Tuesday, July 29, 2008

steak sandwiches with twice baked potato bites - 1 hour

This manly take on steak and potatoes will have everyone be asking for seconds!

the goods:

1 boneless rib-eye steak, excess fat removed
1 large red onion, sliced
2 hoagie rolls, split
5 ounces cream cheese, room temperature
4 tablespoons grainy mustard
1 bunch baby spinach, stems removed
steak sauce for serving

potato bites:
10 to 14 red new potatoes (small), halved
1 tablespoon olive oil
3/4 cup sour cream
1/4 cup snipped fresh chives, plus more for garnish

Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.

On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.

Bake until tender, 30 to 35 minutes. Let cool on sheet.

When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.

Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.

Stuff potatoes with filling.

Bake potatoes at 450 until lightly browned, about 15 minutes.

Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.

Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.

Spread rolls with mustard on bottom side and cream cheese on top side.

Thinly slice steaks against the grain.

Place a layer of spinach on each roll.

Followed by a layer of steak.

Finished with a layer of onions.

Close sandwiches. Slice in half.

Remove potatoes from the oven.

Garnish with chives.

Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.


Scot said...

Looks great Britta. We have an extra ribeye waiting for something like this. I enjoy the simplicity of your recipes. I've always liked the approach of quality ingredients, simple recipe, short time. I probably star more of your recipes on my reader than other food sites because sometimes it just gets to exotic.

Bradley & Jackie said...

Thanks for posting this one, i love the mini potato idea and so did Brad! I altered the recipe a little bit so it was a twist between yours and the potato skins at Claim Jumpers...mmmmm... so good!