This is a recipe for the best of steak sandwiches.  The marinated tender New York strip steak, caramelized onions, garlic, cheese sauce, and freshly baked baguette make this sandwich outstanding.

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This is the most amazingly scrumptious steak sandwich.  It takes some work, but it is well worth it.

Start with your New York strip steak or a rib-eye steak.  Have the butcher cut the steak into ¼ inch slices.  I prefer to cut my own so I can save the scraps for making broth.  Partially freeze the steak to make it easier to cut. 

Next create your marinade, and add the steak slices.  Refrigerate the steak in the marinade for 6 to 8 hours.  

The next step is just making a cheese sauce.  It is most important to moderate the temperature and to stir.  I have an electric stove and keep my temperature at medium low.  After my butter has melted, I stir in the flour.  I allow it to cook a minute or two before I slowly add my half and half.  I am continuously stirring during this stage.

Once the half and half warms some, I stir in the horseradish and my cheeses.  Now I stir occasionally and allow the cheese to melt and mix into the sauce.  Once the cheeses have melted I cover the sauce and turn off the heat.  I will come back to it and stir again in a few minutes.

It is now time to caramelize the onions.  I use an iron skillet on medium low heat and add my olive oil and butter. The olive oil will help prevent the butter from burning. This process cannot be rushed.  We are slowly releasing the sugar from the onions which causes the caramelization.  It will take about 10 minutes.  Be sure to stir from time to time.  If the onions begin to dry out, add some water.  Once the onions have caramelized, add the garlic and thyme.  Stirring, cook for about 1 minute.  Now remove the onion combination from the skillet and set aside for later.

Wipe out the skillet and add the ½ tbsp. of olive oil and 2 tbsp. of butter.  Heat the skillet to medium high temperature.  Drain the steaks from the marinade and pat dry with paper towels.  When the butter is sizzling add the steak and cook for 40 seconds on each side.  Do not over fill the skillet with the steak.  Cook it in several batches.  Once seared on both sides, move it to a warm container with a lid and let it rest for 5 minutes.

During this time turn your cheese sauce on low heat and stir.  Cut two 6 inch pieces off of the baguette.  Then slice the pieces in half.  Lightly spread the baguettes with butter and toast in skillet.  Now place the steak on the baguette, top with the onions and coat with the sauce. Enjoy!

Recipe

The Best of Steak Sandwiches

This is a recipe for the best of steak sandwiches. The marinated tender New York strip steak, caramelized onions, garlic, cheese sauce, and freshly baked baguette make this sandwich outstanding.
Servings: 2
10 to 12 oz. New York strip steak
1 cup dry red wine
¼ cup olive oil
1 clove of garlic, finely chopped
2 tbsp. soy sauce
½ tsp. Kosher salt
¼ tsp. freshly ground pepper
1 tbsp. olive oil
3 tbsp. butter
1 medium to large onion, thinly sliced
1 clove garlic, chopped
1 tbsp. fresh thyme leaves, chopped
2 tbsp. butter
2 tbsp. flour
¾ cup half and half
2 tbsp. horseradish
1 cup Gruyere cheese, shredded
½ cup Parmesan cheese, shredded
¼ tsp. salt
1/8 tsp. pepper
1 fresh baguette

In a medium size container, add wine, olive oil, soy sauce, garlic, salt and pepper. Stir until well combined. Slice the steak into ¼ inch slices. Place the steak slices into the marinade and refrigerate for 6 to 8 hours.
In a medium saucepan, heat 2 tbsp. butter over medium low heat. Add 2 tbsp. flour stirring until well blended. Slowly add half and half stirring constantly. Stir in horseradish, cheeses, salt and pepper. Continue to stir until cheeses are melted and blended. Set aside on low heat for later.
In a large skillet, heat 1/2 tbsp. olive oil and 1 tbsp. butter over medium low heat. Add onions and cook slowly stirring frequently. Cook for about 10 minutes stirring and caramelizing the onions. If they start to dry out, add a little water. Next add the fresh thyme and garlic stirring continuously. After about 1 minute remove the onion mixture to a bowl and wipe out the skillet.
Add the remaining ½ tbsp. of olive oil and 2 tbsp. butter to the skillet and heat on medium high temperature. When butter is melted and shimmering add steak slices that have been patted dry. Sear steak for about 40 seconds on each side. Remove from the skillet and set in a warm covered container to rest for 5 minutes. Meanwhile, cut the baguette into two six to eight inch loaves. Slice open the baguettes and lightly spread with butter. Wipe out the skillet and toast the baguettes over medium heat. Place steak on baguette, top with onion mixture and pour cheese sauce over the top. Enjoy!