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Smokinhot's Bistro Style Steak Sandwich Recipe

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1 vote | 2465 views

I love sandwiches. This recipe is a 3 course meal including soup all in one. Fresh mushrooms and onions make for super awesome steak accompaniments, while the potatoes and sliced pumpernickel provide the starch and complete the picture. French onion soup brings the whole ensemble together. Bursting with flavor and not skinny on flair, this sandwich is outstanding!!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.07 view details

Directions

  1. Preheat oven to 400*F. Preheat grillpan to medium high.
  2. With a sharp knife, cut steaks in half making 6 1/4 inch thick steaks. With a meat tenderizer and plastic wrap covering, pound steaks to 1/8 inch thickness and season to taste. Sprinkle steaks with worcestershire and set aside.
  3. Meanwhile, preheat cast iron skillet or medium saute pan to medium high heat and drizzle with olive oil. Add 1 tbsp. butter, once melted and sizzling, mushrooms and onions. Saute until mushrooms are browning and onions are softened, about 5 minutes.
  4. Add diced potatoes and cook until they show signs of browning, about 3 minutes. Season lightly to taste. Add french onion soup and water and bring to a boil. Continue for 2 minutes and remove from heat.
  5. Mix cornstarch with 3 tbsp. water and stir into pan. Bring back up to a boil until you reach desired thickness. Remove from heat and stir in remaining butter. Cover to keep warm.
  6. Slice pumpernickel into 12 1/4 inch slices and drizzle with olive oil. They do not have to be symmetrical. Place in oven and broil until crisp, about 4 minutes.
  7. Meanwhile, drizzle grillpan with olive oil and add steaks. Cook about 2 minutes each side or to desired doneness. Place 2 slices of cheese on each steak.
  8. Assembly: place one slice pumpernickel in center of plate. Add steak. Next ladle equal portions of soup atop each steak. Finish with smaller slice pumpernickel. garnish with parsley.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 371g
Recipe makes 6 servings
Calories 717  
Calories from Fat 307 43%
Total Fat 34.59g 43%
Saturated Fat 18.02g 72%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 1647mg 69%
Potassium 776mg 22%
Total Carbs 57.52g 15%
Dietary Fiber 8.3g 28%
Sugars 4.65g 3%
Protein 43.63g 70%

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Comments

  • Smokinhotchef
    April 22, 2012
    I used Top Sirloin steaks for this recipe. Feel free to use whatever steak suits your tastes even bone in, since it is eaten with a knife and fork. The bottom slice of pumpernickel creates the effect like you are eating a very large steak and our minds and appetites are still satisfied with less meat.
    • Veronica Gantley
      April 22, 2012
      I love steak! Thanks for sharing this recipe.
      1 reply
      • Smokinhotchef
        April 22, 2012
        Thanx for the feedback Veronica. My mom told my sister Hollie and me that we were "the most steak eating women she'd ever seen"!!! I'm glad you feel the same way we do!!
      • Smokinhotchef
        April 20, 2012
        This recipe may easily turned into vegetarian fare by omitting the steak and adding the cheese directly to the bread and continuing the recipe as indicated!!

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