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Steak Sandwiches

January 2, 2009 | Meat & Poultry, Sandwiches


If you ever have some left over steak (which we always seem to have now that our kids are no longer living here), a tummy filling open faced steak sandwich is great the next day for lunch or dinner. You can always cook up steak fresh for this recipe if you don’t have any leftover.

Fork and Knife Steak Sandwiches
Serves 4

This hearty sandwich eats like a meal and can be made ahead and heated under the broiler just before serving.

1 tablespoon extra virgin olive oil
1 large onion, sliced
¼ cup mayonnaise
1 tablespoon whole grain mustard
4 thick slices sourdough bread
1 pound New York strip steak, cooked, trimmed of fat, and sliced
Salt and pepper
4 thick slices Swiss or Cheddar cheese

Heat olive oil in a large skillet over medium heat; add onions and cook until softened and golden brown, stirring occasionally. Remove from heat and set aside.

Combine mayonnaise and mustard, and spread onto bread slices. Lay bread onto a broiler pan lined with foil, and then top each with roast beef, salt and pepper to taste, onions, and a slice of cheese. Place under the broiler just until cheese is melted and sandwich is heated through. Serve immediately.

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