Chicago Steakhouse Sandwich

In honor of my sister and brother-in-law running the Chicago Marathon earlier this month and posting some pretty dang impressive times in the process (4:08 and 4:24 respectively), I present you the Chicago Steakhouse Sandwich (recipe courtesy of Jeff Mauro, “The Sandwich King”).

This is one delicious sandwich, and I love me a good sandwich. It starts with juicy, medium rare ribeye, topped with a garlicky spinach with a little heat from red pepper flake, topped with a blue cheese buttermilk spread on a crusty roll. Yum. I also added some super ripe beefsteak tomato slices, since everything is better with tomato. Add a pickle on the side, and you’re good. This came together so quickly — it’s a perfect weeknight meal since it won’t take you more than 30 minutes to throw it together. It’s so easy, I don’t have any tips!

Chicago Steakhouse Sandwich

Ingredients

Steak:

  • One 20-ounce boneless rib eye steak
  • Kosher salt and freshly ground black pepper

Sauteed Garlicky Spinach:

  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • Three 10-ounce bags fresh spinach, washed and stemmed
  • Kosher salt and freshly ground black pepper

Buttermilk Blue Cheese Dressing:

  • 2 tablespoons crumbled blue cheese
  • 1/2 cup buttermilk
  • 1 cup mayonnaise
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh dill
  • 1/8 teaspoon ground black pepper

Sandwich Build:

  • 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled

Directions

For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.

For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.

For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.

For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.

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