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    Balsamic-Blue Cheese Steak Ciabatta

    clock-icon25 minutes
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    Pixicook editorial team

    Savor the harmonious blend of succulent grilled steak, tangy blue cheese sauce, and the fresh bite of arugula nestled within a toasty ciabatta in this elevated steak sandwich. Perfect for lunch or a casual dinner, it's a gourmet twist on the classic steak sandwich.

    Ingredients for Balsamic-Blue Cheese Steak Ciabatta

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Mayonnaise

    cups

    Substitute chevron-down

    Blue Cheese, crumbled

    0 oz

    Substitute chevron-down

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Salt and Pepper

    to taste

    Substitute chevron-down

    Skirt Steak, cut into 4 equal pieces, trimmed

    0 lb

    Substitute chevron-down

    Ciabatta Sandwich Rolls, halved lengthwise

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Baby Arugula

    0 oz

    Substitute chevron-down

    Red Onion, halved and thinly sliced

    each

    Substitute chevron-down

    How to Make Balsamic-Blue Cheese Steak Ciabatta

    1. Blue Cheese Sauce

    Combine mayonnaise, crumbled blue cheese, balsamic vinegar, Dijon mustard, and a pinch of pepper in a food processor. Process until the mixture is smooth, approximately 30 seconds. Set the blue cheese sauce aside.

    2. Steak Seasoning & Grilling

    Pat the steak dry using paper towels. Season both sides generously with salt and pepper. Preheat your grill to a high temperature, ready for cooking.

    3. Roll Toasting

    Brush the cut sides of the ciabatta rolls with olive oil. Place rolls on the grill, cut side down, and grill until they are lightly toasted, which should take about 1 to 2 minutes. Remove and set aside.

    4. Steak Grilling

    Grill the seasoned steak pieces over the hot grill until they reach an internal temperature of 125 degrees Fahrenheit for a medium-rare finish, which typically takes about 2 to 3 minutes per side. Once grilled to perfection, transfer the steak to a carving board and tent it with foil to rest.

    5. Assembly

    Thinly slice the steak against the grain. Lay out the toasted ciabatta rolls and spread a generous amount of blue cheese sauce on each. Evenly distribute the sliced steak, fresh baby arugula, and thin slices of red onion among the rolls.


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