Blue Cheese Steak Sandwich With the Works

I have been playing around with this type of sandwich for some time and I found "almost the one" from the Food Network Kitchens, Marinating times were not included, they vary from 15-30 minutes up to 4 hours (we did the marinating for 4 hours.)

• Ready In: 1 hr 23 mins
• Serves: 6-8

Ingredients

• STEAK

• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup extra virgin olive oil, plus for rolls
• 1 -2  tablespoon  hot sauce
• 6  garlic cloves
• 3  lbs  flank steaks
•  fresh ground black pepper
•  kosher salt
• 6  hero  sandwich buns or 6  ciabatta rolls
•  watercress

• ONIONS

• 2  tablespoons extra virgin olive oil
• 3  medium  vidalia onions, sliced 1/3-inch thick
• 3  garlic cloves, smashed
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon  hot sauce or 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 cup  canned low sodium beef broth or 1⁄2 cup low sodium chicken broth

• BLUE CHEESE SAUCE

• 4  ounces blue cheese, crumbled (about 1/2 cup)
• 1  cup mayonnaise (or 1/2 cup mayonnaise with 1/2 cup sour cream) or 1  cup sour cream (or 1/2 cup mayonnaise with 1/2 cup sour cream)
• 1  lemon, zest of, finely grated
•  fresh ground black pepper

• ROASTED TOMATOES (use 2 cups)

• 8  ripe plum tomatoes, halved lengthwise
• 2  tablespoons extra virgin olive oil
• 4 -5  fresh thyme sprigs
• 4  garlic cloves, chopped
• 1  tablespoon kosher salt
•  fresh ground black pepper
•  crushed red pepper flakes

Directions

1. MARINADE FOR STEAK:
2. Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish.
3. Add the steak and swish around, turning until evenly coated.
4. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
5. ONIONS:
6. Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions.
7. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt,and hot sauce, cook until onions are tender, about 8 minutes longer.
8. Add the broth and scrape up any browned bits from the bottom of the pan.
9. Cook until all the broth is gone, and then season with pepper; set aside.
10. COOK THE STEAK:
11. Preheat an outdoor grill or grill pan with a medium to medium-high heat.
12. Remove the steak from the marinade and season 1 side with salt and pepper.
13. Place seasoned side of the meat down on the grill.
14. Cook the steak undisturbed for 5 minutes.
15. Then rotate the meat about 90 degrees (don’t turn it over) on the grill to make clear cross marks and grill another 2 minutes.
16. Season the other side of the steak with salt and pepper and flip.
17. Continue to grill until an instant-read thermometer registers 140ºF for medium, about 8 to 10 minutes.
18. Transfer to a cutting board to rest for 15 minutes.
19. BLUE CHEESE SAUCE:
20. Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste; set aside.
21. ASSEMBLY:
22. Cut the rolls in half horizontally and brush the insides with olive oil.
23. Grill until warm on each side, about 1 minute.
24. Rub the toasted bread with the remaining clove of garlic.
25. Thinly slice the meat across the grain and assemble the sandwiches.
26. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress.
27. Serve warm or at room temperature.
28. ROASTED TOMATOES: (PREPARE WHILE STEAK IS MARINATING).
29. Preheat the oven to 425ºF.
30. Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt, pepper & crushed red pepper flakes.
31. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes; serve.
32. Enjoy with a bottle of "whatever!".