Open-Faced Steak Sandwich

This, chers amis, was a spontaneous late-night dinner a few evenings ago.

Russ and I had been doing something all day. I think cleaning. (We all had a big party here a couple of nights ago.) Woke up early, cleaned all day, studied or made music or something, and then FINALLY realized we should probably eat dinner. At like 9:20something on a Thursday night. And then - in the midst of, I think, video games - Russ casually said, "what about Chinese buffet?"


....this is the happiest phrase in the world.


SO, we manage to convince Z to go with us and quickly scamper into the car. But we should have known getting Z to spend $10 on a Chinese buffet was too good to be true, because as soon as we started to back out, he clambered out saying something about making stir-fry before his veggies went bad. And of course his second guessing made us second guess and we wound up at Kroger. (This may have also been to avoid getting gas...)

Russ decides steak. He mentions steak so often, I'm surprised we hadn't really had it before now. We found a steak just big enough for two sandwiches, and made this beauty:

Open-Faced Steak Sandwich:

1 of your favorite loaves of bread. (we used a take-and-bake garlic)
8 oz or so ribeye, finely sliced
3 tbsp Worcestershire sauce 
1 tbsp Balsalmic Vinegar
2 tbsp Oil from sun-dried tomatoes
1/4 cup sun-dried tomatoes
1/2 cup chopped onions
3 garlic cloves, smashed/minced
2 chipotle in adobo sauce, chopped
1/2 cup bell pepper, chopped
pepper
salt
bleu cheese crumbles, to top.


If your bread needs baking, bake as per baking instructions!

Then, take your sliced steak and place it in a bag. But the Worcestershire, Balsalmic, and oil into the bag. Add 1/4 cup of the chopped onions, 1 smashed garlic clove, and one chopped chipotle pepper. Sprinkle in salt and pepper, seal the bag - letting out the extra air, and move the steak around to spread the marinade around evenly.


Leave sit for 15-45 minutes, depending on how much time you have.


Next, place a slice of butter (enough to melt and spread around the bottom of a medium sized frying pan) into a medium sized frying pan and melt it. Then, pour the contents of the bag of steak into the frying pan. Cook until your steak is as done as you like it to be. For us, that was pretty rare.


While doing this, sauté the remaining veggies in another small frying pan and slice of butter. Sauté for 5-8 minutes.


ALMOST THERE.


So, slice your lovely bread of choice. Lay down a slice on each of two plates. Next, take a few - three or so - slices of steak and lay them on top of the bread. Lay on top of that a few sun-dried tomatoes, then bell peppers and onions, then bleu cheese. If you want to get fancy (like Russ did) and garnish your plate with a bit of olive oil+balsalmic vinegar for your extra bread, I encourage you to do so. 


Now, go enjoy those steak sandwiches.