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Steak sandwiches and oven fries.

May 15, 2013

Well if I didn’t redeem myself with the orange chicken, I certainly did it with this recipe. No question. Any opportunity for Mike to eat steak is a good meal in his book. We had a couple ribeye steaks left from our cow that we purchased this winter, so sandwiches it was. I really had no idea what type of cut that is and if it would work well for sandwiches, but it totally worked. I could have cut it with a butter knife it was so tender. 

I adapted this recipe from a couple steak sandwiches I’ve made in the past, putting together all the good pieces into one. And I made oven fries with a mix of yukons and sweet potatoes. Mike of course prefers the regular potatoes and I the sweet potatoes. It really works out perfect for all involved.

Sandwiches:

1 lb ribeye steak

1 purple onion

3/4 cup chopped mushroom (or more if you’re mushroom fans)

2 cloves of garlic

Image

12 slices of havarti with dill

6 sourdough rolls 

S&P

Garlic aioli:

1/3 cup mayonnaise

1 tbsp stone ground mustard

1 garlic clove, pressed or finely minced

Cut onions into thin rings and then slice in half, chop mushrooms and garlic and add to pan over medium low heat with 1 tsp of olive oil. Cook down while you prepare the rest of the meal.

Bring steaks to room temperature and season with salt and pepper. Heat grill to medium heat and cook to your desired doneness. I went about 8 minutes for medium. Remove steaks from grill and let rest, important step (thanks for the tip, Kristen).

For the aioli, mix together the mayo, mustard and garlic and let sit.

To build the sandwiches, top rolls with steak and sliced cheese and broil for a couple minutes to melt the cheese. Spread aioli on top half of bun and top melted cheese with onion and mushroom mixture.

Oven fries:

1 lb yukon potatoes

1 lb sweet potatoes

Seasonings of your choice

Slice potatoes into thin wedges and mix with seasoning and olive oil. I used garlic powder, oregano, a little creole seasoning and s&p. Bake at 400 degrees for about 35-40 minutes, depending on the thickness of your potatoes. Flip the potatoes half way through cooking to brown both sides.

If steak and potatoes isn’t man pleasing, I don’t know what else I can do. 

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