Steak Sandwich with Caramelised Onions and Blue Cheese Sauce
By Samira Cole
Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Level
Medium
Very high heat can give dry steak a browned exterior while keeping the interior juicy․ Longer rest time can help keep steak juicy‚ especially thicker cuts․ I serve sliced blue cheese steak with warm onions and ciabatta bread to provide a contrast in flavors between the blue cheese and the steak․
Onions take longer to cook than steak․ To cook onions‚ I sauté them in a nonstick pan over low heat with vinegar and sugar for several minutes to make them sticky before taking them out of the pan․ Sugar can make onions sweet․ To fix burnt onions‚ add a little water and stir with a wooden spoon to loosen browned and caramelized bits in the pan․
For steak‚ select a heavy stainless steel or cast iron skillet large enough to sear at high temperatures․ Let the added oil heat for 10 seconds after you put it in the pan before searing the steak․ Pat dry before cooking to avoid steaming the meat․ Add butter‚ rosemary‚ garlic‚ and thyme to the pan after flipping the steak and continue to baste until the steak browns․
The sauce is prepared in the pan used to cook the steak with leftover liquid from the steak․ I heat the sauce until the cheese is melted and thickened․ I add leftover juices from the steak to thicken the sauce․ Toast slices of ciabatta bread in a broiler․ Assemble the sandwich․
Why you'll love this recipe
- Tenderized onions cooked slowly turn soft and sticky when mixed with blue cheese sauce․
- A hot cast-iron pan quickly cooks the outside of the steak while keeping the inside medium-rare․
- Buttering the steak while it cooks in the pan adds flavor to the steak․
- Pan juices and other liquid ingredients in the sauce add beef flavor․
- Ciabatta holds pizza toppings on the grilling grate and prevents sauce from soaking into the bread's cut sides․
- Thin slices across the grain are more tender than thick slices along the grain․
Ingredients
- •2 8 oz / 225 g each steaks (at room temperature)
- •2 tbsp / 30 g unsalted butter
- •2 sprigs fresh thyme
- •1 large sprig fresh rosemary
- •2 cloves garlic (left in skins and lightly crushed)
- •120 ml / 1/2 cup beef stock
- •240 ml / 1 cup double or heavy cream (at room temperature)
- •100 g / 3.5 oz blue cheese (crumbled)
- •1 heaped tbsp fresh chives
- •oil (as needed)
- •salt (as needed)
- •black pepper (as needed)
- •400 g / 14 oz red onions (thinly sliced)
- •½ tbsp olive oil
- •1 tbsp balsamic vinegar
- •1 tbsp brown sugar
- •1 tbsp unsalted butter (for the onions)
- •¼ tsp salt (for the onions)
- •⅛ tsp black pepper (for the onions)
- •2 ciabatta rolls
- •1 beef tomatoes (1-2, sliced)
- •2 pinches rocket or arugula
- •1 tbsp olive oil (for brushing the bread)
Instructions
- 1
Heat 1 tbsp unsalted butter and 1/2 tbsp olive oil in a pan over medium heat, then add the 400 g sliced red onions.
- 2
Fry the onions for 15 minutes, stirring somewhat frequently, until soft and golden.
- 3
Stir in 1 tbsp balsamic vinegar, 1 tbsp brown sugar, 1/4 tsp salt, and 1/8 tsp black pepper, then lower the heat slightly.
- 4
Fry for another 15-20 minutes until the onions are completely soft, sticky, and sweet. If fond builds up, add a dash of water and scrape it off with a wooden spoon, then remove the onions from the pan.
- 5
Pat both steaks dry with kitchen roll and generously season both sides with salt and black pepper.
- 6
Heat a large heavy-based or cast-iron pan over high heat until smoking hot, then add a drizzle of oil.
- 7
Wait 10 seconds, add the steaks, and fry for 2 minutes, until blood or moisture rises to the surface.
- 8
Flip the steaks and fry for 1 minute.
- 9
Add 2 tbsp unsalted butter, 1 large sprig rosemary, 2 lightly crushed garlic cloves, and 2 sprigs thyme, then baste the steaks for 1 more minute.
- 10
Remove the steaks and leave them to rest. Leave the herbs and garlic in the pan, then thinly slice the steak just before serving.
- 11
Lower the heat to medium and pour 120 ml beef stock and 240 ml double or heavy cream into the pan, scraping up the browned bits.
- 12
Stir in 100 g crumbled blue cheese and 1 heaped tbsp fresh chives, then simmer for around 5 minutes, stirring somewhat frequently, until the cheese melts and the sauce thickens.
- 13
Pour the steak resting juices into the sauce, remove the garlic, rosemary, and thyme, then simmer for a minute or so until it thickens again.
- 14
While the sauce simmers, halve the 2 ciabatta rolls and place them cut-side up on a baking tray.
- 15
Brush the ciabatta with 1 tbsp olive oil and grill until golden and crisp.
- 16
Layer the bottom ciabatta halves with caramelised onions, sliced tomatoes seasoned with a pinch of salt and black pepper, rocket, steak, and blue cheese sauce.
- 17
Add the ciabatta tops, slice the sandwiches in half, and serve fresh.
FAQ
Nutrition (per serving)
Calories
794
Protein
38.61g
Fat
50.5g
Carbs
48.52g
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