Steak Sandwich - The Best

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 tablespoons butter (salted)

1/2 cup blue cheese (crumbled)

2 teaspoons garlic (minced)

1 tablespoon fresh thyme (chopped)

1 loaf bread (ciabatta, french bread, baguette)

2 ribeye steaks (can sub new york strip)

4 tomatoes

1 cup fresh arugula

Directions

Combine the softened butter, thyme, and garlic, and set aside.

Slice the bread and the tomatoes, set aside

Prep the steaks - season with salt and pepper.

Heat a grill over medium-high heat, and cook your ribeyes (or New York Strip) to desired doneness (we like ours at medium rare - so remove steak from grill at 140°F and rest, for a final temp of 145°F)

When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.

ASSEMBLY

Spread the Garlic & Thyme Butter on the grilled bread.

Serve immediately.

Slice the steak - thin sliced if you use New York Strip, thicker if you use Ribeye - top the grilled bread with steak, tomatoes, arugula, and top with another sliced of grilled bread.

Devour.

Nutrition

• Calories: 424 kcal
• Total Fat: 33 g
• Saturated Fat: 18 g
• Cholesterol: 112 mg
• Sodium: 403 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 28 g