Sandwiches should never be boring, soggy or too rich. The easiest way to ruin steak is to overcook it. I seared steak filets and made a homemade caesar salad for dinner the other night and used the leftover steak for sandwiches the next day. Here's how I did it:
Ingredients:
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About 2 oz. sliced steak (Whole Foods sells steak filets for $5.99 each)
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Two slices fresh bakery bread, your choice
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One thin slice of provolone cheese
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Mayonnaise
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Dijon mustard
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Crispy romaine leaves
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Sweet white onion
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Butter
I had leftover seared filets from the night before, so I pulled them out about half an hour before lunch so they weren’t too cold. Then, I sliced the steak not too thick or thin and set it aside.
I chopped about two tablespoons of a sweet white onion and sauteed it in butter over medium heat, making sure the onion didn’t burn. While that was cooking, I lightly toasted fresh bread from a grocery store bakery. Then, I spread mayonnaise on one piece and spicy dijon mustard on the other, layering the sandwich with crispy romaine leaves and thinly sliced deli provolone cheese.
Once the onion was caramelized, set the pan aside and add the onion to the sandwich. Cut in half and serve with chips, a salad or just on its own. This applies to chicken and fish, but keep in mind your choice of cheese.
