It's Wednesday, and you know what that means at my house...sandwich night. I've been craving a good steak sandwich for a few months now (ever since I was passing through the airport in Philadelphia and saw signs for Philly cheese steak sandwiches). This is my somewhat gourmet-ified version using very peppered steaks, Roquefort cheese, caramelized onions, and a dash of rosemary. Don't worry gourmet doesn't mean time-consuming and this dish is fast and packed full of flavor. Be sure to make this one for your husband or boyfriend because it's bound to please their manly taste-buds. Pair it with a robust red wine, light a few candles, and you've got yourself one surprisingly romantic dinner. For the recipe, read more
2 boneless strip steaks(about 3/4 pound each)
Cracked black pepper
1 clove garlic
1/4 pound Roquefort cheese
Caramelized Onions, recipe below
1 sprig fresh rosemary
- Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
- Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove.
- Heat a cast-iron skillet over high heat, and sear the steaks on both sides.
- Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare.
- Sprinkle with salt, and let steaks sit for 5 minutes.
- Cut toasted baguette into four equal pieces.
- Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary.
- Serve immediately.
Substitute: a less expensive steak, such as London broil—just marinate it overnight in a mixture of oil and vinegar.