Steak Sandwich w/ Brown Onion Sauce Print Email

4 aged Rib Eye or New York Strips, 1/2 inch thick
Tony's Euro-Crust, Z Blend, Tuscan or Steak & Roast Seasoning
One large onion, thinly sliced
1 TBS butter

More Than Gourmet Red Wine Sauce, or one of Tony's Bordelaise or Sauce Au Poivre - or...

1/2 cup red wine
1 tsp. pepper
1 pkg. Demi-Glace Gold
1 1/2 tsp. flour

Raclette, Gruyere or Emmental cheese
French Baguette

Have our butcher split two NY strips or Rib Eyes to 1/2 -3/4 inch thick. Season to taste with your favorite Tony's seasoning blend.

Skin and quarter onion and slice thinly. Place in a heavy pan with butter and slowly cook over low heat, 30-40 minutes, stirring every 4-5 minutes. When tender, sweet and lightly browned, increase heat, add Red Wine Sauce or Tony's Chef Sauce and simmer - reserve warm until ready to use.

If not using the prepared red wine sauce...
When onions are sweet and lightly browned, add wine and reduce. When wine is almost gone, add re-hydrated Demi-Glace, flour and pepper to taste. Simmer to thicken as desired. Sauce can be set aside at this point until time to serve. When re-heating, a pat of butter is a nice touch. (If sauce looks too thick, add a splash of wine.)

Brown steak quickly over a hot fire about 4-6 minutes, do not over-cook! Melt Swiss cheese over the top (or serve on the side). Toast rustic bread and assemble sandwich with steak, cheese, bread and sauce - or serve open faced. - Chef Mick (Michaelangelo) Rosacci, Tony's Market