Great for lunch, this filling East Coast-style sandwich will keep you going through the afternoon.
The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World
|2 sirloin steaks, 10 oz (250 g) each||4 crusty white rolls split in half, toasted|
|1 tbsp oil||2 tomatoes, sliced|
|Salt and freshly ground black pepper||1 onion, thinly sliced into rings|
|4 oz (115 g) cream cheese, softened||8 dill pickle slices|
|4 oz (115 g) crumbled Roquefort, or other blue cheese||4 lettuce leaves|
|2 tsp prepared horseradish||Dijon mustard, for serving|
Heat a ridged grill pan over high heat until very hot. Cut each steak in half crosswise. Brush the steaks with oil and season with salt and pepper. In batches, add the steaks to the pan and cook, turning once, for about 3 minutes on each side for medium-rare.
Meanwhile, mash the cream cheese, blue cheese, and horseradish together. Spread on the toasted rolls.
Place a steak on the bottom half of each roll. Top each with tomato slices, onion rings, 2 pickle slices, and a lettuce leaf. Replace the roll tops and secure with wooden toothpicks. Serve at once, with the mustard passed on the side.
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