Grilled Steak and Pear Sandwich Recipe

Name: Grilled Steak and Pear Sandwich - Hangry In Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp Dijon mustard; 1/4 cup dark brown sugar; 1/4 cup beef broth; 2 Tbsp bourbon; 2 Tbsp soy sauce; 1 tsp Worcestershire sauce; Salt, to taste; Pepper, to taste; 1 stick butter; 2 New York Strip steaks; Garlic powder, to taste; Salt, to taste; Pepper, to taste; 2 pears, thinly sliced; 7 oz gouda cheese, freshly sliced; Arugula, for topping; 4 croissant rolls, sliced in half; Bourbon Dijon Sauce

Food Recipes | Gameday | Sandwiches

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This Grilled Steak and Pear Sandwich is so gouda it’ll make you gouda at puns even if you ain’t gouda at all.

PREP TIME

15 mins

COOK TIME

20 mins

SERVINGS

Ingredients

Bourbon Dijon Sauce

3 Tbsp Dijon mustard
1/4 cup dark brown sugar
1/4 cup beef broth
2 Tbsp bourbon
2 Tbsp soy sauce
1 tsp Worcestershire sauce
Salt, to taste
Pepper, to taste
1 stick butter

Grilled Steak & Pear Sandwich

2 New York Strip steaks
Garlic powder, to taste
Salt, to taste
Pepper, to taste
2 pears, thinly sliced
7 oz gouda cheese, freshly sliced
Arugula, for topping
4 croissant rolls, sliced in half
Bourbon Dijon Sauce

COOKING INSTRUCTIONS:
Grilled Steak and Pear Sandwich

Bourbon Dijon Sauce

In a small pan over medium heat, whisk together dijon, brown sugar, beef broth, bourbon, soy sauce, Worcestershire, salt, and pepper until well-integrated.
Bring to a simmer and continue simmering until alcohol has cooked out of bourbon and sauce has thickened (about 5-7 minutes). Remove from burner and whisk in butter 2 Tbsp at a time until well-combined. Serve immediately over Grilled Steak & Pear Sandwich.

Grilled Steak & Pear Sandwich

Let steaks come to room temperature for at least 30 mins.
Preheat grill to medium-high heat.
Season steaks liberally with garlic powder, salt, and pepper. Depending on steak thickness, grill on first side for 1.5 – 2 minutes, then to cross-hatch, rotate 90 degrees and cook for another 1.5 – 2 minutes on same side. Flip steak and repeat process, or until desired internal temp. Remove from grill and let rest at least 5 minutes. Slice against the grain and set aside.
To build sandwich: Top croissant heel with arugula, then pear slices, steak slices, Bourbon Dijon Sauce, and gouda—all to taste. Using a torch, quickly melt gouda. Top sandwich with croissant crown. Repeat with remaining ingredients. Enjoy!