Steak Sandwiches Recipe

Prep time: 20 mins.
Cook time: 12 mins.
Level: Intermediate
Yield: Serves 6

  • 1/4 c. Bistro Blends Heirloom Balsamic Vinegar
  • 3 rib-eye steaks (12-14 oz.)
  • 1/4 c. soy sauce
  • 1/4 c. Worcestershire sauce
  • 1 Tbs. yellow mustard seeds, cracked
  • 4 oz. Gorgonzola Cheese, crumbled
  • 1/2 c. sour cream
  • Salt and freshly ground black pepper
  • 1 baguette (about 2 feet long), split lengthwise
  • 2 c. lightly packed Arugula
  • Combine the Bistro Blends Heirloom Balsamic Vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large plastic bag that can be resealed.
  • Add the steaks to the bag of steak marinade and seal. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally to insure full coverage of marinade on steaks.
  • Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat.
  • Drain the marinade from the steaks. Grill the steaks to desired doneness. Let the steaks rest for 10 minutes.
  • Cut the steaks crosswise into thin slices and set aside.
  • Stir the cheese and sour cream in a small bowl to form a thick spread.
  • Season the cheese and sour cream mixture to taste with salt and pepper.
  • Remove some of the bread from the center of the baguette halves.
  • Spread the cheese mixture over the baguette halves.
  • Arrange the arugula, then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.