Steak Frites Sando with Roasted Garlic Aioli
recipeincaption adapted by JojoM
Bistro-level steak sandwich piled with caramelised onions, crispy hand-cut frites, parmesan and a silky roasted-garlic aioli on toasted focaccia.
Steak Frites Sando with Roasted Garlic Aioli 🥩🍟🧄
If you’ve ever dreamed of a Parisian bistro classic in sandwich form, this Steak Frites Sando is your answer. Imagine: juicy seared steak, golden caramelised onions, crispy hand-cut frites, all layered inside toasted focaccia with a silky roasted garlic aioli. 🤌 It’s indulgent, hearty, and built for when you want something truly special at home.
Why This Sandwich Works ✨
- Steakhouse flavour in handheld form – a buttery, basted ribeye (or sirloin) cooked to perfection.
- Jammy caramelised onions – low and slow with a hint of balsamic for deep sweetness.
- Crispy parmesan frites – hand-cut, double-fried, and tossed with cheese while hot.
- Roasted garlic aioli – nutty, mellow, and tangy, it ties every bite together.
- Toasted focaccia – strong enough to hold it all, with just the right chew.
Pro Tips for Bistro-Level Results 🍴
- Pat your steak very dry and let it rest after searing for juices to redistribute.
- Soak the fries in cold water for 30 minutes, then dry thoroughly before frying for max crisp.
- Add a splash of balsamic glaze at the end of the onions for extra depth.
- Toast the bread cut-side down in the pan for structure (no soggy bottoms!).
- Slice steak against the grain so every bite stays tender.
Serving Ideas 🍽️
This sando is a full meal on its own, but it pairs beautifully with:
- A crisp green salad with lemon vinaigrette 🥗
- A cold beer or glass of red wine 🍷🍺
- Extra aioli for dipping the fries (because there’s no such thing as too much garlic aioli).
Final Bite 🤤
This Steak Frites Sando with Roasted Garlic Aioli is indulgence layered between bread. Whether you’re making it for a weekend dinner, showing off at a gathering, or treating yourself midweek, it’s proof that sometimes the best meals are handheld. Bistro vibes, done at home.
Ready to upgrade steak night? 🔥
Steak Frites Sando with Roasted Garlic Aioli
recipeincaption adapted by JojoMBistro-level steak sandwich piled with caramelised onions, crispy hand-cut frites, parmesan and a silky roasted-garlic aioli on toasted focaccia.
Chef's Tips
Pat steak very dry and season early; rest at least 10 minutes after cooking.
For extra-crispy frites, soak cut potatoes 30 minutes, rinse, dry thoroughly, and season while hot.
Brown onions low and slow; a splash of balsamic at the end deepens sweetness.
Toast the cut faces of the bread for structure so sauces don’t soak through.
Slice steak against the grain; save pan fond for brushing inside the bread.
Tools Used
Cast-iron Skillet
Small Saucepan
Tongs
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Ingredients
Roasted Garlic Aioli
Caramelised Onions
Steak
Frites
Bread & Finish
Instructions
Roast Garlic & Make Aioli
- 1
Heat oven to 190°C / 375°F. Slice tops off garlic heads, drizzle with olive oil and a pinch of salt, wrap in foil and roast 45 minutes until soft.
- 2
Squeeze roasted cloves into a bowl; mash. Whisk with mayonnaise, lemon juice, pepper and Worcestershire. Chill.
Caramelise Onions
- 1
In a skillet over medium-low heat, melt butter with olive oil. Add sliced onions, a pinch of salt and cook, stirring occasionally, 20 minutes.
- 2
Stir in balsamic reduction (optional) and cook 5–10 minutes more until deep golden and jammy. Keep warm.
Frites
- 1
Peel potatoes. Slice lengthways on a mandoline, then into thin fries. Rinse and soak 30 minutes; drain and dry thoroughly.
- 2
Heat neutral oil to 175–190°C / 350–375°F. Fry in batches 3–5 minutes until crisp and golden. Drain on a rack; season with salt while hot. Toss with parmesan.
Steak
- 1
Season steak generously with salt; refrigerate while you prep. Pat very dry before cooking.
- 2
Heat a heavy pan until smoking. Add neutral oil, then steak. Sear until a deep crust forms; flip.
- 3
Add butter, crushed garlic and herbs. Baste continuously to desired doneness (≈50–54°C / 122–129°F for medium-rare). Rest 10 minutes. Slice against the grain.
Toast & Assemble
- 1
Lightly butter and toast the cut sides of the loaf in the pan.
- 2
Spread aioli on the bottom, layer sliced steak, caramelised onions, chives, a pile of hot frites and parmesan. Spread more aioli on the top half and close. Slice and serve.
Comments & Reviews
Plates & Plants
9/27/2025
This looks unreal—bookmarking for Friday dinner. Those onions!!
Noah
9/27/2025
Insane combo. The roasted garlic aioli is such a flex.
Cam G
9/27/2025
Made it with ciabatta—held up great with the fries. 10/10.
Coco’s Recipes
9/27/2025
Need! Going to try air-fryer fries next time.
Nutrition Facts
Serving Size: 1/4 sando
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
