STEAK DIP SANDWICH Jan 17 Written By Summer Ahmed https://www.youtube.com/shorts/ipf8g-VdF-kPrintWith ImageWithout ImageSTEAK DIP SANDWICH Yield 4Prep time15 MinCook time45 MinTotal time1 Hour Ingredients 4 ribeye steaks2 yellow onions4-5 tbsp oil of your choice2 tbsp Worcestershire sauce3-4 cloves garlic, minced 2 shallots, finely chopped 2 tbsp beef paste or beef bouillon1 sprig rosemary1 sprig thymeblack pepper to taste salt to taste 4 tbsp compound butter2 ciabatta baguettes6 slices Swiss cheese6 slices Muenster cheeseInstructionsStart by lightly salting your ribeye steaks on all sides. Place them on a baking tray and slide them into the fridge overnight to dry brine; this step is optional.The next day, thinly slice your yellow onions. Heat a wide pan over medium heat with a drizzle of oil, then add the onions. Splash in a little Worcestershire sauce and season generously with salt. Cook them slow and low, stirring occasionally, until they caramelize.While the onions work, mince fresh garlic and finely chop your shallots. Add both to a pot with a touch of oil. Drop in beef paste or beef bouillon, followed by rosemary and thyme, and let everything cook down until fragrant.Pour in plenty of water and add another splash of Worcestershire sauce. Bring the pot to a boil, then lower the heat and let it simmer for about 15 minutes. Once done, strain the liquid, pressing out all that flavor.Pull the steaks from the fridge and season them with freshly cracked black pepper. Grill over high heat until beautifully charred and cooked to medium rare. While the steaks are still hot, top them with compound butter and let them rest.Slice your ciabatta baguette lengthwise. Layer Swiss cheese on one side and Muenster on the other, then toast in a 415°F (218°C) oven until the bread is crisp and the cheese is fully melted.Thinly shave the rested ribeye. Dunk the slices directly into the warm au jus, letting them soak just enough to stay juicy without falling apart. Pile the dipped steak generously onto the toasted bread, top with a spoonful of your caramelized onions, and close the sandwich. Serve immediately with a side of au jus for dipping and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwich Summer Ahmed
STEAK DIP SANDWICH Jan 17 Written By Summer Ahmed https://www.youtube.com/shorts/ipf8g-VdF-kPrintWith ImageWithout ImageSTEAK DIP SANDWICH Yield 4Prep time15 MinCook time45 MinTotal time1 Hour Ingredients 4 ribeye steaks2 yellow onions4-5 tbsp oil of your choice2 tbsp Worcestershire sauce3-4 cloves garlic, minced 2 shallots, finely chopped 2 tbsp beef paste or beef bouillon1 sprig rosemary1 sprig thymeblack pepper to taste salt to taste 4 tbsp compound butter2 ciabatta baguettes6 slices Swiss cheese6 slices Muenster cheeseInstructionsStart by lightly salting your ribeye steaks on all sides. Place them on a baking tray and slide them into the fridge overnight to dry brine; this step is optional.The next day, thinly slice your yellow onions. Heat a wide pan over medium heat with a drizzle of oil, then add the onions. Splash in a little Worcestershire sauce and season generously with salt. Cook them slow and low, stirring occasionally, until they caramelize.While the onions work, mince fresh garlic and finely chop your shallots. Add both to a pot with a touch of oil. Drop in beef paste or beef bouillon, followed by rosemary and thyme, and let everything cook down until fragrant.Pour in plenty of water and add another splash of Worcestershire sauce. Bring the pot to a boil, then lower the heat and let it simmer for about 15 minutes. Once done, strain the liquid, pressing out all that flavor.Pull the steaks from the fridge and season them with freshly cracked black pepper. Grill over high heat until beautifully charred and cooked to medium rare. While the steaks are still hot, top them with compound butter and let them rest.Slice your ciabatta baguette lengthwise. Layer Swiss cheese on one side and Muenster on the other, then toast in a 415°F (218°C) oven until the bread is crisp and the cheese is fully melted.Thinly shave the rested ribeye. Dunk the slices directly into the warm au jus, letting them soak just enough to stay juicy without falling apart. Pile the dipped steak generously onto the toasted bread, top with a spoonful of your caramelized onions, and close the sandwich. Serve immediately with a side of au jus for dipping and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwich Summer Ahmed
