Steak sandwich with cheese sauce and onion rings

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 1

Nutritional value per serving:

Serving size: 1 of 26 servings
Calories 328, total fat 26 G., saturated fats 9 G., proteins 10 G., carbohydrates 15 G., fiber 1 G., cholesterol 44 mg, sodium 302 mg, sugar 4 G.

One of Anne Burrell's sandwiches is enough to feed a crowd if you cut it into several small pieces and serve it as an appetizer. It's filled with juicy slices of grilled steak, refreshing arugula, tart pickled peppers, and creamy fontina cheese, all topped with a zesty homemade cheese sauce. Serve with deep-fried onion rings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beef

1 strip steak weighing 170 g.
1 teaspoon garlic powder
1 teaspoon of salt

Onion rings

Rapeseed oil (canola), for frying
2 large onions, cut into 2cm thick rings.
2 cups of sour milk or kefir
2 cups of flour
1 teaspoon of salt
A pinch of cayenne pepper

Mustard and cheese sauce

110 g butter
0.5 cups flour
1 liter of chilled whole milk
350 gr. fontina cheese, grated
2 drops Tabasco sauce
1.5 tbsp Dijon mustard
1.5 tbsp. grainy mustard

Innings

1 long sesame seed bun
220 g thin slices of fontina cheese
Thinly sliced canned banana peppers
A handful of arugula

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, sandwich buns, garlic powder, ground cayenne pepper, Tabasco sauce, banana pepper, Fontina cheese

Cooking the dish according to the recipe:

Steak:

Preheat a grill pan over medium-high heat. Sprinkle both sides of the steak with garlic powder and salt. Place on the grill pan and cook for 5-7 minutes, flip and cook for another 3-5 minutes until medium rare. Transfer the steak to a cutting board and let it rest. Slice the steak diagonally.
Onion rings:

Attach a deep-fry thermometer to a heavy-bottomed saucepan and add 2–3 inches of vegetable oil. Heat the oil to 350°F (180°C). Meanwhile, pour the buttermilk into one bowl and combine the flour, salt, and cayenne pepper in a second bowl. Dip the onion rings, a few at a time, in the buttermilk, then coat them in flour; repeat. Carefully lower the breaded rings into the hot oil, being careful not to overcrowd the pan. Once the onions are golden brown on one side, flip them over and fry until golden brown on all sides. Transfer them with a slotted spoon to a plate lined with paper towels. Season with salt to taste.

Mustard and cheese sauce:

Melt the butter in a medium saucepan. Add the flour and stir to form a roux. Stirring constantly, gradually add the cold milk until fully incorporated and the sauce begins to thicken. Add the fontina, Tabasco, Dijon, and grainy mustard. Season with salt and remove from heat.
Sandwich:

Spread cheese sauce on each slice of bread, top with sliced fontina, banana peppers, steak, and arugula. Serve with onion rings.