Beef & Watercress Sandwich

Philadelphia Cheese Steak: it's the popular, signature food of our hometown Philly. Although purists may argue otherwise, restaurants in other towns have their own delicious steak sandwiches. One of my favorites is an Irish bar in New York named Full Shilling. What I have created in my recipe is a hybrid of the juicy, meaty Philly sandwich with the garlicky, creamy New York one. It has thinly-sliced, flavored beef and crunchy watercress matched with garlic bread and a mayonnaise sauce. Delicious!

Beef & Watercress Sandwich

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 10 minutes
Cook: 15 minutes

Yield

Makes 4 medium size sandwiches

Ingredients

1 French baguette, cut into 4 pieces (or 4 hoagie/sub/hero rolls) and split in half crosswise
4 to 5 tbsp butter, room temperature
½ tsp garlic powder
1 tbsp vegetable or canola oil
1 pound rib-eye steak, very, very thinly shaved or sliced
1 medium size onion, halved and thinly sliced
½ tsp kosher salt plus more as needed
pinch of black pepper
1 tsp paprika powder
watercress for topping, wash and padded dried with paper towel, cut into bite size

For sauce:
4 tbsp mayonnaise
2 tbsp sour cream
pinch of kosher salt
pinch of black pepper

Directions

Heat a skillet over medium-high heat. When hot, add the oil and onions, and cook, stirring until translucent. Add the beef and continue until cooked through. Add salt, pepper, and paprika powder. Set aside.

Preheat the oven to 400 degrees F.

Spread the 1 to 1½ tbsp of butter on each slice of bread, both topside and bottom side. Sprinkle with garlic powder, about 1/8 for each slice. Toast open- faced in the oven until lightly golden brown.

Meanwhile, mix well mayonnaise, sour cream, salt and pepper in a small bowl.

Spread the mayonnaise sauce on the bread slices. Place the beef and watercress between pairs of slices, forming sandwiches.

Serve warm or room temperature.

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