Ingredients

2 x 12 oz./350 g New York strip/sirloin steaks, cut 1 in./2.5 cm thick
Olive oil, for frying
4 onions, sliced into rings
½ teaspoon fresh thyme leaves
2 garlic cloves, minced
1-2 crispy loaves of bread,
4 tablespoons Dijonnaise
1 cup/30 g arugula/rocket
4-8 oz./115-225 g blue cheese, crumbled
Sea salt and freshly ground black pepper
Fries or wedges, to serve
Well done, you’ve managed to drag yourself out of bed, and you’re heading to the pub for some comfort food. You spend the whole journey there thinking what to have. You decide on a steak sandwich and start drooling at the thought of perfectly spiced rare steak, topped with sautéed onions and blue cheese to...

Instructions

1.Season the steaks to taste with salt and pepper on both sides.
2. Heat 2-4 tablespoons of olive oil in a medium skillet/frying pan over a high heat until if's very hot, almost smoking.
3.Sear the steaks for 1½ minutes per side and then reduce the heat to low and cook the steaks for about 3-4 minutes, turning once.
4.Remove the steaks from the pan and place on a plate. Cover tightly with foil and sit in the refrigerator for 10 minutes. Remove and slice the steak into strips.
5.Using the same pan, heat 3 more tablespoons of olive oil over a medium heat.
6.Add the onion ringts and thyme, and sauté for 10 minutes, stirring occasionally, until the onion is caramelized. Add the garlic for the last 1-2 minutes.
7.Cut the bread lengthwise and into large sandwich rolls. Spread 1 tablespoon of Dijonnaise on the bottom half of each roll.
8.Place a layer of the steak strips on top of the Dijonnaise, sprinkle with salt and pepper, and top with the caramelized onion rings.
9.Place the arugula/rocket on top of the onion rings and sprinkle a handful of blue cheese on top. Cover with the top half of the buns. Serve with fries or wedges.

Well done, you’ve managed to drag yourself out of bed, and you’re heading to the pub for some comfort food. You spend the whole journey there thinking what to have. You decide on a steak sandwich and start drooling at the thought of perfectly spiced rare steak, topped with sautéed onions and blue cheese to add the right amount of flavor and texture when placed on a crispy loaf of bread.

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