Blue Cheese Steak Sandwich with the Works Recipe Kitchen

Blue Cheese Steak Sandwich Deluxe

• Difficulty: Easy
• Makes: 6 sandwiches
• Nutritional Info (per sandwich): Calories 836, Total Fat 50g, Saturated Fat 17g, Carbohydrates 40g, Fiber 5g, Sugars 8g, Protein 58g, Cholesterol 186mg, Sodium 1237mg
• Total Time: 1 hour 30 minutes
• Prep: 25 minutes
• Inactive: 30 minutes
• Cooking: 35 minutes

Ingredients

Steak:

• 1/4 cup Worcestershire sauce
• 1/4 cup extra-virgin olive oil, plus more for rolls
• 1 tablespoon hot sauce
• 6 cloves garlic
• 1 flank steak (about 3 pounds)
• Freshly ground black pepper
• Kosher salt
• 6 hero rolls
• Roasted Tomatoes (recipe below)
• Watercress

For the Onions:

• 2 tablespoons extra-virgin olive oil
• 3 medium red onions, sliced about 1/3-inch thick
• 3 cloves garlic, crushed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon hot sauce
• 1/2 cup low-sodium chicken broth

Blue Cheese Spread:

• 4 ounces blue cheese, crumbled (about 1/2 cup)
• 1 cup mayonnaise, sour cream, or a mix of the two
• Grated zest of 1 lemon
• Freshly cracked black pepper

Roasted Tomatoes:

• 8 ripe plum tomatoes, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• 45 sprigs fresh thyme
• 4 cloves garlic, chopped
• 1 tablespoon kosher salt
• Freshly ground black pepper

Instructions

1. Whip up a zesty marinade by combining Worcestershire sauce, olive oil, hot sauce, and 5 chopped garlic cloves in a large glass dish. Add the flank steak, turning to coat thoroughly. Let it marinate at room temperature for 15-30 minutesor refrigerate up to 4 hours, flipping occasionallyfor maximum flavor infusion.
2. While the steak rests, heat olive oil in a large skillet over medium-high. Saut sliced red onions until golden (about 8 minutes). Stir in crushed garlic, salt, thyme, and hot sauce; cook 4 more minutes until softened. Add chicken broth, scrape up browned bits, and simmer until liquid evaporates. Season with pepper and set asidethese caramelized onions will elevate every bite!
3. Fire up your outdoor grill or grill pan to medium-high heat.
4. Pat the steak dry, season one side with salt and pepper, and grill seasoned-side down for 5 minutes. Rotate 90 degrees for perfect marks (2 more minutes), then flip, season, and cook to 140F for medium (8-10 minutes total). Rest on a board for 15 minutes to lock in juices.
5. Mix crumbled blue cheese, mayonnaise or sour cream, lemon zest, and pepper into a creamy, irresistible spread.
6. Slice rolls horizontally, brush cut sides with olive oil, and grill until toasty (1 minute per side). Rub with the remaining garlic clove for aromatic perfection.
7. Thinly slice steak against the grain. Build each sandwich with blue cheese spread on the bottom bun, piled-high steak, caramelized onions, roasted tomatoes, and fresh watercress. Cap with the top bun and devour warmthese gourmet delights will have you craving seconds!

For the Roasted Tomatoes:

• Yield: Serves 6 (easy)

1. Preheat oven to 425F.
2. Toss halved tomatoes with olive oil, chopped garlic, thyme sprigs, salt, and pepper. Arrange cut-side up on a baking tray and roast until tender and bursting with flavor, about 20 minutes. Serve warm to complement your epic sandwiches.