Caramelized Onion and Roast Beef Sandwich

This sandwich recipe is a nod to the Puerto Rican dish “Bistec Encebollado.” A stewed steak and onion entrée served over white rice with fried plantains. This recipe uses deli sliced roast beef and caramelized onions to … The use of roast beef, authentic spices, and caramelized onions is reminiscent of the original dish, and it is much quicker to make.

For a little extra authenticity, fry up some plantains and throw them on. I didn’t have any on hand, but the result is something divine.

I made this sandwich on our Caribbean Pan de Agua “water bread,” but you can experiment with whichever bread you like.

Ingredients:

Butter

Garlic Powder

4 slices Pan de Agua

Mayonnaise

2 Slices Provolone cheese

4-6 slices Deli sliced Roast Beef

1 medium onion, diced

Fried Plantain Slices (Optional)

*Sazón Seasoning (See note under recipe if you don’t have this on hand)

Garlic powder

Directions:

Heat a large skillet or pan over medium-low heat. Add onion and butter. Cook, stirring constantly until onions begin to brown. Add ¼ cup water as needed just to keep onions from burning or drying out. Continue cooking until onions are a deep golden brown color (not burnt). This process can take upwards of half an hour depending on how big your skillet is, so just be patient. Remove onions from the skillet.

Butter one side of each slice of bread. Now you can build your sandwich. Spread mayonnaise on the other side of each bread slice. Generously add Sazón seasoning or spices of your choice. Add cheese, plantains (if using), roast beef, and onions. Top with another slice of bread.