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Ingredients
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Steak
Vegetables
Cheddar Fondue
Bread & Assembly
Method
Steak
- 1
Prep and season
Pat the steak dry with paper towels. Trim excess fat if needed. In a small bowl, mix 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Rub evenly over both sides of the steak and let rest at room temperature for 15 minutes.
- 2
Cook
Heat a large cast-iron skillet or heavy frying pan over high heat until very hot (2–3 minutes). Add 1 tbs neutral oil if pan is dry. Sear the steak 2–3 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or longer to desired doneness. If steak is thick, sear edges 30–60 seconds. Remove steak to a cutting board, tent loosely with foil and rest 8–10 minutes.
- 3
Slice
Against the grain, thinly slice the steak into strips about 1/4-inch thick. Keep warm while you finish other components.
Vegetables
- 4
- 5
Caramelize onions and sauté mushrooms
In a large skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the sliced onions with 1/4 tsp salt and cook, stirring occasionally, for 10–12 minutes until soft and beginning to caramelize. Add the mushrooms and thyme, increase heat to medium-high and cook another 6–8 minutes until mushrooms are browned and moisture has mostly evaporated. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Reduce heat to low and keep warm.
Cheddar Fondue
- 6
- 7
Add cheese
Bring the milk mixture to a gentle simmer (do not boil). Reduce heat to low. Add the grated cheddar and Gruyère (if using) a handful at a time, whisking constantly until fully melted and smooth before adding more. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/4 tsp hot sauce if using. If sauce is too thick, whisk in up to 1–2 tbs additional milk to reach a smooth, pourable fondue consistency. Keep warm on the lowest heat or in a small insulated container.
- 8
Adjust seasoning
Taste and adjust salt and pepper as needed. Cheese will be salty, so season lightly.
Bread & Assembly
- 9
- 10
Assemble sandwiches
Place a generous layer of sliced steak across the bottom of each toasted roll. Top steak with a heaping spoonful of caramelized onions and mushrooms. Ladle warm cheddar fondue over the steak and vegetables (about 1/4 to 1/3 cup fondue per sandwich, or to taste). Sprinkle with chopped parsley if desired, close sandwiches and serve immediately while hot.
- 11
Serving suggestion
Serve with pickles or fries and extra fondue on the side for dipping.