French Onion Cheesesteak CRACKer

French Onion Cheesesteak
CRACKer

Grilled flank steak, caramelized onions, fresh tomato and peppery arugula piled onto a garlic-herb butter toasted roll and crowned with a crispy Gruyère-Parmesan cheese CRACKer.

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PREP TIME 20 MIN + OVERNIGHT
COOK TIME ABOUT 35 MIN
TOTAL TIME 55 MIN + OVERNIGHT
YIELD 4 SANDWICHES

A LITTLE ABOUT THIS RECIPE

This sandwich started with grilled flank steak and somehow ended up with a crispy Gruyère-Parmesan CRACKer sitting on top. In between are caramelized onions, fresh tomato, peppery arugula and garlic-herb butter on a toasted roll.

The steak gets salted and air-dried uncovered in the refrigerator overnight before it ever hits the grill. That little bit of planning gives you better seasoning and a drier surface for better browning.

It’s rich, fresh, crispy and just a little ridiculous—in the best possible way.

FRENCH ONION CHEESESTEAK CRACKER

For the Flank Steak

  • 1 flank steak, about 1½–2 lb
  • 1 tablespoon kosher salt, divided
  • Neutral oil, just enough to lightly coat the steak
  • Freshly ground black pepper, as needed
  • Granulated garlic, as needed
  • Granulated onion, as needed

For the Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Garlic-Herb Butter

  • 4 tablespoons butter
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil

For the Cheese CRACKers

  • ¼ cup finely grated Parmesan
  • 2 tablespoons finely shredded Gruyère

For the Sandwiches

  • 4 sturdy sandwich rolls
  • Baby arugula, as needed
  • 1–2 ripe tomatoes, sliced
  • Garlic-herb butter
  • Caramelized onions
  • Grilled flank steak, thinly sliced
  • 4 Gruyère-Parmesan cheese CRACKers

Method

1. Dry brine the steak. The night before cooking, pat the flank steak dry. Season evenly with ½ tablespoon kosher salt on each side. Place the steak uncovered on a rack set over a sheet pan and refrigerate overnight.
2. Caramelize the onions. Melt the butter in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until deeply caramelized, soft and naturally sweet. Season with kosher salt and freshly ground black pepper toward the end of cooking. Set aside and keep warm.
3. Make the garlic-herb butter. Melt the butter over medium-low heat. Add the freshly minced garlic and cook gently until the garlic is fragrant and golden. Remove from the heat and allow the butter to cool slightly, then stir in the fresh parsley and basil. Set aside.
4. Season and grill the steak. Preheat the grill to high heat. Remove the dry-brined flank steak from the refrigerator and lightly coat it with neutral oil. Season with freshly ground black pepper, granulated garlic and granulated onion. Do not add additional salt. Grill until nicely charred and cooked to your preferred doneness. Remove the steak from the grill, loosely cover with foil and allow it to rest before slicing. Once rested, slice the steak thinly across the grain.
5. Toast the rolls. Brush the cut sides of the rolls with the garlic-herb butter. Toast cut-side down on the grill or flat-top until golden and lightly crisp.
6. Make the cheese CRACKers. Preheat a flat-top griddle or heavy nonstick skillet over medium heat. For each CRACKer, place 1 tablespoon finely grated Parmesan and ½ tablespoon finely shredded Gruyère directly onto the hot cooking surface. Let the cheeses melt together and cook until the bottom is golden brown and the edges are crisp. Carefully lift with a thin spatula and transfer to a plate or rack. Allow to cool for about a minute; the cheese will continue to crisp as it cools.
7. Build the sandwiches. Layer each sandwich in this order: bottom roll, arugula, sliced tomato, sliced flank steak, garlic-herb butter, caramelized onions and top roll. Place a crispy Gruyère-Parmesan CRACKer on top and run a sandwich knife through the CRACKer and sandwich to hold everything together.
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