Rib-Eye Steak And Blue Cheese Sandwiches

Pugliese is an Italian country bread with a very crisp crust and a soft interior; a good substitute is ciabatta or another artisan Italian loaf. Cambozola is like a cross between Camembert and Gorgonzola it has a white rind and a creamy, blue-streaked interior.

SERVES: 4

INGREDIENTS:

• 4 rib-eye steaks, each 1/2 inch thick, trimmed
• 5 cloves garlic, minced; plus 2 cloves, sliced
• 1 Tbs. chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 4 Tbs. unsalted butter
• 2 shallots, minced
• 16 medium fresh cremini mushrooms (about 8 oz.), sliced
• 1/4 cup sweet Marsala
• 1 medium onion, sliced
• 1 Tbs. extra-virgin olive oil
• 4 to 6 oz. Cambozola cheese, rind removed (or creamy Gorgonzola)
• 8 1/2-inch-thick slices pugliese-style bread, lightly toasted
• 1 1/2 Tbs. Dijon mustard

INSTRUCTIONS:

1. Cut each steak in half crosswise. In a small bowl, combine 4 cloves of the minced garlic, the rosemary, 1 1/2 tsp. salt, and pepper to taste. Rub all over the steaks.
2. In a 12-inch skillet, heat 2 Tbs. of the butter over medium-high heat. Add the shallots and remaining minced garlic and sauté until fragrant, about 2 minutes. Add the mushrooms and Marsala; season with salt and pepper. Cook, stirring frequently, until the mushrooms are cooked through and the liquid has evaporated, about 5 minutes. Transfer to a bowl. Melt another 1 Tbs. butter in the pan. Add the onion, season with salt and pepper, and sauté over medium-high heat until browned but still crunchy, 3 to 5 minutes. Add the sliced garlic and cook until it begins to brown, about 1 minute. Transfer to the bowl with the mushrooms.
3. Add the oil and the remaining 1 Tbs. butter to the pan over high heat. In 2 batches, sear the steaks until well browned, about 2 minutes per side for medium.
4. To serve, stir the Cambozola in a small bowl until spreadable. Put 2 pieces of the toasted bread on each of 4 plates; spread lightly with the mustard and some of the Cambozola. Set a piece of steak on top of each toast and drizzle with any accumulated juices. Return the mushroom mixture to the pan to reheat briefly. Top each steak with some of the mushrooms and a dollop of the Cambozola and serve.

PER SERVING:

710 CALORIES | 50g PROTEIN | 23gCARB | 45g TOTAL FAT | 21gSAT FAT |
20g MONO FAT | 4g POLY FAT | 220mgCHOL | 1,150mgSODIUM | 2g FIBER