STEAK SANDWICH
Friday night delight....I like this with an ice cold, Grey Goose martini. From Firefly, a bistro-type restaurant in Chicago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside.
- Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside.
- Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.
- Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.
Nutrition Facts : Calories 504.1, Fat 46.3, SaturatedFat 20.6, Cholesterol 106.8, Sodium 124.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 16.5
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