Steak Sandwiches

Robert and I had a favorite take-out restaurant just across the way from Erol’s. Dad would let each of us choose our Betamax movie, then we would head to Taco Grande - nothing like Taco Bell - where two Asian women who ran a Mexican place just happened to make the best steak and cheese of my life. I was reminded of them one day when watching Ina Garten make steak sandwiches with arugula. I have made this rendition for several Super Bowl parties. My next door neighbor, Lowell, call sign Larry, can’t get enough of them, as long as I hold the mayo on his. It’s the caramelized onions that make them. . .

2 rib eye steaks, at least 1 1/2 inch thick

2 T olive oil

1/2 T butter

1 tsp sugar

2 onions, sliced

1 bell peppers, sliced

1 cup of shredded lettuce

2 cups shredded provolone or monterey jack

1 whole baguette

Salt and pepper

Optional: mayonnaise, horseradish

~ Preheat oven to 375º F.

~ Salt and pepper both sides of steaks, let sit for 20 minutes while cooking onions.

~ On medium-low, sauté onions in 1 T of olive oil, 1/2 T butter, and tsp of sugar.

~ Allow onions to caramelize for 30 minutes.

~ Sear rested steaks in 1 T of olive oil in oven safe skillet, about 4 minutes each side.

~ Move steaks to oven for 5 minutes, then remove steaks from pan, and cover in foil for ten minutes.

~ Slice baguette in half and toast in oven for 5 minutes.

~ Slice steak on bias, return to medium-high pan and cover with caramelized onions and cheese.

~ Add 1 T of water to pan and cover till cheese is melted.

~ Layer steak, onion, cheese, peppers, and lettuce on toasted baguette.

“The only time to eat diet food is while you’re waiting for the steak to cook.”

~ Julia Child