Steak Reubens

I made up Steak Reubens last night for dinner. Man they were good! Something we very rarely eat, but I had some leftover rye bread and some leftover Gruyere cheese and I thought, why not?! Glad I did! We loved it!

 

Steak Reubens

Flank or skirt steak (I used a ribeye because that’s what I had)

Sauerkraut

Shiitake Mushroom caps (I used white button)

Gruyere Cheese

Thousand Island Dressing

Rye bread

Butter

 

Cook the steak to your desired doneness. Personally speaking, medium-rare is ideal. Slice it up across the grain. Liberally butter one side of each slice of rye bread. Heat up the griddle and lay the rye bread butter side down. Place some gruyere cheese on top of the bread, then the steak, then the mushrooms and then the sauerkraut. On the opposite side of bread that the butter is on, lather that with Thousand Island Dressing. Lay that piece of bread butter side up. Now one the cheese is melted and the bottom side of bread is nice and golden brown, do your best to flip it over. This was a two-handed effort on my part. I only managed to drop one tiny piece of steak into the skillet. Whew! And then…chow down. It’s not a light sandwich. Don’t be fooled. So it’s a “once in a while” type dinner. But it’s oh so good.