BLUE CHEESESTEAK SANDWICH

Ingredients

• 3 sweet onions 

• 2 Tbsp butter 

• 1 Tbsp sugar 

• 2 Tbsp Worcestershire 

• 2 lb steak of choice (filet, sirloin, or flank are ideal)

• 1/4 cup butter 

• 2 large sprigs of rosemary

Topping: 

• 1/2 cup pickled red onions

• 1/2 cup pickled jalapeños

• 1/4 cup kalamata olives, pitted 

• 1 Tbsp olive oil 

• 2 tsp white vinegar 

• 1 tsp fresh rosemary 

Sauce: 

• 1/2 cup mayo 

• 1/2 cup sour cream 

• 4-6 ounce blue cheese 

• 1 lemon, zest, and juice 

• 1 tsp dried parsley 

• 1 tsp salt and pepper 

• Buttermilk until desired thickness 

To assemble: 

• 1 oz Arugula 

• 1 Tbsp balsamic vinegar 

• Crispy onions 

• 1 Tbsp olive oil 

• Squeeze of lemon 

• 1/2 cup cooked French Fries (air fried suggested)

• 2-4 French loaves 

• Dijon mustard
  

Directions

Step 1

Peel and thinly slice onions. In a saucepan on low heat, melt butter, toss in onions, and add sugar, and Worcestershire sauce.  Allow them to cook uncovered for 20-30 minutes or until the onions are tender, stirring occasionally.

Step 2

Take the steak out of the refrigerator and let it sit for about 30 minutes, allowing it to reach room temperature before cooking.  In the meantime, make your toppings.

Step 3

To make the topping, place the pickled jalapeños, pickled red onion, and kalamata olives onto a cutting board and roughly chop them together. Place the mixture in a small bowl, drizzle in olive oil, vinegar, and rosemary. Stir to combine.  Set aside.

Step 4

Add sour cream, mayonnaise, crumbled blue cheese, lemon zest, lemon juice, parsley, salt, and pepper.  Start to drizzle in buttermilk.  Stir to combine thoroughly.  Add more buttermilk till you get your desired thickness. Once consistency to your liking is reached, set the sauce aside.

Step 5

Once the steak is at room temperature, salt both sides—Preheat the pan to high.  Place steaks in a preheated pan and gently press.  Place steak weights onto steak, then sear in pan for 4 to 5 minutes.  Turn the steaks over and continue to cook for an additional 5 to 7 minutes for medium (140 degrees), an additional 7 to 8 minutes for medium rare (145 degrees), or an additional 8 to 10 minutes for medium-well (150 degrees). Color alone is not an indicator, checking the temperature is best.

Step 6

Add butter and rosemary when the steak is about 20-30 degrees from the desired temperature. Base the steak with rosemary-infused melted butter by tilting the pan and continually spooning the melted butter onto the steak.  Once the steak is done, remove it from the pan and allow it to rest.

Step 7

To begin sandwich assembly, place the arugula in a small ball, drizzle with balsamic vinegar, crispy onions, olive oil, and lemon, and give it all a toss.

Step 8

Next, cut rolls in half, spray lightly with olive oil, and place cut side down onto pan to toast for 1 to 2 minutes, or place in the broiler for about 1 minute.  Keep an eye on the bread, so it doesn’t burn.  Once done, spread Dijon mustard onto one side of the bread, spread some of the olive toppings, and the dressed arugula.

Step 9

Thinly slice steak across the grain on the diagonal. Divide the cut steak between the 2 sandwiches, placing it on the prepared bottom half of the bread. Add French fries right on top of the steak. Spread blue cheese sauce, top the sandwich, and serve immediately.