Recipe

Dinner

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New York Strip Loin Steaks
Cooking Oil
, divided
Salt & Black Pepper
Onions
, sliced
Mushrooms
, sliced
Small Rustic Baguette
Fresh Baby Spinach
Dijon Mustard
Slices of Swiss Cheese

Steak Sandwiches

Total time: 60 min
Servings: 2
Equipment: Oven & Stove
  • 1 New York Strip Loin Steaks
  • 3 tbsp. Cooking Oil, divided
  • 1/4 tsp. Salt & Black Pepper
  • 1 c. Onions, sliced
  • 1 c. Mushrooms, sliced
  • 1 Small Rustic Baguette
  • 2 c. Fresh Baby Spinach
  • 2 tbsp. Dijon Mustard
  • 2 Slices of Swiss Cheese
  • Take the steak out of the fridge and let it sit at room temperature for 30 minutes before cooking.
  • Preheat the oven to 400°F.
  • Preheat a medium skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the room-temperature steak well with salt and pepper. Add to the pan and sear for 3 minutes on each side. Take the steak out of the pan, place it on a plate, and let it rest for 5 minutes.
  • Meanwhile, return the skillet to the heat and add 1 tablespoon of oil, the onions, and mushrooms and cook for 4–5 minutes, or until the onions are soft, and the mushrooms are lightly browned.
  • Slice the baguette horizontally in half lengthwise. Brush with the remaining 1 tablespoon olive oil and toast in the oven for 4–5 minutes, until lightly toasted.
  • Add the spinach to the skillet with the mushrooms and onions, season it with salt and pepper, and cook until the spinach is wilted. Remove from the heat and dish up on a plate with the steak.
  • To assemble the sandwich, brush the baguette with a little Dijon mustard, lay the mushrooms and onions down on the bread, then slice the steak across the grain into ¼-inch thick slices, and put it on top. Top the sandwich with a slice of Swiss cheese, then the other slice of bread.
  • Wrap the sandwich tightly in foil and let it sit for about 5 minutes before eating. This will soften the bread and allow all the flavors to combine.