Steak Sandwiches
serves 4
slightly adapted from Kelsey Nixon
1 T. butter
1 yellow onion, thinly sliced
8 oz. mushrooms, sliced (optional)
1/4 c. balsamic vinegar
1 pinch red pepper flakes
1 pkg (1 lb.) cooked beef roast (from Trader Joe's) or fully cooked sous vide sliced beef sirloin (from Costco)
4 ciabatta rolls (can sub baguette)
1 pkg Boursin garlic and herb cheese
microgreens or arugula (optional)
Melt butter in a skillet and add sliced onion. Sauté over medium until golden brown and caramelized, about 10-15 minutes, adding 1 teaspoon of water every few minutes and stirring occasionally. If using mushrooms, remove onions from pan and set aside. Sauté mushrooms in 1 T. butter until soft, season with salt and pepper to taste. Add onions back to the skillet. Stir in balsamic vinegar, red pepper flakes and add sliced roast, including all juices from the package. Heat through, about 5 minutes. Season with salt and pepper as needed.
Slice ciabatta rolls and spray or brush lightly with olive oil on the inside. Heat open faced in 400 degree oven for 4-5 minutes. Remove from oven and spread with a generous layer of Boursin cheese. Add steak and onion mixture, along with greens if using.
