minutes (or up to 2 hours for more flavor).
Cook the Onions:
In a large skillet, melt the unsalted butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown (about 15-20 minutes). Remove from heat and set aside.
Cook the Steak:
In the same skillet (or on a grill), cook the marinated skirt steak over medium-high heat for about 3-4 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
Assemble the Sandwiches:
Slice the hoagie rolls in half and spread a generous amount of garlic aioli on each side.
Layer the sliced steak, caramelized onions, arugula, and Provolone cheese on the rolls.
Melt the Cheese (Optional):
If desired, place the assembled sandwiches under a broiler for a minute or two to melt the cheese.
Serve:
Serve the steak sandwiches warm with extra garlic aioli on the side. Enjoy this delicious and hearty meal!