From the perfectly cooked Ribeye to the truffle hot sauce added to the mayo, this sandwich is decadence at its finest. If that wasn't enough, the truffle cheese sauce takes this sandwich to a whole new level!
1 cup Truffle Cheese
1 cup Monterey Jack Cheese
1 demi Baguette, cut in half lengthwise
1 large Red Onion, sliced thinly
1/2 cup Arugula
1/2Tbsp Steak Rub, Studio Spice Co.
1/2Tbsp Creole Mustard
2 Garlic Cloves, smashed into a paste
1Tbsp Truffle Hot Sauce
2 Tbsp Grapeseed Oil, divided
1/4 cup Red Wine, dry
In a small bowl, add mayo, garlic, mustard, chives, steak rub, and truffle hot sauce.
Heat 1Tbsp oil in pan over medium high heat. Add Onion and Salt, stir to coat. Spread onions out in even layer and let cook down, stirring occasionally. Use water to deglaze pan when you notice brown bits. Once onion are caramelized, about 20-30 minutes, add wine and stir onions until wine is full cooked off. Remove from pan, set aside.
Season both sides of steak. Heat remaining oil in pan over high heat. Once pan is “screaming” hot place steak in and sear for 2 minutes. Turn steak over and repeat. Continue this every 2 minutes until steak is your desired doneness. Remove steak from pan and let rest.
In a sauce pan, melt butter over medium low heat. Once melted, add flour. Stir roux continuously for 1-2 minutes to cook off flour taste. Be sure not to brown the roux. Add 1/3 of milk at a time whisking vigorously and continuously to ensure béchamel is lump-free. Add cheese one 1/2 cup at a time, stirring continuously, off of heat if needed. Remove from heat.
Cut steak in thin slices
Assemble sandwich coating the top and bottom of baguette with spicy mayo. Add arugula to bottom bun. Layer sliced steak on top of arugula. Add caramelized onions and drizzle with desired amount of cheese sauce. Top with baguette half. Enjoy!