Saturday, February 21, 2009

Steak Sandwiches with Twice Baked Potato Bites

This manly take on steak and potatoes will have everyone asking for seconds!
the goods:
1 boneless rib-eye steak, excess fat removed
1 large red onion
sliced2 hoagie rolls split
5 ounces cream cheese, room temperature
4 tablespoons grainy mustard
1 bunch baby spinach, stems removed
steak sauce for serving

potato bites:

10 to 14 red new potatoes (small), halved
1 tablespoon olive oil
3/4 cup sour cream
1/4 cup snipped fresh chives, plus more for garnish
Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.
On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.
Bake until tender, 30 to 35 minutes. Let cool on sheet.
When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.
Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.
Stuff potatoes with filling.
Bake potatoes at 450 until lightly browned, about 15 minutes.
Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.
Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.
Spread rolls with mustard on bottom side and cream cheese on top side.
Thinly slice steaks against the grain.
Place a layer of spinach on each roll.
Finished with a layer of onions.
Close sandwiches. Slice in half.
Remove potatoes from the oven.
Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.

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