English Pub Steak Sandwiches

SERVES: 4

COOK TIME: 25 Min

For this mouthwatering recipe, we got our inspiration from a popular British pub specialty. Our English Pub Steak Sandwiches are great whether you're watching the game or just enjoying a delicious lunch. They're sure to earn you rave reviews!

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

In a small bowl, combine blue cheese, 1 tablespoon butter, and garlic; mix well and set aside.
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.
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!

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diaaneumos 2544856

Aug 09, 2013

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!

alterboycharles 10 37453

Jul 29, 2012

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.

DHa7763100 7042670

Apr 26, 2013

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