SIMPLE STEAK SANDWICH Nov 13 Written By Eleanor Debel PrintSIMPLE STEAK SANDWICH Yield 2-3Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1-2 lbs Ribeye Steaks (or any cut you prefer) 2-3 Tbsp preferred seasoning blend/seasoning salt Sandwich sauce: 2 Tbsp mayonnaise 1 Tbsp mustard 1 tsp worcestershire sauce 1 Tbsp chopped olive bruschetta or tapenade 1 Tbsp fresh chives or cilantro, finely chopped To Assemble:1 Baguette2-3 slices of horseradish cheddar, or sharp cheddar cheese 1 large tomato, thinly sliced Kosher salt and black pepper Banana peppers InstructionsPreheat your oven to 200 F. Season the ribeye steak evenly over both sides with seasoning blend, salt and pepper (or seasoning salt if using). Place onto a sheet tray with a wire rack set inside, this will help the steaks cook evenly as they reverse sear. Once the oven is preheated, put in your steaks and let cook for 30-45 minutes until the internal temperature of the steaks registers 120 F. While the steak cooks, stir together the mayonnaise, mustard, worcestershire sauce, chopped olives and herbs. Season with a little salt and pepper if necessary and place in the fridge until ready to assemble the sandwiches. When the steaks have cooked to 120 F remove them from the oven and set a large cast iron skillet over high heat. Add a drizzle of olive oil and once it’s smoking hot, add the steaks and sear on either side for 1 minute, this way you don't overcook the steak but will develop a nice crust on the outside. Remove the steaks to a cutting board and let rest while you prepare the rest of the sandwich elements. Slice the baguette into 2-3 portions depending on its size. Slice each portion lengthwise to open up like sandwich bread. If desired, scoop out some of the soft inside of the pieces to make room for more fillings. Place the cheese slices on the bottom halves and broil for 2-3 minutes until melted and bubbling. Place 3-4 slices of tomato over the cheese and season with salt and pepper. Slice the steak as thick or as thin as you prefer, lay slices over the tomato and then a lather of the creamy sauce on top. Top with the other half of the baguette and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasy Eleanor Debel
SIMPLE STEAK SANDWICH Nov 13 Written By Eleanor Debel PrintSIMPLE STEAK SANDWICH Yield 2-3Prep time10 MinCook time30 MinTotal time40 Min Ingredients 1-2 lbs Ribeye Steaks (or any cut you prefer) 2-3 Tbsp preferred seasoning blend/seasoning salt Sandwich sauce: 2 Tbsp mayonnaise 1 Tbsp mustard 1 tsp worcestershire sauce 1 Tbsp chopped olive bruschetta or tapenade 1 Tbsp fresh chives or cilantro, finely chopped To Assemble:1 Baguette2-3 slices of horseradish cheddar, or sharp cheddar cheese 1 large tomato, thinly sliced Kosher salt and black pepper Banana peppers InstructionsPreheat your oven to 200 F. Season the ribeye steak evenly over both sides with seasoning blend, salt and pepper (or seasoning salt if using). Place onto a sheet tray with a wire rack set inside, this will help the steaks cook evenly as they reverse sear. Once the oven is preheated, put in your steaks and let cook for 30-45 minutes until the internal temperature of the steaks registers 120 F. While the steak cooks, stir together the mayonnaise, mustard, worcestershire sauce, chopped olives and herbs. Season with a little salt and pepper if necessary and place in the fridge until ready to assemble the sandwiches. When the steaks have cooked to 120 F remove them from the oven and set a large cast iron skillet over high heat. Add a drizzle of olive oil and once it’s smoking hot, add the steaks and sear on either side for 1 minute, this way you don't overcook the steak but will develop a nice crust on the outside. Remove the steaks to a cutting board and let rest while you prepare the rest of the sandwich elements. Slice the baguette into 2-3 portions depending on its size. Slice each portion lengthwise to open up like sandwich bread. If desired, scoop out some of the soft inside of the pieces to make room for more fillings. Place the cheese slices on the bottom halves and broil for 2-3 minutes until melted and bubbling. Place 3-4 slices of tomato over the cheese and season with salt and pepper. Slice the steak as thick or as thin as you prefer, lay slices over the tomato and then a lather of the creamy sauce on top. Top with the other half of the baguette and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasy Eleanor Debel
