For my birthday, my hubby had brought home 2 ROAST-sized filet mignons. I prefer to eat at home and he wanted to make sure it was extra-special! And that it was! But the steaks were JURASSIC-sized. I knew that I’d have to come up with a nice way to use the leftovers, and this was one of the things that I made! 😉 (Though I made this from cooked steak that was leftover, I have provided the recipe for you from start to finish).
There was so much of it left, that this was actually the laziest thing that I made from it! But so awesomely delicious, that I’ve decided to share, by popular vote on Facebook!, this simple recipe for a colossal pub-style steak sandwich! I’ve always dreamt of owning a pub…I think I’d have them lining up at the door for this one! 😉
Since I had Texas Bread on hand for a future, upcoming recipe, I decided a sandwich-to-remember would make for a fun lunch! A very kicked-up grilled cheese with 2 cheeses, caramelized, beer-braised onions, and a special dipping sauce!
I also used a bit of butter, a pinch of dark brown sugar to caramelize, and a small splash of beer to help moisten and tenderize! A little garlic salt was also added because this seasoning packet is salt-free, so that you can control how much goes in! 😀
I did the filet mignon the same way that I always do, in a cast iron skillet first, then pop into the oven the finish. But you can most certainly grill them if you prefer.
My hubby prefers his medium rare/rare, as do I, but all tastes are different. So just cook your steak how you enjoy it! 😀
Let it rest completely and cool down. Then slice nice and thin!
Just a few of the next ingredients being used. Two different kinds of cheeses, and nice, thick Texas Bread to hold up to all the goodies being added! 😉
Fold and break your cheese slices in half staggering them, so that you get a nice mix in every bite! 😀
Pile your steak high….
…and your onions even higher! Don’t worry, it won’t be too much after it cooks. 😉 And if it is, just share with a friend. 😉
Melt a nice tablespoon of butter on a heated non-stick griddle pan, and carefully place down. Keep your heat no higher than medium. A littler lower is better though, so that you can be sure that the cheese melts before the bread gets too toasted.
Move off to one side, and melt another knob of butter, then carefully turn with a spatula and place untoasted side into the melted butter.
Let cook until both sides are deep golden browned and cheese is melted.
In small bowl, mix up the dipping sauce for dipping! 😀 (You can do this ahead of time, too, if you’d like. Just pop it into the fridge until you need it.)
With a very sharp chef’s knife, slice in half corner-to-corner.
And ta-dah! There you have it! 😀 My hubby FLIPPED over these!!! The filet and beef tenderloin can be pricy, so wait until it goes on sale, then bring your butcher a plate of cookies and get the price down even lower. 😉 Even at $7- $10 a pound, you’ll get 2 large sandwiches, possibly three if you prefer them smaller, so with that in mind, they’re a FRACTION of what you’d pay for at a local pub or restaurant! 😉 If I had a pub, I’d probably charge at least $12-$15 bucks apiece for these!! 😉
So if you have a hankering for a great steak sandwich, or have leftover beef that’s calling your name for lunch, this is a great way to enjoy it! *Just make sure you use a very tender cut of beef. Nothing worse than trying to bite into a steak sandwich and have the beef so tough it about pulls your teeth out. Not fun. 😉
Hope you enjoy! Grilling season is right around the corner, and already here for some! So get the grill ready to go! This sandwich is calling your name! 😀
Take care all! Until next time, ~Kelly
(*Opinions of products are always solely my own.)
- 1 lb. 2" thick cut filet mignon or beef tenderloin steak
- ½ Tbl. kosher salt
- ½ Tbl. coarse ground black pepper
- 3 Tbl. butter
- ½ Tbl. canola oil
- 1/16 tsp. garlic powder
- For Onions:
- 1 large onion, halved and sliced
- 2 Tbl. butter
- ½ tsp. Healthy Solutions Pork & Poultry Rub (*or dried herbs of choice on hand such as thyme and/or oregano)
- ¼ - ½ tsp. garlic salt, to taste
- ¼ tsp. coarse ground black pepper
- ½ tsp. dark brown sugar
- ¼ cup beer
- Rest of Ingredients:
- 4 slices thick-cut Texas Bread
- 4 slices Sargento co-jack cheese, broken in half
- 4 slices Sargento swiss cheese, broken in half
- 4 Tbl. butter
- Optional Dipping Sauce:
- 3 Tbl. thick sour cream
- 1 Tbl. mayo
- 1 -2 tsp. extra-hot horseradish, make it as hot as you like it
- 2 Tbl. + 2 tsp. A1 Steak Sauce
- For Steak:
- Remove filet from fridge to come to room temp. (30 minutes at least.) Preheat oven to 400ºF.
- In very small bowl, mix together the salt, pepper and garlic powder well.
- Coat filet heavily with salt mixture on top and bottom, and lightly on sides. Set aside to rest for at least 10 minutes. Turn over halfway through time.
- Add oil and butter to cast iron skillet and get it very hot over high heat, “screamin’ hot” as Rachael Ray says! As soon as it’s bubbling really well, place filet into the pan and don’t move it. Let it brown and caramelize on the bottom for about 3 minutes if 2″ thick. While it's browning, continually baste it with the browning butter, stirring the butter as it browns. This will be hot doing, so be prepared to use a long small spoon such as an iced tea spoon, and switch hands back and forth so you don’t burn yourself. After 3 minutes and a nice brown crust has formed on the bottom, turn and repeat, constantly basting with the browned butter sauce in the pan.
- After 3 minutes per side to sear, brown and caramelize, pop the whole pan into the preheated 400º oven for 7 minutes. *When there are 3 minutes left, turn over with tongs. Remove from oven, and remove steak to a cutting board to rest at least 3-4 minutes. 5 minutes all the better to let the juices inside stop sizzling and run out when you go to slice a piece. Let them rest and nestle back in keeping the meat nice and juicy.
- For Onions:
- While steak is coming to room temperature for the 30 minutes, melt butter in small frying pan. Add onions, seasonings and beer. Sauté over med-low to low heat until soft, caramelized and golden. Set aside. (Cook for at least 15-20 minutes.)
- To Finish:
- Thinly slice cooked steak against the grain.
- Top four slices of Texas Bread with half slices of cheese, alternating kinds to mix cheeses. Pile two slices with steak slices. Top steak slices with spoonfuls of sautéed onions. Top with other two cheesed bread slices, (bread side outward/cheese side-down).
- On heated griddle, place 2 Tbl. butter, apart from each other, and melt, guiding with a knife to form two melted pools of butter. Carefully place sandwiches down on to butter. Toast over medium/med-low heat until deep golden browned. Slide to edge of pan, repeat with last two Tbl. butter. Carefully turn and place onto new pools of butter and toast other side.
- Remove to a cutting board. Cut in half with a very sharp chef's knife corner-to-corner.
- Serve with dipping sauce if desired.
- For Dipping Sauce:
- In small bowl, stir ingredients together until well mixed. Chill until ready to serve.