Only one more day until I leave for Wisconsin. Not permanently mind you, but an extended stay for me none-the-less. I just finished packing and I thought I’d write a quick ditty to you before I disappear. I do have access to the internet out there but my mom seems very offended whenever I log on. So this may be farewell for a couple of weeks!
As always, I look forward to seeing my family and friends while I am out there. However, this visit is not entirely for leisure. My mom is updating her condo and needs an extra pair of hands. She is putting me to work out there! How dare she. I am unemployed and have better things to do, like watch tv and sit on my butt all day. Honestly…
Anywho, you’re probably asking me what Wisconsin has to do with this steak sandwich. Not much, unless you relate steak to Wisconsin cows… and the blue cheese to … well, Wisconsin cheese. Then yes, Wisconsin and this sandwich has everything to do with one another!
I was inspired to make this sandwich when I came across Pioneer Woman’s Blue-Cheese Sauce recipe. I really wanted to incorporate some greens on my plate too so we settled on making a steak sandwich instead of her original recipe which was steak and sauce. Boy am I glad we did it this way! The sauce and steak are very heavy, so the peppery arugula really was a nice, lighter accompaniment. A fantastic combination.
I will definitely make this sauce again with future steak recipes. It’s sinful and delightful and everything your mother warned you about (i.e. it’s really frickin’ good).
1 (12-ounce) 1-inch thick New York strip boneless steak, trimmed *See Note
salt and pepper
2 cups arugula
2 sandwich rolls, split and buttered
For the sauce:
4 tablespoons butter
1 medium yellow onion, sliced
salt and pepper
1/2 cup heavy cream
1/4 cup crumbled blue cheese
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon olive oil in a medium saute or grill pan over high heat until it's almost smoking. Reduce the heat to medium low and cook the steak for 7 to 10 minutes, turning once, until medium rare in the middle. Remove to a plate, cover with aluminum foil and allow to rest for 10 minutes. Slice the steak into very thin strips.
While the steak rests, saute onions in 4 tablespoons of butter over medium-high heat. Season with a bit of salt and pepper. Cook for 8 to 10 minutes, stirring from time to time, until dark and caramelized. Add more butter if the onions begin to look dry. Reduce heat and pour in cream. Cook for 3 to 5 minutes, or until reduced by half and thickened. Stir in blue cheese until melted. Remove from heat and set aside.
To assemble, toast the buttered sandwich rolls in a pan over medium heat. Place a layer of onion-blue cheese sauce on the bottom of the roll, top with steak strips and a pile of arugula.
You can use any cut of steak you fancy really. Just make sure you slice your cooked steak very thin for your sandwich.