Chef Randy Feltis made these sandwiches to hand out on the street as part of Cityline Gives Back 2015—our holiday initiative to help those in need with gestures big and small. They were a hit! He uses Calabrese buns for the perfect bun-to-meat ratio.
Steak sandwich with Gruyère and caramelized onion jus
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Ingredients:
- 1 1/2 lb roasted striploin, shaved
- 4 crusty, but soft, buns
- 8 slices Gruyère
- 2 red onions, sliced thin
- 1 litre beef stock
- 1/2 cup garlic aioli
- 2 tbsp horseradish
- 12 fried pickles
- 1 cup red wine
- Olive oil
- Salt and pepper
- 2 cloves garlic, sliced
- Nub of butter
Method:
In a large pan, add a splash of olive oil and a nub of butter. Gently sauté garlic and onions until golden. Deglaze with red wine and reduce by half. Add beef stock and reduce by half. Set aside.
Slice buns and dress with aioli and horseradish. Pile on roast beef and top with Gruyère. Broil until cheese bubbles.
Remove, top with pickles, and serve with onion jus for dipping.
Courtesy Chef Randy Feltis
eatmypie.ca
@chefrandyf