Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs beef ((Any cut you prefer or have on hand—about 75%frozen, but not rock hard))
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons canola oil
  • 1 large red onion thinly sliced
  • 6 oz cremini mushrooms thinly sliced
  • 2 medium baguettes
  • 1/3 cup blue cheese dip (store-bought)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup blue cheese (crumbled)
  • 1 cup arugula
  • 3 purple figs (, thinly sliced)
  • garlic blue cheese dip
  • balsamic reduction (( from my recipe for rainbow power grilled halloumi salad))

Instruction

  • Take the frozen piece of meat (it should be hard, but not rock hard) and use a nice sharp knife to thinly slice the meat into paper-thin slices. Then you may cut the slices down into strips about 2”X1”.
  • Season the meat with all the spices and set aside.
  • Preheat a skillet or cast iron pan over high heat until it’s very hot. Then add in the oil, onions, mushrooms and meats.
  • Keep stirring the mixture over high heat until the meat is no longer pink, and the onions and mushrooms are softened. This will take about 10-15 mins (depending on the size and thickness of the meat slices).
  • Take the baguettes and slice them in half. Add the balsamic vinegar to the garlic blue cheese dip and spread this over the bread.
  • Place some arugula over the bread, top this with the meat mixture, sliced figs and crumbled blue cheese.
  • Put the baguettes into a panini press and press it for 5 mins.
  • Slice the sandwich into small strips about 2”X1” in size and serve with the dips. ( For the balsamic reduction, follow this recipe)