We’ve finally got that first teeny-tiny hint of fall, and I am loving it! As soon as summer begins the slide into fall, suddenly, it’s all about comfort foods. The steak and cheese sandwich is one of my favorite quick meals to pull together for my family. You don’t need to translate comfort food into high fat food either. A few little changes and adaptations, such as using lean deli roast beef, will make make these sandwiches healthier and still quick to pull together. Use a really flavorful cheese instead of that processed American junk and you’ll get more flavor bang for your calorie buck too. And did I mention yummy, because yummy is definitely a factor here!
Steak & Cheese
Yield: 4 servings
- 1 tablespoon butter
- 2 medium yellow onions, thinly sliced
- 1/4 cup leftover red wine
- 1 baguette
- 6 ounces Roth Grand Cru Gruyere cheese, sliced or shredded
- 12 ounces deli roast beef, shaved or thinly sliced
- 1 cup au jus or dark beef broth
Preheat oven to 375°F.
Over medium heat, sauté onions in butter until soft, lightly browned and caramelized. Turn heat to medium-high, add red wine, and cook until liquid has almost evaporated. Set aside until serving.
Split baguette down the center, leaving loaf intact.
Place cheese in bottom of baguette. Top with roast beef and caramelized onions. Wrap baguette in aluminum foil and bake for 20 to 25 minutes until hot.
To serve, remove foil and slice baguette into quarters. Serve each portion with a small cup of hot au jus or beef broth for dipping.
Recipe adapted from Emmi Roth USA
