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

Source: Midwest Living


Recipe Summary

20 mins
33 mins
5 mins
58 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • Serve steaks on toasted buns.

Nutrition Facts

696 calories; fat 43g; cholesterol 122mg; saturated fat 21g; carbohydrates 44g; mono fat 15g; poly fat 3g; insoluble fiber 3g; sugars 7g; protein 33g; vitamin a 534.5IU; vitamin c 8.3mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 92.7mcg; vitamin b12 2.7mcg; sodium 1421mg; potassium 594mg; calcium 242.3mg; iron 4.9mg.