Feeds 2; Takes 30 min (or less)
*NOTE – this sammy is great to use up leftover steak of any kind. However, if you’re making it fresh, I opt for something silky like a filet.
Ingredients for Steak Sandwich with Gruyere and Herb Brown Butter
- 8-10 slices of leftover steak (Or two fresh filets see below for method if making fresh*)
- 4 slices ciabatta bread
- 1/2 stick salted butter + more
- 2 large sprigs rosemary
- 2-3 scallions, cut in half
- 2-3 sprigs thyme
- 6 sprigs parsely
- 4 slices gruyere cheese
- 2 cloves garlic, smashed
- 4 slices medium yellow cheddar cheese
- 2 tbsp mayo (optional)
- Salt & olive oil
Method
Preheat oven to 350F.
*If using fresh filets, take them out of fridge for 15 min. Liberally oil and salt them. Get a pan hot and sear each side for 2 min.
At this point turn heat down to medium and add in the butter and let it start to brown ~ 2 min. Add in the herbs, scallions and garlic. If you are using leftover steak just keep it aside. If cooking fresh, baste these (spooning the butter and herbs juices over the steak) for 1-2 minutes then set aside to rest under foil for 10 min. Slice when cooled.
Line your ciabatta with cheese slices on one side and butter on the other. Bake for 5 min.
Remove bread and top the cheese with steak slices.
Throw the rosemary and thyme away. Chop up the garlic, parsley and scallions and add back to the butter – then top it on the steak.
Spread mayo on top bun (if using) and top the sandwich. Pop these back in the oven for another 2-3 min to get extra melty cheese and warm through.
Do you have a sandwich addiction like me? Fear not, lots more where this came from:
- Leftover Thanksgiving Hot Brown Sammy
- Grilled Chicken Tortas with Salsa Roja
- Buttermilk Fried Chicken Sandwiches with Blueberry Dijonnaise
- Italian Sliders with Radicchio Olive Salad
- Fried Pickle Cuban Sandwich
- Turkey Burgers with Mango Salsa
- Pulled Pork Sandwiches with Cherry Amaretto BBQ
- Sesame, Garlic Broccoli Grilled Cheese
