| Level: | Easy |
| Total: | 1 hr 12 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 12 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon yellow mustard seeds, cracked
- 3 (12 to 14-ounce) rib-eye steaks
- 4 ounces Gorgonzola, crumbled
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 baguette (about 2 feet long), split lengthwise
- 2 cups lightly packed arugula
Instructions
- 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 2 hours, turning the steaks occasionally.
- Prepare the barbecue 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 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
- 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 halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 46 g |
| Saturated Fat | 22 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 44 g |
| Cholesterol | 144 mg |
| Sodium | 1316 mg |
Reviews
I love this recipe . . .quick, easy and something different with steak. I also love how far a steak goes on this recipe. I usually use a big round loaf of bread from the bakery section and toast the buttered slices in the oven first so the bread in crispy. My mom requests it every time she comes to visit.
We used only the recipe for the meat (minus the mustard seed) and the arugola and made mini sandwiches for a game night at a friends house. Instead of the sour cream, I made a spicy mayo that really accenuated the flavor of the meat!! Everyone raved over these lil mini sandwiches and spent so much time eating we almost didn’t around to playing games. Thanks for another great recipe Ms. De Laurentiis.
This is such a yummy sandwich, full of all sorts of flavors. I made this a couple years ago, and just found the recipe again, woohoo.
I was so excited to try this but was a little disappointed.
I made this for Memorial Day yesterday. I didn’t use Ribeye, since it has alot of marbeling (only because my boyfriend hates fat…I love it though lol) I’m not sure what type of steak I used because I just looked for the one with the least amount of fat. I marinated the meat for about 4 hours (on accident) I didn’t have gorgonzola so I used 1 1/2 tablespoon of blue cheese. It didn’t overpower the meat. The flavors complimented each other and the meat was sweet, tangy and juicy! My boyfriend and I both LOVED the sandwich. Especially on a hot day, sipping on sangrias and eating roasted potato salad. Thanks Giada!
I’ve made this sandwich several times & each time, it was heavenly… The only thing I did different, was grill the meat on a charcoal grill, which makes it sooo much better. I think the people who complained that the blue cheese was too strong, should’ve used the gorgonzola like the recipe called for. It’s milder…DUH!! And, if you’re like Charles from Roslyn, PA & looking for a “philly cheesecake”, look elsewhere.
First you need to use an italian roll not a baguette. Also who ever suggested you put sour cream and Gorgonzola in/on a steak sandwich should be shot. A steak sandwich is not a food that can nor should be glamed up. Come to Philly and find out what a real steak sandwich is. And I’m not talking about Pat’s or Gino’s.
We made these for dinner and they were great. Loved the marinade! All the ingredients worked well together. The only thing I would advise is to go light when spreading the Gorganzola mixture. We love blue cheese, but too much of it overpowers the other wonderful flavors. This would be great cut into smaller portions for a party! This recipe is a keeper.
Sorry, but can anyone spell a lot (alot)? I know I am a freak but it drives me crazy.
We LOVED these sandwiches. When I saw Everyday Italian this morning it was tailgate type food that didn’t look anywhere near as good as these, but now I know what we’re having for Superbowl! This will be the third time we’ve made them, and everyone has asked for the recipe!