Bistro Steak Sandwich With Seasoned Potato Chips

Recipe by weekend cooker
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE SANDWICH
  • 1
    (16 ounce) package frozen loaf garlic bread
  • 2
    medium onions
  • 2
    boneless New York strip steaks (3/4 inch cut)
  • 1
    tablespoon crushed peppercorn, and garlic rub
  • 14
    cup chopped fresh parsley
  • 2
    tablespoons balsamic vinegar
  • 4
    slices blue cheese, shredded
  • FOR THE POTATO CHIPS
  • 2
    tablespoons butter, melted
  • 2
    pressed garlic cloves
  • 1
    (6 ounce) bag plain potato chips
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DIRECTIONS

  • Place garlic bread on a large sheet pan, and bake according to package directions.
  • Slice onions thin and microvave covered on high for 5 minutes.
  • Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
  • Season steaks with rub, and cook 5-10 minutes , or until browned.
  • Turn steaks over and repeat, until done, it should have a medium-rare doneness.
  • Remove steak from pan, and lightly cover with foil.
  • Chop parsley, and then add the parsley, onions, and vinegar to pan.
  • Cook 3-4 minutes or until the onions are carmelized.
  • Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
  • Sprinkle with cheese, and top with other garlic bread half.
  • Cut sandwich into 6 pieces.
  • FOR THE SEASONED CHIPS:
  • Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
  • Add 1/4 cup freshed parsley.
  • Toss 6 ounces plain potato chips with butter mixture.
  • Bake on medium sheet pan at 450 degrees for 3-5 minutes.
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