Sometimes a carnivorous, cheesy, crusty, rough-and-tough sandwich is what we need at the end of a long day.I was dreaming of the creation of this beast for hours before its realization. Thinly slicing a steak then sauteeing it makes for tender meat. Semi-freezing the steak makes it easier to get very thin slices. Cheese, melty, gooey cheese is a must. Garlic was just too pungent at the time, so sweet onions would take its place. Finally, fresh crusty baguette, with something-something smeared inside finishes it off. To make the sandwich even more perfect than it already is, I enveloped it in aluminum foil and let it steam in a warm oven for a couple of minutes to meld all the flavors. It was indescribably good.
1 Tbsp butter
2x250g steaks, sliced very thinly
1 large onion, sliced
1 baguette, cut in half
4 tsp Dijon mustard
2 Tbsp cream cheese
1 clove garlic
1/2 tsp salt & pepper
100g kashkaval or sharp cheddar
*Note: if you semi-freeze the steak it is much easier to slice thinly.
Heat the butter in a pan and saute the onion until softened.
Season with the salt and pepper and perhaps a pinch of sugar to help the caramelization process.
Add the meat over high heat and toss to sear and cook the meat.
Meanwhile, split the baguette halves from one side to open like a book.
Cut the garlic clove in half and rub all over the inside of the baguette halves.
Smear one side with mustard and the other with cream cheese.
When the meat is cooked to your liking, divide it among the baguette halves and top with cheese (kashkaval is great, otherwise just use your favorite cheese or sharp cheddar.
Close the sandwich and wrap in foil.
Bake in a 250F oven for 15 minutes to let it steam itself and melt the cheese.