Chef John’s Steak Sandwich
Recipe Creator: Chef John
Is there anything better than a juicy steak sandwich with crispy onions and lots of cheese? We think not! This is a must-try recipe that uses two different Bothwell cheeses for added flavour.
Ingredients
Fried Onions
- 1 medium sized onion
- 1 cup milk
- 1 cup all-purpose flour
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. black pepper
New York Steak
- 1 New York steaks 10 oz (one 10 oz New York steak will make two steak sandwiches)
- 2 fl oz olive oil
- 2 crushed cloves of garlic
- 2 thyme sprigs
Sandwich Assembly
- Multi grain or plain baguette
- 1 Tbsp. Dijon mustard
- 2 tomato slices
- Small hand full of arugula approximately 16 to 20 leaves
- 2 slices Old Cheddar from Bothwell 450g Sliced Cheddar Variety Pack or Mozzarella from Bothwell 720g Costco Sliced Variety Pack
- 1 oz Non-GMO Sunny Dog Project Verified Barkin' Herbs & Garlic Cheddar
Directions
- Place one or two ounces of Non-GMO Sunny Dog Project Verified Barkin' Herbs & Garlic Cheddar in a small freezer bag and place in the freezer for two hours. When you remove the cheese from the freezer you will be able to break it into smaller pieces to make a crumble to top the steak
- Place the New York steak in a medium sized freezer bag with crushed garlic, black pepper, olive oil, thyme and allow the steak to marinate on the counter
- Heat grill to 450 degrees and cook for 8 to 10 min per side. Allow steak to rest for 10 minutes and cut into ½ inch slices. Season with salt and pepper
- To toast baguette, brush the inside of the cut baguette with butter and grill for 3 to 4 minutes
- For the onions, pour olive oil in a medium size sauce pot and heat to 350 degrees. About 3 inches of oil in the pot
- Slice the onions thin about 1/8 inch
- Once the onions are cut place half the onions in the milk. Shake off the excess milk and dredge in the flour mixture. Shake off the excess flour and fry in the hot oil for 2 to 3 minutes, until golden. Using a slotted spoon transfer onions to a plate lined with a paper towel to wick away the excess oil. Repeat with the other half of the onions.
- For the sandwich assembly, place Dijon mustard on the bottom of the bun followed by arugula and Old Cheddar slices. Next place the cut steak on the cheddar and arugula and top with cheese crumble and crispy onions. Place two tomato slices on the top of the bun and serve with your favorite accompaniments.