Garlic Steak Sandwich

Photo from Portugueserecipes.ca

Steak sandwiches are God's gift to the free world. I'm sure of it. My favorite sandwich is a French dip (Thanks dad for introducing me to these). Yet, I've been known to try a few other types of steak sandwiches. The one that comes to mind that is one of my favorites is the Marlboro Man's Steak Sandwich from the Pioneer Woman. I used to make this often back in the day. Then when I went low carb, I made it still just without the bun. It's delicious. 

This recipe kinda reminded me of it a little, though now that I say that I'm not really sure how other than they both use beef and bread. 

This was an excellent meal. I misread the recipe and didn't "infuse" the steak with garlic. Dad used to do that with his tri tip and I KNOW that's tasty. I just missed that step and ended up just adding a heaping scoop of jarlic (garlic in the jar). 

I'd made this again for sure. In a heart beat in fact...

I choose to not add the cheese, mostly because I didn't have anything. But in hindsight, munster or gouda would be amazing on this sandwich.

Garlic Steak Sandwich

Recipe from Portugueserecipes.ca

Serves 2

• ½ lb of steak, sliced
• 2-3 cloves of garlic, thinly sliced
• 3 T butter
• ½ c red wine
• ½ large onion, thinly sliced
• ½ tsp coarse black pepper
• ½ tsp coarse sea salt
• 2 slices of cheese (to taste), optional
• 2 crusty sandwich buns

Lay out steaks on a work surface and stick the garlic slices in slits cut with a knife.

In 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once. Once done, set aside.

In the same skillet, add the other 1-1/2 tablespoons of butter and saute the onion until it is golden bown, transfer the onion to the same dish as the steaks and set aside.

Pour the red wine into the same skillet used to cook the steaks and onions and simmer over medium-high heat until liquid is reduced by about half.

Add the steaks and onions on the skillet with the wine, season with salt and pepper, and cook another minute on both sides or until hot.

Serve the steaks and onions on warm crusty rolls with the sliced cheese (optional).