Rib-eye steak with blue cheese is a classic pairing. Once you try this portable sandwich, you can enjoy this favorite combo anytime.
Ingredients
- 1 La Brea Bakery French Baguette
- 2 tablespoons olive oil, divided, plus more for brushing bread
- 6 ounces rib-eye steak
- Salt and pepper, to taste
- 3 ounces mixed mushrooms
- 2 tablespoons Zhoug (Middle Eastern spicy cilantro sauce)
- 2 ounces blue cheese
Preparation
- Preheat oven to 350° F.
- Cut baguette in half lengthwise. Brush both sides of the bread with olive oil and place in oven to bake until it starts to brown. Remove.
- Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium heat. Season the rib-eye with salt and pepper. When pan is hot but not smoking, place the rib-eye in the pan and cook for 4 minutes. Turn and cook another 3 minutes or until internal temperature reaches 125-130°F for medium-rare with a warm red center or 135-140°F for medium with a pink center (temperature will rise an additional 5 to 10 degrees while resting).
- Remove and let rest for 10 minutes. Slice steak against the grain into ½-inch pieces.
- Add the remaining 1 tablespoon olive oil and mushrooms to the same pan. Cook until softened, about 2 to 3 minutes, seasoning with salt. Remove and set aside.
- Spread the Zhoug on the bottom slice of bread and layer rib-eye slices on top. Add mushrooms and blue cheese. Top with the remaining slice of bread.
- Cut in half and serve.
