Crumbled blue cheese adds salty punch to Smyth Steak Sandwiches at The Iron Horse Hotel in Milwaukee.

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Ingredients

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Directions

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  • For caramelized onion: In a large nonstick skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 15 minutes, stirring occasionally. Uncover; stir in thyme, sugar, salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, over medium-high heat for 14 to 16 minutes more or until onions are extremely tender and golden. Remove from heat; set aside.

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  • Trim fat from meat. Cut meat crosswise into four slices. Place each slice between two pieces of plastic wrap. Use the flat-side of a meat mallet or a rolling pin to lightly pound meat to 1/2-inch thickness. Discard plastic wrap. Season beef with 1/8 teaspoon pepper.

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  • For charcoal grill: Place meat on rack of uncovered grill directly over medium coals. Grill steak for 3 minutes, turning once halfway through. (For a gas grill: Preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as directed.) Remove meat from grill. Top each steak evenly with the reserved caramelized onions and blue cheese. Return meat to grill. Grill 2 to 3 minutes more or until cheese begins to melt.

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  • Meanwhile, heat 2 teaspoons butter on a griddle over medium heat. Lay two buns, cut sides down on griddle pan. Toast buns for 2 to 3 minutes or until golden brown. Repeat with remaining butter and buns.

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Instructions Checklist
  • Serve steaks on toasted buns.

Nutrition Facts

696 calories; 43 g total fat; 21 g saturated fat; 3 g polyunsaturated fat; 15 g monounsaturated fat; 122 mg cholesterol; 1421 mg sodium. 594 mg potassium; 44 g carbohydrates; 3 g fiber; 7 g sugar; 33 g protein; 0 g trans fatty acid; 534 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 93 mcg folate; 3 mcg vitamin b12; 242 mg calcium; 5 mg iron;

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