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:

sandwiches:
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.

2 comments:

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!