Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 7 2013
Manly Steak Sandwich
6-8 oz. rib-eye steak
1/4 cup onions, sliced into half moons
1/2 cup sliced white mushrooms
1 Tbsp steak sauce (like A1)
French roll, cut into 2 sandwich portions and split horizontally
Garlic mayonnaise (see below)
2 slices Vermont white cheddar (about 2 oz)
Arugula, dressed with balsamic vinaigrette
Unsalted butter
For the garlic mayonnaise: peel 1 garlic clove and mince. Combine with 2 tablespoons of mayonnaise. Set aside.
Melt 1 tablespoon of butter on a skillet over medium heat until slightly brown.
Saute onions until softened, about 2 minutes. Add mushrooms until cooked through, about 2 minutes.
Pour in 1 tablespoon of steak sauce into skillet – I use A1 sauce. Let it simmer to a glaze and coats the onions and mushrooms nicely. Season with salt and pepper.
As you are sauteing the vegetables, butter both sides of bread and lightly toast in an oven or grill pan.
Once the steak has finished resting and the vegetables are cooked, spread garlic mayonnaise and then the cheese on bottom sides of toasted bread. Place bottom sides of bread on foil-covered pan and broil in the oven until cheese is melted.
Meanwhile, slice steak thinly and toss arugula with a touch of balsamic vinaigrette.
Assembly: Place steak slices on top of melted cheese. Top with glazed onions and mushrooms and dressed arugula.