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Olympic Pub Steak Sandwiches

(2 Votes)
SERVES
4
COOK TIME
25 Min

In salute of the Summer Olympics in London, our Test Kitchen came up with a special recipe, popular at British Pubs worldwide. Whether for game-watching or anytime, our flavorful Olympic Pub Steak Sandwiches will earn you a gold medal in the kitchen!

What You'll Need:
  • 1/2 cup crumbled blue cheese
  • 5 tablespoons butter, softened, divided
  • 1 garlic clove, minced
  • 1 large onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 tablespoon cracked black peppercorns
  • 2 (8-ounce) strip steaks
  • 2 crusty hoagie rolls, cut in half horizontally
What To Do:
  1. In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
     
  2. In a large skillet over medium-high heat, melt 2 tablespoons butter; add onions and salt and cook 10 to 15 minutes, or until browned, stirring occasionally. Remove to a dish and set aside.
     
  3. Press peppercorns into both sides of steaks.  In the skillet or on a griddle pan, melt remaining butter over medium-high heat. Add steaks and cook 5 to 6 minutes per side for medium doneness. Slice steaks across the grain and distribute evenly on hoagie roll halves. Top with onions and blue cheese mixture; serve immediately.
Notes

We have another British-style favorite your family with love -- Potato Crusted Catfish and Chips will have them practically speaking with a British accent!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Cooked mine a bit more than it called for, and put the butter and cheese in a bowl in the microwave for 30 seconds and then mixed that with the sauteed onions... and oooh my God it was DELICIOUS!

I wish I could cook like you Mr. Food, my wife wishes that to. I can cook sweets but, I'm a lousy cook other wise. I know how to cook steak and eggs but, I burn everything. It must be nice to be like you. You a fantastic cook, with fantastic recipes, I wish I could be more like you. Signed, Mr. & Mrs. David C. Sanborn.

Don't worry...all it take is practice. The more you do, the better you are at it. :) Cheers, Deb Donnison

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