The Ultimate Steak Sandwich inspired by the Curtis Stone episode of Selena and Chef. I added a lettuce slaw like salad and cheddar cheese. Make this and be happy.
The photo above doesn’t do this sandwich any justice. I took the photo with my iPhone and there was no time for styling or anything. Just make this sandwich and enjoy.
I watch TV every night before I go to bed. It’s my down time, my “me” time. My routine: shower, night time skin care routine, drink some ice cold water and get into my bed to watch TV. Lately, there’s nothing on tv that I actually want to watch. and when I say “tv”, I mean Netflix, HBO, Hulu, whatever. Often times, I will re-watch a show until I’m sick of it. I have now watched Grey’s Anatomy (almost all 18 seasons; don’t ask me about the 19th season. I haven’t watched it), three times. I know. I know.
The Ultimate Steak Sandwich
I watched Selena and Chef a few times as sometimes, I like to go back and re-watch some of my favorite episodes. The Curtis Stone episode of Selena and Chef where they make steak sandwiches, potato chips and a lemon curd dessert is one of them. After watching this, you will immediately want to run into your kitchen and make this. This is what I did but the next day.
I don’t remember what cut of beef Curtis uses, maybe filet mignon? I don’t remember but I used ribeye. You can use whatever you want. I followed my method of how to cook steaks at home.
The Ultimate Steak Sandwich
- 1 to 2 (12 oz) New York top loin* or Ribeye steaks, 1″ thick room temp
- salt and pepper or your fave steak seasoning**
- olive oil extra virgin
- 2 tablespoons butter unsalted
- fresh rosemary sprigs optional for steak
- French baguette bread sliced in half
- 2 to 3 cups romaine or iceberg lettuce shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- splash red wine vinegar
- cheddar cheese
- potato chips
To cook the steak, visit my other post for instructions on what to do. While your steak is coming to room temperature (you only need to leave it out for about 30 minutes), get everything else ready.
Using a large mixing bowl, mix together the lettuce, mayo, sour cream and red wine vinegar. Taste and adjust any ingredients as needed. Cover and set aside.
Going back to the steaks, after they are finished, remove from the cast iron skillet and set aside on a cutting board to rest. Don’t wipe out your skillet! Lay your baguette bread slices in the skillet over medium low heat to soak up all the fat and flavor from the steaks. Once toasted, remove from the skillet and immediately lay down your cheddar cheese onto the warmed and toasty baguette slices.
Thinly slice steaks across grain. Divide steak among the sandwiches and top with the lettuce mixture and enjoy!!! These sandwiches are great with some fries or potato chips.
**I used McCormick’s Grill Mates Montreal Steak Seasoning
Curtis Stone adds caramelized onions on his steak sandwich and fresh arugula instead of the grinder lettuce mixture I made.