Tailgater's Rib eye Steak Sandwich - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

Tailgater's Rib eye Steak Sandwich

6 EA. CRUSTY PORTUGUESE ROLLS, SPLIT IN HALF

1/4 C DIJON MUSTARD

1/4 C SOUR CREAM

2 LB. GRILLED RIBEYE STEAKS, SLICED THINLY

S&P TO TASTE

ROASTED ONION RELISH, RECIPE FOLLOWS

1 LB. BLEU CHEESE, SLICED 2C SHREDDED ROMAINE

TOAST THE ROLLS OPEN FACED.

MIX THE SOUR CREAM AND MUSTARD UNTIL BLENDED AND SLATHER ON THE ROLLS.

TOP WITH SLICED STEAK, ONION RELISH AND THE CHEESE.

PLACE THE SANDWICHES UNDER THE BROILER TO MELD THE CHEESE.

TOP WITH LETTUCE AND ENJOY.

ROASTED ONION RELISH

2 MED. ONIONS, SLICED THINLY

1/4C OLIVE OIL

2 TBSP. MINCED GARLIC

S&P TO TASTE

2 TBSP. RED WINE VINEGAR

TOSS ALL INGREDIENTS TOGETHER IN A BOWL AND TRANSFER TO A BAKING SHEET IN AN EVEN LAYER.

ROAST IN A 400 DEGREE OVEN FOR 30 TO 35 MINUTES.

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