- To decrease heat of jalapeños, remove the seeds and ribs.
- If desired, brush halved bread with olive oil or unsalted butter and toast until golden.
- 1 tablespoon vegetable oil
- 1 1/2 pounds hanger steak, trimmed
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced (about 5 cups)
- 2 fresh jalapeño peppers, thinly sliced (see Notes)
- 2 garlic cloves, thinly sliced
- 1 tablespoon Worcestershire sauce
- 2 teaspoons sugar
- 1/2 cup heavy cream
- 2 teaspoons apple cider vinegar
- 4 sturdy rolls, such as ciabatta, halved lengthwise (see Notes)
- 4 cups loosely packed salad greens (optional)
Heat oil in large skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.
Reduce heat to medium. Melt butter in now empty skillet. Add onions, jalapeños, garlic, Worcestershire sauce, and sugar and season with salt and pepper. Cook, covered and stirring occasionally, until vegetables are soft and deep golden, 15 to 20 minutes.
Stir in cream and any accumulated beef juices and cook just to heat through, about 2 minutes. Adjust seasoning and stir in vinegar.
To assemble, slice steak thinly on the bias. Top one side of each roll with optional greens and arrange slices on top. Spoon sauce over steak. Serve warm.
large skillet with lid, paper towels, foil