Slice the sweet onion and caramelize over low heat. After about 6 minutes, season with black pepper. Once softened, add sugar for extra caramelization. Finish with 1 tablespoon of unsalted butter and some Worcestershire sauce for color and flavor. Set aside.
Add the shaved beef steak to the pan to get a good sear. Season with black pepper, Cajun seasoning, garlic powder, onion powder, smoked paprika, and cayenne pepper.
Flip and cook the steak through. Use scissors to cut up any larger pieces for a more tender bite. Stir in the garlic paste and a little bit of beef bouillon.
Add the caramelized onions back into the pan with the meat. Taste and adjust seasoning as necessary, then remove from heat.
Melt 1 tablespoon of unsalted butter in a clean pan over medium-low heat. Place the bread slices in the pan and add the habanero pepper jack cheese.
Stack the cooked steak and onion mixture onto one piece of bread. Top with extra cheese if you want a good cheese pull, add a little bit of parsley for freshness, and cover with the other piece of bread.
Spread Kewpie mayo on the outside of the bread to create a perfectly crispy crust. Slowly brown the sandwich on both sides over low heat to prevent burning.
Remove from heat to cool slightly, cut in half, and serve alongside your favorite side dish like waffle fries.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →