This is a recipe Alison and I made one dreary Saturday and it was just fantastic. This is an open-faced steak sandwich--a sort of French version of a Philly Cheesesteak with a spicy white remoulade based on Emeril's recipe.
Superbowl Steak Sandwich
(serves 3-4 for dinner, 6 for lunch)
Preparation time: 25 minutes
Equipment: Food processor, 2 saute pans
Warnings: Uses raw egg.
1.5 lbs Choice Ribeye Roast (half pound per person)
Ground Natural Rock Salt
Fresh Ground Black Pepper
2 small white onions or 1 big one
3 12" French baguettes (half-loaves, one per person, or cut long baguettes into 12" sizes)
1 cup plus 5 tblsp Canola oil
5 tblsp very sharp Wisconsin cheddar cheese, aged 7 years
For the Remoulade:
1 cage free egg
4 cloves finely chopped garlic
1 tblsp horseradish mustard (we use a brand called Blue Crab Bay Co.)
1 tblsp prepared horseradish (extra hot)
Juice of 1 lemon
Prepare the Remoulade:
Mix all remoulade ingredients in food processor.
Once they are mixed thoroughly, stream in the 1 cup of oil into the processor, mixing until sauce is thick.
Cover in a bowl and put in fridge until the rest is ready.
Prepare the Onions:
Heat 2 tblsp oil in saute pan on low heat.
Chop (don't dice) onions, saute in oil until soft but not brown (about 20 minutes). Grind a little salt and pepper over onions.
Stir onions ocassionally, preparing the steak as they cook.
When the onions are done, pat lightly with paper towel to remove excess oil. Turn off heat. Cover.
Prepare the Steak:
With very sharp butcher's knife, cut the roast into very thin slices, removing fat. It is very hard to cut the slices as thin as you'll want them. Use the side of the knife and your fist to pound each slice flat as paper.
Heat to medium 2 tblsp oil in a second saute pan. Place steak into pan, browning both sides in batches. Generously grind salt and pepper onto both sides of steak as it cooks. Use the remaining 1 tblsp of oil as necessary.
Transfer browned steak into the onion pan, and stir together. Turn heat back on to low just to heat through before serving. Cover.
Grate the cheese.
Slice the bread lengthwise.
Get the remoulade from the fridge and generously spread on all slices of baguette.
Transfer steak and onion mixture onto baguettes, sprinkle cheese. There won't be much cheese per sandwich and it won't melt; this is desireable.
Serve open faced with knife and fork, though you probably won't use them.