Steak Sandwiches

October 24, 2012

I’d been craving a good steak sandwich, with good meat and lots of cheese.  This is what we came up with.  A spicy steak, smothered with onions.  Some with blue cheese and some with provolone, depending on preference. Delicious!

  • Baguettes or your favorite sandwich rolls
  • Steak, boneless sirloin here
  • Yellow or White Onions, 3 or 4
  • Butter, several tablespoons
  • Salt
  • Black Pepper
  • Red Pepper
  • Paprika
  • Granulated Garlic
  • Blue Cheese and/or Provolone Cheese

Slice the onions and melt a couple of tablespoons of butter in a large skillet over medium low heat.  Add the onion and let it cook, stirring occasionally.

Season one side of the meat with a generous sprinkling of all the spices, pressing it in a little so it sticks.

Turn on the griddle or heat a large saute pan over medium heat.  While it’s heating, slice the bread and spread it with a little softened butter.

Put the bread on the griddle, butter side down, long enough for it to get a little toasty.  Set it aside on a large baking sheet for now.

Turn the griddle or saute pan heat up to high.

The onions should be getting nice and brown and caramelized by now so remove them from the heat and set them aside.

Once the griddle or pan is nice and hot, add a little butter then put the steaks on, seasoned side down.  While they’re cooking, season the top side.

Once they’re nice and brown underneath turn them over and cook them to your liking.  Remember, the meat will cook just a little more later so you might want them slightly more rare than usual.

Turn the broiler on at about 400 and let it preheat. Remove the steak from the heat and let it stand a minute or two before slicing it into thin strips.

Try to resist the polite begging while you’re slicing the meat.

Pile each roll with meat and onions.

T0p each sandwich with cheese, either a bunch of crumbled blue cheese or a slice or two of provolone.

Slide the baking sheet into the oven, a few inches below the heat, and let the cheese get all bubbly.  It’ll only take a few minutes so keep a close eye on it and don’t let it burn.

Serve them up hot and enjoy!

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{ 6 comments… read them below or add one }

1 sbuent October 24, 2012 at 1:22 pm

The food is gorgeous but the sweet dog is better. I hope he got a taste. I train all my dogs not to enter the kitchen, which does not minimize the begging (they sit at the door) but does keep me from tripping over them.

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2 karenbove October 24, 2012 at 1:26 pm

She did get a taste :) I swear I’m going to break a leg tripping over her one day. I should keep her out of the kitchen but our floorplan makes it a big of a challenge.

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3 Winnie October 24, 2012 at 1:47 pm

These look so delicious! Your dog is precious too! When I was a kid, we had a doberman, and it was tall, and she swiped the pot roast off the table while mom’s back was turned. Oh my…I can recall it like yesterday. Babygates went up after that when mom was resting meat.

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4 karenbove October 24, 2012 at 2:28 pm

Abby’s pretty mellow these days so she begs by staring you down with those big sad eyes. My sister in law has three big ridgebacks and they’re definitely tall enough (and mischievous enough) to swipe anything. I tend to forget that when I’m at her house and have nearly lost substantial parts of the meal while my back was turned :)

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5 Kristi @ My San Francisco Kitchen October 26, 2012 at 12:43 am

So glad I stumbled upon your blog, my husband would LOVE these sandwiches :)

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6 karenbove October 26, 2012 at 9:44 am

Thanks Kristi! They were definitely a hit here, and really pretty easy.

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