Behold, the apple of my eye; a steak sandwich with a juicy addition of freshly picked apples, which are thinly sliced and placed atop a bed of Swiss cheese, caramelized onions, mushrooms, succulent AAA steak and served in a warm ciabatta bun with a side of crispy hand-cut fries. Now that is a well-executed sandwich!
Courtesy of Spirit Tree Estate Cidery in Terra Cotta, Ontario.
ingredients
Steak Sandwich
French Fries
directions
Preheat skillet with vegetable oil, preheat oven to 350°F.
To caramelize onions, coat the bottom of a large pan with vegetable oil, heat the pan on medium high heat, add the onion slices and stir to coat with oil. Spread the onions out evenly over the pan and let cook, stirring occasionally for 20-30 minutes until deep brown.
To sautee mushrooms, place a pan over medium heat (you may use the same pan as onions). Add 1 tablespoon (15 mL) of vegetable oil. Allow the mushrooms to sear for 10 minutes, stirring to flip them over, then season with salt and pepper.
Season steak with salt and pepper on both sides, add oil to pan on medium-high heat, sear on first side for 4 minutes, flip and sear for another 3 minutes or until desired doneness. Remove from pan and let rest for 5 minutes before slicing.
Spread truffle butter on both sides of ciabatta bun, and warm in oven.
Assemble sandwich: slice steak on a bias and top with sliced apple, mushrooms, onions and cheese, and place in the oven until cheese is melted and bubbling.
Heat a deep pot with frying oil at 350°F.
Mix the rosemary and sumac with 1 teaspoon (5mL) of salt to make fry seasoning.
Place fries in the fryer oil until light brown in colour and crispy, about 8-9 mins.
Season fries with sumac rosemary salt.