BlueCheeseSteakSandwich-JimNorton-e1305038354697-288x192

Photo by Jim Norton

Recipe:

Print Email

Ingredients:

Print

Blue Cheese Steak Sandwich

By

A fine steak sandwich is a satisfying, casual meal, easily made with sandwich toppings from the grocery store. One of my favourite combos is blue cheese dressing with grilled tomatoes and green onions. Look for a boneless steak about 1″ thick for easy slicing.


  • Serves: 4-6
  • Course: Lunch

Ingredients

  • 1–1½ lbs (500–750 g) strip loin or rib-eye steak
  • 1 bunch green onions, trimmed
  • 3–4 firm tomatoes, thickly sliced
  • Olive oil
  • Montreal steak spice
  • Salt, pepper, and sugar
  • 2 baguettes or ciabatta loaves
  • ½ cup (125 ml) blue cheese salad dressing
  • Arugula or radicchio leaves

Preparation

  1. Preheat grill to medium-high. Rub steak, green onions, and tomato slices with oil. Sprinkle meat with steak spice or salt and pepper, and each tomato slice with a little salt and a pinch of sugar.
  2. Lightly oil grill. Grill steak 4–5 minutes on one side, until well browned. Meanwhile, slice bread lengthwise and spread with blue cheese salad dressing.
  3. Flip steak and add green onions and tomatoes to grill. Watch vegetables carefully, turning as soon as grill marks form—tomatoes should just heat through and caramelize slightly; green onions should soften and brown but not char.
  4. When steak is grilled to your liking, remove to a cutting board and let rest a few minutes before slicing thinly and overlapping on bread. Top with green onions, a layer of arugula or radicchio leaves, and tomatoes. Cover with top of bread, gently press down, and cut each sandwich into 4-6 pieces.
  5. Tips
  6. - Sandwich combinations are limitless: Grill chicken breasts instead of steak; use creamy Caesar or Italian dressing instead of blue cheese. Add store-bought spreads, such as tapenade, pesto, or horseradish, and grill red and yellow peppers, slices of red onion, or portobello mushrooms.
  7. - Almost any cheese will work—crumbled feta, nutty Emmental or fontina, even fresh cheese curds. If you like the crunch of panini, put the assembled sandwich on the grill, lay foil on top, then weigh down with a heavy frying pan. Grill about 2 minutes, flip, and grill the other side.

No comments

You need to be logged in or a registered user to leave a comment

Log in  |  Register


Tonight on Cottage Life

  • 06:00 pmWEEKEND RENO
  • 06:30 pmWHAT'S FOR SALE
  • 07:00 pmBUYING HAWAII
  • 07:30 pmCOLIN AND JUSTIN'S CABIN PRESSURE
  • 08:00 pmEPIC - SEASON 1
  • 09:00 pmBACKROAD BOUNTY
  • 10:00 pmFISHING ADVENTURER
  • 11:00 pmBUYING HAWAII
  • 11:30 pmBUYING THE BAYOU
View Full Schedule

MOST POPULAR


Monda Rosenberg