My boyfriend knows his way around the kitchen and steak sandwiches are (one of) Eddie’s many specialties. So, we went out to dinner on Saturday, and had a LOT of food left over. Why do steak houses think you want to die from cardiac arrest while still in their establishment? How much beef can (should??) one per person eat?! Due to portion size, we had leftovers of some very delicious steak. If you didn’t have a steak in double digit ounces the night before, make double of your ‘at home’ portion and try these out. I’m sure you’ll be happy you did. As far as the cut of meat is concerned, my favorite is a Ribeye, trimmed of fat and grilled in a hot pan to medium rare. It’s so tender, but fatty enough to be super flavorful. I go for a leaner Ribeye when I have the opportunity, but a filet or NY strip will also do the trick. Finally, the cheese is open for interpretation – this time we did a bleu cheese from Oregon (P.S. Point Reyes Bleu Cheese from Northern California is also amazing), very salty and tangy. Last time we used Beecher’s Flagship cheddar. I’m not even a real cheddar fan, but it is quite becoming on the steak.
1 sweet onion, diced into ½” pieces
1 tablespoon Safflower or Olive oil
4 thick slices of fresh artisan bread, such as a chewy Italian loaf
8-10oz steak (cooked medium rare, sliced very thinly and trimmed of fat)
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
6oz Bleu cheese (divided)
A handful of arugula (optional)
Preheat oven to 400*F. Warm the oil in a skillet to medium. Saute onion for 7-8 minutes, caramelizing them slowly. Patients is truly a virtue when browning onions, so make peace with the process and keep your hands away from the temperature knob. Cut 4 thick slices of bread, place on a cutting board or cookie sheet as you’ll use this for workspace. In a bowl, combine steak, Worcestershire, salt/pepper. Portion a small amount of cheese on each piece of bread, top with steak, cooked onions and remainder of cheese. Bring your mobile workspace over to the oven and carefully place sandwiches directly on oven racks, positioned in the center of the oven. Bake for 7-8 minutes, until cheese is melted and steak is warmed through. Remove from oven, plate and top with arugula.
Make this a complete meal by serving with steamed broccoli. Finally, try to savor these; you’ll notice suddenly no one will be speaking at your table. Just eating.