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Today's Special: Peppered Steak Sandwiches

Today's Special: Peppered Steak Sandwiches



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




Peppered Steak Sandwiches

From Everyday Food magazine

2 boneless strip steaks(about 3/4 pound each)
Cracked black pepper
1 baguette
Olive oil
1 clove garlic
Salt
1/4 pound Roquefort cheese
Caramelized Onions, recipe below
1 sprig fresh rosemary

  1. Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
  2. Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove.
  3. Heat a cast-iron skillet over high heat, and sear the steaks on both sides.
  4. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare.
  5. Sprinkle with salt, and let steaks sit for 5 minutes.
  6. Cut toasted baguette into four equal pieces.
  7. Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary.
  8. Serve immediately.

Serves 4.

Substitute: a less expensive steak, such as London broil—just marinate it overnight in a mixture of oil and vinegar.

[recipe|nid=106133]

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