Make these sandwiches if you have leftover rib-eye or just because you want a really good steak sandwich. Kids and adults alike enjoy them and they’re great even the next day! Make sure you plan enough time for marinating the steak. You can even cook it the day before to save you time the day you want the sandwiches.
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbsp yellow mustard seeds, cracked
2 (12- to 14-oz) rib-eye steaks
4 oz Gorgonzola cheese, crumbled
1/2 cup sour cream
salt and freshly ground black pepper
1 baguette (about 2 feet long), split lngthwise
2 cups lightly packed arugula
1. Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to two hours, turning the steaks occasionally.
2. Prepare a grill for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about six minutes per side for medium-rare. Let the steaks rest for 10 minutes, then cut them crosswise into thin slices.
3. Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture to taste with salt and pepper. Remove some of the bread from the center of the baguette half bottom. Spread the cheese mixture over the top of the baguette. Arrange the arugula, then even amounts of the warm steak slices on the bottom piece of bread. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into six equal pieces and serve.