Beef, Sandwich, The Weekly Menus and Recipes

Recipe 10.3: Steak Sandwiches and Pears

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Recipe 10.3: Steak Sandwiches and Pears

I was standing the checkout line at Sunflower Market a couple weeks ago and a magazine about tailgate food caught my eye. I had just a minute to flip through it before it was my turn and in that minute I saw a recipe for grilled steak sandwiches. Then, I was up. I paid for my groceries, loaded up my car, and headed home. And kept thinking about the steak sandwiches. Only problem was…I didn’t buy the magazine, and I couldn’t remember what was on them! So I made up my own. Were they same as what I saw in the magazine? I will never know…but I do know that they were good! I served the sandwiches alongside a Bartlett pear, which provided a refreshing crisp taste as a foil to the sharpness of the steak, onion, and blue cheese.


1 long french baguette

1 lb. thin steak

1 yellow onion

1/4 cup blue cheese crumbles

2 cups field greens

2 tomatoes, sliced

4 pears (1 for each person)



2 tbs. olive oil


Preheat broiler on low. Lay steak on dishwasher safe cutting board (or a plate) and rub with salt and pepper. Let rest 5 minutes, while broiler heats. Place on foil-lined baking sheet and place on top rack in oven. Allow to broil, around 5 minutes for medium. Adjust according to taste (and thickness of steak). Remove from oven and allow to rest, 7-10 minutes before slicing. Slice against the grain, in thin strips.

While steak cooks and rests, saute onions. Heat a medium frypan over medium-medium high heat.  Add 2 tbs. olive oil.  Prep onion for sautéing by removing skin, cutting off roots, and slicing thin.  Add to hot oil.  Allow onion to caramelize, stirring often, 8-10 minutes.

While onion sautes, prepare all other toppings. Slice tomato and baguette, wash field greens and pears. Once steak and onions are ready, assemble sandwiches. Serve alongside a ripe pear.