Recipes

Merry Edwards Wines

Ribeye Steak Sandwiches — Listed Below these fields

Ribeye Steak Sandwiches

Pairs Well With

Ingredients

4 ribeye steaks, each ½-inch-thick, trimmed (can be made with swordfish steaks for non-meat eaters)
5 cloves garlic, minced; plus 2 cloves, sliced
1 tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 shallots, minced
16 medium crimini mushrooms (about 8 ounces), sliced
¼ cup sweet Marsala wine
1 medium onion, sliced
1 tablespoon extra-virgin olive oil
4 to 6 ounces Cambozola cheese, rind removed (or creamy Gorgonzola)
8 slices (½-inch-thick) Pugliese-style bread, lightly toasted
1½ tablespoons Dijon mustard
4 tablespoons chopped Italian parsley

Preparation

Cut each steak in half crosswise. In a small bowl, combine 4 cloves of the minced garlic, the rosemary, 1½ teaspoons salt and pepper to taste. Rub all over the steaks.

In a 12-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add the shallots and remaining minced garlic and sauté until fragrant, about 2 minutes. Add the mushrooms and Marsala; season with salt and pepper. Cook, stirring frequently, until the mushrooms cook through and the liquid has evaporated, about 5 minutes. Transfer to a bowl. Add 1 tablespoon butter to the pan. Add the onions, season with salt and pepper, and sauté over medium-high heat until browned but still crunchy, 3 to 5 minutes. Add the sliced garlic and cook until it begins to brown, about 1 minute. Transfer to the bowl with the mushrooms.

Add the oil and remaining 1 tablespoon butter to the pan over high heat. In two batches, sear the steaks until well browned, about 2 minutes per side for medium.

To serve, stir the Cambozola in a small bowl until spreadable. Put two pieces of the toasted bread on each of four plates; spread lightly with the mustard and some of the Cambozola. Set a piece of steak on top of each toast and drizzle with any accumulated juice. Return the mushroom mixture to the pan to reheat briefly. Top each steak with some of the mushrooms and a dollop of Cambozola and a sprinkling of parsley and serve.

Ribeye Steak Sandwiches

Serves 4

Kara Adanalian, a graphic artist who lives in Sonoma County, has won prizes in dozens of cooking contests in California and around the nation. She sums up her love of cooking: “Living in Sonoma and having access to our amazing … markets is something I never take for granted, and seeking them out while traveling is one of my favorite pastimes. Preparing and sharing a meal that’s been created and adapted using what’s fresh, local, seasonal as well as pairing with Sonoma’s finest wines is what I enjoy the most!” For her luscious steak sandwich recipe, Kara will receive a magnum of 2015 Flax Vineyard Pinot Noir.