Steak Sandwich

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Friday night delight....i like this with an ice cold, grey goose martini. From firefly, a bistro-type restaurant in chicago.

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Steps

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Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper.

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Cook , stirring , until crispy and brown , about 15 minutes , then set aside.

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Mash together the remaining 2 tablespoons butter , the cheese and mustard and set aside.

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Rub the steaks with salt and pepper.

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Heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat.

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When very hot , add both the steaks and cook without disturbing for 2 minutes.

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Flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.

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Place the steaks onto the roll bottoms , top each with half the butter mixture and then smother with onions.

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Top with the roll tops and eat with ice cold , alcoholic beverages on a friday evening.

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Ingredients

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unsalted butter, olive oil, red onion, yellow onion, salt, fresh ground black pepper, blue cheese, dijon mustard, rib eye steaks, ciabatta