Steve'S Supreme Steak Sandwich

1. 1

   Freeze tenderloin for 15 minutes in freezer until the meat is firm but not frozen. Slice tenderloin into thin slices. Season with salt,pepper and grill to amedium rare. Cut Cibatta bread in half, oil both sides and set aside to be grilled later. Slices onions thinly and saute in 2 tbsp of olive oil until they are carmelized.

2. 2

   While meat rests, grill Cibatta bread until toasted. Remove bun to plate and spread Dijon mustard on bottom of sandwich, place 1/4 of the tenderloin on the bun and top with carmelized onions, blue cheese and arugala. Place bun on top of sandwich and serve with a dill pickle and spicy sweet potato fries.

* Per serving · 4 servings · Values may vary.

No additional tips available.