Steak Dip Sandwiches

Nutrition per serving

Ingredients

• ribeye steak, for dry brining
• yellow onions
• oil
• worcestershire sauce
• salt
• fresh herbs, minced (heartburn, rosemary, thyme)
• beef paste or beef bouillon
• water
• black pepper
• compound butter
• ciabatta baguette
• swiss cheese
• monterey jack cheese

Instructions

1. Lightly salt the ribeye steak and optionally dry brine in the fridge overnight.
2. Slice the yellow onions.
3. In a hot pan with oil, add the onions and splash with worcestershire sauce and salt.
4. Cook the onions low and slow until caramelized.
5. Mince fresh herbs and shallots, then add to a hot pan with oil.
6. Add beef paste or beef bouillon to the pan with herbs and shallots.
7. Once cooked down, add rosemary and thyme.
8. Add lots of water and a splash of worcestershire sauce, then bring to a boil.
9. Reduce heat and let simmer for about 15 minutes.
10. Strain the mixture, pressing out all the flavor.
11. Season the dry-brined steak with black pepper and cook to medium rare.
12. Add compound butter to the hot steak and let it rest.
13. Prepare ciabatta baguette by adding swiss cheese on one side and monterey jack cheese on the other.
14. Bake the bread in an oven at 415 degrees.
15. Thinly slice the cooked steak and dunk it in the au jus.
16. Layer the steak on the bread and top with caramelized onions.