Steak Panini Recipe

Preparation Steps

1. 1

   Prepare the Ribeye

   Season the ribeye steak with salt and pepper. Slow roast in the oven at 225°F (107°C) for about 2 hours or until it reaches your desired doneness. Let it rest before slicing.

2. 2

   Make Chianti-Onion Marmalade

   In a saucepan, sauté sliced onions in a bit of olive oil until they are caramelized. Add Chianti wine and simmer until reduced by half, stirring occasionally. Season with salt and pepper.

3. 3

   Sauté the Mushrooms

   In a skillet, add some oil and sauté Stoney Creek mushrooms until golden and tender. Season with salt and pepper. Set aside.

4. 4

   Prepare Truffle Aioli

   In a bowl, mix mayonnaise with minced garlic and truffle oil. Adjust seasoning with salt and pepper.

5. 5

   Assemble the Panini

   Slice the baguette lengthwise. Spread truffle aioli on both sides. Layer sliced ribeye, chianti-onion marmalade, and sautéed mushrooms inside the baguette.

6. 6

   Grill the Panini

   Preheat a panini press or grill. Grill the assembled panini for about 3-5 minutes, or until the bread is crispy and golden.

7. 7

   Serve

   Cut the panini into halves or quarters and serve with fries on the side.