| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 20-ounce boneless rib eye steak
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- Three 10-ounce bags fresh spinach, washed and stemmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons crumbled blue cheese
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh dill
- 1/8 teaspoon ground black pepper
- 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
Instructions
- For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.
- For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.
- For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.
- For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1139 |
| Total Fat | 87 g |
| Saturated Fat | 22 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 122 mg |
| Sodium | 1261 mg |
Reviews
Great sandwich, Jeff! I was craving a steak sandwich, and this really worked well!! The blue cheese buttermilk is killer! I’ve now got a “go to” recipe for a fantastic steak sandwich that I’ll be using for a long time!
Steak was amazing — great sear & done perfectly. The spinach was a great addition. Didn’t do the buttermilk sauce. Had the steak, spinach, sauteed onions on flatbread. It was sooooo good. SO glad there are leftovers to have tonight!!
Absolutely the best sandwich I have ever had! I used a very thinly sliced skirt steak (much cheaper than a ribeye which I seared in a smokin hot cast iron skillet. The garlicy spinach and buttermilk blue cheese sauce made this a truly unique and addicting favorite meal in our house. Thanks sandwich king, you really are the king of sandwiches!
I followed this recipe exactly and it was absolutely delicious!!! The only difference was that I used less mayo! Great sandwich! My husband loved it :
Big hit with entire family–kids even loved the buttermilk blue cheese sauce. I rubbed steak with mixture of brown sugar, smoked paprika, and chipotle pepper to give it some extra flavor. Will be making this often.
Excellent, excellent sandwich! We used a flat iron steak and wow, fantastic.
YUM YUM are THE words that sums up this Sandwich!
I made this sandwich tonight and followed Jeff’s instructions to a tee on everything (the meat was great cooked in the cast iron skillet—perfect!. The Sauteed Garlicky Spinach is wonderful!…would even be great as a side dish with another meal or even by itself, it is that good.
As I said, I followed Jeff’s instructions to a tee and I did adjust the seasoning in the dressing. Everyone’s taste is different…so since my hubby and I are fresh Blue Cheese lovers, I added a lot more of that. TIP: Prepare the dressing (to your liking and refrigerate it for about an hour before you begin cooking…take it out of the fridge and let it set while you are preparing your steak and your spinach.
I made this sandwich tonight and followed Jeff’s instructions to a tee on everything (the meat was great cooked in the cast iron skillet—perfect!. The Sauteed Garlicky Spinach is wonderful!…would even be great as a side dish with another meal or even by itself, it is that good.
As I said, I followed Jeff’s instructions to a tee and I did adjust the seasoning in the dressing. Everyone’s taste is different…so since my hubby and I are fresh Blue Cheese lovers, I added a lot more of that. TIP: Prepare the dressing (to your liking and refrigerate it for about an hour before you begin cooking…take it out of the fridge and let it set while you are preparing your steak and your spinach.
Well done, Your Majesty!!!!!!!!!
My kids LOVE it!!! :-
I love you Sandwich King!! We added way more bleu cheese to the dressing than called for. The bleu cheese and garlic chips made this sandwich amazing!!