Steak Dip Sandwiches

Serves 1
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Directions

  1. 1Lightly salt the ribeye steaks and place them on a wire rack on a baking tray.
  2. 2Place the salted steaks in the fridge overnight to dry brine.
  3. 3Thinly slice yellow onions.
  4. 4Add sliced onions to a hot pan with oil.
  5. 5Splash with a little Worcestershire sauce.
  6. 6Add a bunch of salt and cook slow and low until caramelized.
  7. 7Mince fresh garlic.
  8. 8Mince shallots.
  9. 9Add minced garlic and shallots to a hot pot with oil.
  10. 10Add beef paste or beef bouillon.
  11. 11Add rosemary and thyme as they cook down.
  12. 12Once aromas hit your nose, add lots of water.
  13. 13Splash in a little Worcestershire sauce and bring it to a boil.
  14. 14Once boiling, drop the heat and let it cook for about 15 minutes.
  15. 15Strain the liquid, pressing out all the beautiful flavor.
  16. 16Season the dry-brined steaks with black pepper.
  17. 17Grill the steaks to medium rare.
  18. 18While hot, top the grilled steaks with compound butter and let them rest.
  19. 19Cut ciabatta baguette and top with Swiss cheese on one side and Muenster cheese on the other.
  20. 20Quickly toast the bread in an oven at 415°F (218°C).
  21. 21Thinly shave the rested steak.
  22. 22Dunk the shaved steak in the prepared au jus.
  23. 23Make a generous layer of steak on the toasted bread.
  24. 24Top with caramelized onions.
  25. 25Serve the sandwich with a side of au jus for dipping.

Ingredients

  • 4 ribeye steak
  • salt
  • yellow onions
  • oil
  • Worcestershire sauce
  • garlic
  • 2 shallots
  • beef paste or beef bouillon
  • rosemary
  • thyme
  • water
  • black pepper
  • compound butter
  • ciabatta baguette
  • Swiss cheese
  • Muenster cheese

Equipment

baking traywire rackknifecutting boardpantongspotstrainer

Tips

  • Dry brine the steaks overnight in the fridge for enhanced flavor, or skip this step for quicker preparation.
  • Cook the onions slowly and steadily to achieve beautiful caramelization.
  • For the beef dip, use beef paste or beef bouillon for rich flavor.
  • After grilling, top the hot steaks with compound butter and let them rest.
  • Slice the steak as thinly as possible for the best texture in the sandwich.