It's Sunday, so that means I sleep in until 7... 8 if I'm lucky, get to the store, and get back and make something scrumptious and chill. Well on this day, things were a bit off. I woke up at an unheard of 8:30, there was snow and ice everywhere, and I had no motivation at all. After picking through the glacier that sat on my car- I was off to the store to get supplies.
On the menu: a steak and cheese sandwich to end all steak and cheese sandwiches. Sounds simple, and it is, but the flavor is insanity. I'm dabbling a little in my own Tyler's Ultimate... Meaghan's Ultimate.
The things you will need areeeee...
The things you will need areeeee...
-1 8oz filet mignon
-1 6 inch fresh roll of your choice
-4 thin slices sharp New York cheddar cheese
-1 tbs dijon mustard
-1 small sweet onion
1. Preheat the oven to 400F.
2. Prep the steak by patting dry with a napkin and season well with salt and pepper.
3. Place an oven safe skillet(cast iron is perfect) on a medium high heat. Throw a sliver a butter in there for some flavor.
4. When your pan is screaming hot, carefully place the filet to sear quickly on both sides. Once flipped, place in the preheated oven for 15 mintes for a nice pink middle.
**SNEAK PEAK**
omg.
5. While the steak cooks, slice the onion and throw into a skillet on medium high heat. You are looking for a quick saute on these to get some good color and flavor. Cook until crunchy and brown.
6. Slice the roll through the middle like a hamburger roll.
7. Smear that baby with butter, dijon, salt, and pepper.
8. Once your steak is done to absolute perfection, cover with foil and let it rest for a few minutes.
9. With the oven still on 400F, put the bun in the oven and let it toast up- watch it though, don't let the baby bun burn. You're looking for a good light crunch- should only take a few minutes.
10. When your bun is good and toasted, time to start building the dream.
11. Time to get a little Drake on this sandwich and start from the bottom- take the bottom bun, place 2 slices of cheddar, a layer of the onions, slices of your steak, and the final 2 slices of cheese- don't put the top on yet.
12. Change the oven to a low broil and stick the sandwich in there- still no top, let that broil do it's magic.
13. When the cheese is nice and ooey gooey, take it out of the oven and pop the top on. Now you can take a second and look at that pretty thing you just made.
You're golden.
This is a no frills, no fuss, perfectly, simple, and tasty sandwich.
So after I stuffed myself like a Thanksgiving turkey, I did have a few leftover ingredients. Those went in the fridge for a later feeding. Well that later feeding is now.
So it's now Tuesday night and in between laundry, Entourage, and making some breakfast for tomorrow, I'm needing some grub. Light bulb- leftover steak, onions, and cheese... and obviously more dijon! I had some garlic pizza dough that was begging to be touched in the fridge. I grabbed it and worked my magic. Oven to 400F, rolled it nice and thin, some olive oil, dijon, salt, and pepper on the dough. On the rest of my cheddar went along with the filet and onions. Popped it in the oven for about 10 minutes. I'm telling you, this was a thing of beauty- golden, crispy, beautifully melted cheese, salty, meaty ugh. Just great.
Other things Dijon is perfect for you ask? A layer in some puff pastry, black forest ham, and cheddar. Slather some chicken thighs with Dijon, bake at 350F for 40 minutes- great for a salad! Mix with mayo and finely chopped garlic and it makes a great spread for sandwiches. Mix with BBQ sauce and it makes a killer grilling condiment! What it boils down to is that you can do anything with it, it's mustard!
Perfect ending to the day- now it's time for some more Entourage before New Girl starts! Nick and Jess, am I right?
-Meaghan
So after I stuffed myself like a Thanksgiving turkey, I did have a few leftover ingredients. Those went in the fridge for a later feeding. Well that later feeding is now.
So it's now Tuesday night and in between laundry, Entourage, and making some breakfast for tomorrow, I'm needing some grub. Light bulb- leftover steak, onions, and cheese... and obviously more dijon! I had some garlic pizza dough that was begging to be touched in the fridge. I grabbed it and worked my magic. Oven to 400F, rolled it nice and thin, some olive oil, dijon, salt, and pepper on the dough. On the rest of my cheddar went along with the filet and onions. Popped it in the oven for about 10 minutes. I'm telling you, this was a thing of beauty- golden, crispy, beautifully melted cheese, salty, meaty ugh. Just great.
Other things Dijon is perfect for you ask? A layer in some puff pastry, black forest ham, and cheddar. Slather some chicken thighs with Dijon, bake at 350F for 40 minutes- great for a salad! Mix with mayo and finely chopped garlic and it makes a great spread for sandwiches. Mix with BBQ sauce and it makes a killer grilling condiment! What it boils down to is that you can do anything with it, it's mustard!
Perfect ending to the day- now it's time for some more Entourage before New Girl starts! Nick and Jess, am I right?
-Meaghan
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