Top Chef, Season 2
Episode 3 Recipes
Michael Midgley
Steak Sandwich
This delicious steak sandwich uses three different types of beef. A big pile of crispy onion rings makes a perfect accompaniment. Makes two generous sandwiches.
Ingredients:
1 4-ounce Rib-eye steak
1 4-ounce New York strip steak
1 4-ounce skirt steak
2 tablespoons butter
4 ounces mushrooms, sliced
3 spears asparagus
1 red onion, thinly sliced
1 yellow onion, thinly sliced
2 large French Rolls, cut in half lengthwise
4 ounces grated Monterey jack cheese
4 ounces grated cheddar cheese
Salt and pepper, to taste
Directions:
1. Heat oven to 325F.
2. Sprinkle steaks with salt and pepper. Heat a grill pan to medium high heat and grill steaks to desired doneness. Transfer to cutting board and let rest for 5-10 minutes.
3. In a medium skillet, melt butter over medium heat. Add mushrooms, asparagus and onions. Cook until tender. Season to taste.
4. Sprinkle cheese on cut sides of rolls and toast in oven on a baking sheet until cheese is melted, 2-5 minutes. Watch carefully to avoid burning bread.
5. To assemble: Thinly slice steaks. Divide meat between rolls. Top with mushroom mixture. Serve sandwiches warm.
