Sandwiches are a lot like salads — the possibilities are endless, they’re perfect as single servings, and despite their reputation as simple, they can truly be quite gourmet.

On my quest to create another delicious hot sandwich on this cold day, I really tested my taste buds. I caramelized onions!

I don’t normally use onions. I think they steal the scene from other ingredients in a dish and are best left untouched. However, something was telling me to give them a second chance today, and it was totally worth it. The sweet, caramelized onions balanced the savory beef and the salty, smoky manchego cheese in this week’s single serving recipe: sweet onion cheesesteak.

I used venison chip steak because that is what I have in my freezer, but I suggest you purchase a small cut of beef from the butcher counter at your grocery store, and slice it very thin. You could use something like SteakUms, if you wanted, but I think you’ll appreciate the quality of fresh beef in this hot sandwich. As another alternative, you could use leftover steak, sliced thin, or cook an entire steak and use the leftovers in salad or in a stir fry.

Tip: Slice or chop an onion, and freeze it in a zip-top bag for later use. When you’re ready to use it, place the bag in a bowl of hot water for a few minutes. The onions won’t completely thaw, but you will be able to spoon out your measurement and refreeze the rest.

Recipe: Sweet onion cheesesteak
Serves one

1 Tbsp butter
2 slices off of a medium onion (about 1/4 cup)
1 tsp brown sugar
1/8 tsp salt
1 onion roll
1/3 cup shredded manchego cheese
1 Tbsp lite mayonnaise
1 tsp basil pesto
4 oz thinly sliced steak
1 Tbsp olive oil

Preheat a panini press.

Melt butter over medium-low heat in a small skillet. Add onion slices, and sprinkle with salt. Allow onion to sweat and become soft and translucent. Add brown sugar, and toss to mix. Once the onions are very soft and caramelized, about 20 minutes, transfer them to a small bowl.

To the same pan over medium heat, add the thinly sliced steak. Cook the meat until it is browned through, stirring or flipping occasionally, about ten minutes. Remove from heat.

In a small bowl, combine mayonnaise and pesto. Slice open the onion roll, and spread basil mayo on each side. Layer with meat, caramelized onions, and cheese, close the sandwich, and place in a hot panini press. Grill for three to five minutes. Slice in half, and enjoy.

Directions if you don’t have a panini press:
Instead of removing the meat from the heat, keep it in the pan. Gather it into a small pile, top with onions, then cheese. Place the open onion roll cut-side down on the pile. Leave it there for two to three minutes to allow the cheese to melt. Pinch the sandwich together, and with a spatula under the meat, scoop it up and turn it over. Close the sandwich, plate, and enjoy.