Steak Sandwich
Serves 245 mins prep
A flavorful steak sandwich featuring New York strip steak, sourdough bread, and the unique blend of Vermont Creamery Maple Chipotle Goat Cheese, creating a sweet and spicy contrast complemented by crispy bacon and a homemade chipotle mayo sauce.
0 servings
What you need
Instructions
1. Combine the chopped chipotle peppers, mayo, and minced garlic to make the sauce. 2. Finely julienne slice the onion. 3. Slice the sourdough bread to the size of your liking. 4. Pat the steak dry and season both sides with salt and pepper. 5. Heat a pan to medium-high heat and cook the bacon until done, flipping continually. 6. In the same pan, lay down the steak, press on it lightly, and let sit for several minutes. 7. Sear the side of the steak with the fat cap for about 30 seconds to 1 minute, then flip and add butter. 8. Baste the steak until cooked to your desired temperature, then let it rest. 9. Remove some butter from the pan but keep enough to cook the onions and throw them in the pan. 10. Sauté the onions until tender, about 5-10 minutes. 11. Add the bread to the pan and move around, letting it toast. 12. Slice the steak thinly. 13. Assemble the sandwich with bread, sauce, onions, steak, cheese, and torch the cheese if desired, then add bacon.