Chicago Steakhouse Sandwich
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
43
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 tsp
Ground Black Pepper3 tbsps
Olive Oil4 cloves
Garlic (thinly sliced)1 tsp
Crushed Red Pepper2 tbsps
Crumbled Blue Cheese1 cup
Buttermilk1 cup
Mayonnaise1 tsp
Dijon Mustard1 tsp
Dill (minced fresh)Directions:
1
Watch how to make this recipe
2
For the steak: Heat a cast-iron skillet over high heat until very hot
3
Sprinkle both sides of the steak with salt and pepper
4
Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes
5
Flip the steak and cook until medium/medium-rare, about 6 more minutes
6
Set aside, loosely covered with foil, and let rest before slicing
7
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
8
Remove the garlic and set aside on a paper towel to drain
9
Add the crushed red pepper and cook until fragrant, about 30 seconds
10
Add the spinach and stir to combine with the oil
11
Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes
12
Season with salt and pepper and toss with the garlic chips
13
For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside
14
Adjust the seasoning if necessary
15
For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat
16
Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing