Maple Dijon Steak Melt
There are sandwiches, and then there are steak melts.
This Maple Dijon Steak Melt from @munchiesbymitchell layers juicy grilled ribeye, melty provolone, jammy caramelized onions, and peppery arugula between crispy sourdough. The finishing touch is Nan’s Harbor Maple Dijon Vinaigrette, bringing just the right balance of sweet maple and tangy Dijon to every bite.
It’s cozy enough for fall, hearty enough for dinner, and exactly the kind of meal that proves vinaigrette can do a whole lot more than dress a salad.
Maple Dijon Steak Melt Recipe
Serves: 1
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 1 ribeye steak, 10–12 oz
- 2–3 tablespoons Nan’s Harbor Maple Dijon Vinaigrette
- Salt, to taste
- Freshly cracked black pepper, to taste
- 2 thick slices sourdough bread
- 2–3 slices provolone cheese
- 1 medium yellow onion, thinly sliced
- 2 tablespoons butter, divided
- 1 cup fresh arugula
Directions
1. Grill the steak.
Drizzle the ribeye with 1 tablespoon of Nan’s Harbor Maple Dijon Vinaigrette and season with salt and freshly cracked black pepper. Grill over medium-high heat for approximately 3–4 minutes per side for medium-rare, adjusting the cooking time to your desired doneness. Let the steak rest for 5 minutes before slicing.
2. Caramelize the onions.
Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they’re soft, golden, and jammy.
3. Get things melty.
Butter the sourdough and add the provolone. Toast in a skillet over medium heat until the bread is golden and crispy and the cheese is completely melted.
4. Build your steak melt.
Open the sandwich and layer on the sliced ribeye, caramelized onions, and fresh arugula.
5. Finish with Harbor Maple Dijon.
Give everything one final drizzle of Nan’s Harbor Maple Dijon Vinaigrette, close the sandwich, slice, and serve warm.
Sweet, Savory & Made for Cozy Season
The magic here is in that sweet-savory combination. The richness of the ribeye and provolone meets caramelized onions and peppery arugula, while Harbor Maple Dijon cuts through it all with a slightly sweet, tangy finish.
And while we love a good salad around here, consider this your reminder that Nan’s belongs on the grill, in the skillet, on your sandwiches, and just about everywhere in between.
Recipe created by @munchiesbymitchell as part of his recipe series with Nan’s Original Recipes.
Visit @munchiesbymitchell’s Instagram to access a printable recipe card.
Ready to make it? Grab a bottle of Nan’s Harbor Maple Dijon Vinaigrette and put this one on the fall dinner rotation.