Steak Sam-ich

Here is a sandwich that I made for my friend Sam. (that's where i got the name obvi) Its great for any occasion but best when eaten! :)



Ingredients

Gruyere bechamel:
1/4 stick of butter
1 1/2 heaping tablespoons flour
1 cup whole milk (anything lighter wont mix correctly)
1 cup grated Gruyere cheese
salt and pepper
1 Tbsp horseradish

Spinach Mayonnaise:
1 handful of spinach
1/2 lemon, juiced
salt and pepper
1/2 cup mayo

Steak sandwich:
2 soft hoagie rolls
extra-virgin olive oil
1/2 pound rib-eye, finely sliced
salt and pepper

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make spinach mayonnaise: Put spinach in a food processor with the lemon juice ans salt and pepper. Top with mayo and process until well combined. Give it a taste and adjust seasoning if its needed.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions between 2 sheets of plastic wrap. Pound out using either a saute pan or a meat mallet. after first pounding, remove the plastic wrap, fold in the edges so that the meat is about the size of your hoagie bun. Replace the plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill pan, or skillet, over medium heat/ split hoagie buns in half, drizzle with olive oil and place onto griddle.

Take the meat out of the fridge. Peel off 1 side of the plastic and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and finish cooking to about a medium rare temp.

To serve, smear each half of the bun with spinach mayo. put a handful of leftover spinach on the bottom then top the with the steak and cheese.