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1
For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan.
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2
Simmer until reduced to 1/4 cup, about 10 minutes.
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3
Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off.
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4
Once reduced, turn off the heat and whisk in the butter.
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5
Sprinkle the steak liberally with salt and pepper.
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6
Heat a cast-iron pan over medium-high heat.
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7
Add a light coat of oil and place the steak in the pan.
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8
Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side.
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9
Turn off the heat and glaze the steak on all sides in the pan while flipping.
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10
Remove the steak from the pan to rest.
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11
For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll.
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12
Thinly slice the steak against the grain and place on top of the spinach.
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13
Top with some red onions and finish with the top of the roll.
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14
Repeat for the remaining sandwiches.
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15
Strain the thawed spinach in a colander and squeeze liquid out with a towel.
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16
Melt the butter in a large straight-sided skillet over medium heat.
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17
Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes.
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18
Turn off the heat and add the bourbon.
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19
Stir to combine, turn heat back on to medium and simmer 1 minute.
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20
Add the cream, and cook until the cream is reduced by half, about 5 minutes.
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21
Stir in the cheese and cook until melted, and then mix in the spinach to combine.
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22
Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.
