Steak and Roquefort Sandwich with Sautéed Veggies
Give your basic steak sandwich a major upgrade with sharp, crumbly imported Roquefort cheese. This sheep’s milk blue cheese from the South of France is classically enjoyed with red meat; here in elegant open faced steak sandwiches that are fancy enough for a party but fast enough for a weeknight.Print
- 1 lb skirt steak
- 2 tsp kosher salt divided
- 1/4 tsp pepper
- 1 TB olive oil
- 1 cup mixed sliced red peppers
- 1 cup sliced mushrooms
- 1 cup sliced onion
- 1 tsp minced garlic
- 6 thick slices rosemary country bread toasted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp Worcestershire sauce
- 1/2 tsp minced garlic
- 1/2 cup crumbled imported Roquefort cheese additional for topping
- Optional fresh chopped chives
Stir together Roquefort Topping ingredients and keep chilled until ready to use. May be made up to 2 days ahead.
Preheat a grill or grill pan over high heat. Season steak with 1 tsp salt and 1/4 tsp pepper and grill for 4-5 minutes on each side for medium rare or until done to your liking. Let steak rest on a cutting board while you saute the vegetables.
Coat a large saute pan with olive oil and heat over medium high heat. Cook peppers, mushrooms, and onions for 7-8 minutes or until softened. Stir in garlic and remaining kosher salt.
Thinly slice steak against the grain. Layer toasted bread evenly with sautéed vegetables and steak. Top with Roquefort Topping, additional crumbled Roquefort as desired and chives.