"No, I am not suggesting that you cook a steak just to make this sandwich. I am however suggesting that IF you happen to have any leftover steak or roast beef, you at the very least consider making this sandwich."
Steak Croque Madame
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A Note from Feedfeed
This decadent sandwich uses already cooked steak (of your choice), gruyere cheese, fried eggs and a classic bechamel sauce to create a play on the classic French sandwich, Croque Madame.
Check out our Sandwiches feed edited by @alidaryder for more delicious recipes perfect for enjoying any time of the day!
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- Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
For the Sandwich:
- 10 ounces steak, cut of choice, cooked and rested
- 4 slices of sourdough bread,
- 4 slices of Gruyere cheese
- 2 whole eggs
- 2 cups arugula, optional
- 2 tablespoons unsalted butter, softened
- 2 teaspoons grainy Dijon mustard
- salt, to taste
- fresh cracked black pepper, to taste
- hot sauce, optional
ingredients
For the Bechamel:
- 1 cup whole milk, warmed
- 1 tablespoon unsalted butter,
- 1 tablespoon all-purpose flour
- pinch of fresh nutmeg
- salt, to taste
Method
Step 1
Prepare the bechamel sauce: in a small sauce pot, melt the unsalted butter on medium heat then add in the all purpose flour and mix to combine with a wooden spoon until an even paste-like consistency is formed. Add in the warm whole milk a few tablespoons at a time, stirring until smooth after each addition, until all of the milk is incorporated. Season lightly with the freshly rasped nutmeg as well as kosher salt. Set aside.
Step 2
Slice the cooked steak into approximately ⅛ inch thick slices.
Step 3
Begin assembling the sandwiches: lay 2 slices of sourdough bread down, divide the grainy dijon mustard evenly onto both of these slices and spread evenly. Next, layer the sliced steak, then top each beef layer with 1 slice of gruyere cheese.
Step 4
On the remaining two slices of sourdough bread, spread approximate ¼ of the entire bechamel sauce on each, turn this over onto the beef and cheese layers.
Step 5
Heat an oven proof skillet on medium to medium high heat and add in about 1⁄2 tablespoon of the unsalted butter and swirl until the entire bottom of the pan is coated. Carefully lay in the assembled sandwiches and rub the sandwiches around in the butter that is melted until it has all been absorbed by the bread slice and cook until golden brown. While this first side is cooking, spread about ¼ tablespoon of the softened butter on each of the slices of bread that is facing upwards.
Step 6
Once the first side of the sandwich is browned, carefully flip over the remaining buttered side and cook until golden brown.
Step 7
Once the bottom side is golden brown, remove from the heat and divide the remaining bechamel sauce on the top of each sandwich and spread to cover. Top the bechamel with an additional slice of gruyere and broil on low in a preheated oven until cheese is melted and bubbly, approximately 5-7 minutes.
Step 8
While the sandwiches are broiling, heat another pan and cook the eggs in the remaining butter until desired doneness is reached, season with salt and pepper.
Step 9
To finish the sandwiches: remove from the oven and top each with a cooked egg. Serve immediately with a side of arugula as well as hot sauce of choice.