Steak and Cheese Sandwiches
Source of Recipe
From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse
Recipe Introduction
"Steak and tangy blue cheeseoooh, how could you go wrong? So fast and yet so goodwe could make Philly jealous."
List of Ingredients
◦ 1 baguette or other crusty country bread, about 24 inches long
◦ 6 tablespoons butter: 4 tablespoons melted, 2 tablespoons at room temperature
◦ 2 tablespoons olive oil
◦ 4 cups thinly sliced onions
◦ teaspoon salt
◦ teaspoon freshly ground black pepper
◦ 1 pound top sirloin steak
◦ cup Worcestershire sauce
◦ cup (about 4 ounces) grated or crumbled blue cheese
Recipe
Preheat the oven to 400 F. Cut the baguette into four 6-inch lengths. Split each piece in half horizontally, and brush the insides with the melted butter. Lay the bread, cut side up, on a baking sheet and toast in the oven until crispy, about 10 minutes. Set aside.
While the bread is toasting, heat the olive oil in a 14-inch skillet over medium-high heat. Add the onions, teaspoon of the salt, and teaspoon of the pepper. Cook, stirring as needed, until the onions are nicely browned, about 10 minutes.
While the onions are cooking, slice the steak with a very sharp knife into ⅛-inch-thick slices (see Note). Season the steak with the remaining teaspoon salt and teaspoon pepper.
Increase the heat under the skillet to high, move the onions to one side of the pan, and add the softened butter. When it has melted, add the steak and cook for 2 minutes without stirring. Add the Worcestershire and cup of the blue cheese. Using tongs or a metal spatula, mix the onions, meat, and cheese together and cook for 1 minute longer. Remove from the heat.
Divide the steak mixture, and any accumulated pan juices, evenly among the 4 bottom portions of the toasted bread. Sprinkle with the remaining cup cheese, and cover with the toasted bread tops. Serve immediately.
Makes 4 servings
❧ Note:
You may find the steak easier to slice thinly if you place it in the freezer for 10 to 15 minutes before slicing.
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