Open Face (Dry Aged) Beef/Grilled Cheese Sandwiches
The dry aged ribeye was left over from a reverse seared 45 dry aged ribeye roast. Note: I used my SteakAger Pro 40 to dry age in my own home (use my code GC5 for a 5% discount on the SteakAger Pro 40, this can’t be combined with other discounts)
Dry Aged Beef, Sandwiches
INGREDIENTS
POTATOES
2 medium russett potatoes, peeled and cut into chunks
4 tablespoons salted butter
1/4 cup milk
GRAVY
1/2 medium Onion, sliced thinly
6 mushrooms, sliced thinly
3 tablespoons all-purpose flour or Wondra flour
2 cups unsalted beef broth
1 tablespoon butter
1 spring rosemary
salt and pepper to taste
GRILLED CHEESE SANDWICHES
4 slices white bread
4 tablespoons butter, softened
4 sliced American Cheese
1/2 pound Leftover (Dry Aged optional) Ribeye, Pot Roast, or Roast beef, sliced deli thin.
DIRECTIONS
POTATOES
Cook potatoes in a pot of boiling salted water until fork tender, about 15 minutes.
Drain potatoes and return to pot. Cook over low heat for 30 seconds to evaporate excess moisture.
Add the milk and butter. Mash until smooth. Add more milk as needed for a smooth consistency. Season to taste with salt and pepper.
GRAVY
To make gravy, whisk together flour and beef broth in a bowl.
Melt 1 tablespoon butter in a saucepan or skillet.. Add Onions, mushrooms and Rosemary saute’ until onions are soft. Discard rosemary.
Whisk in broth and flour mixture and simmer for 5 minutes to thicken.
Season to taste with salt and pepper. Keep warm.
GRILLED CHEESE SANDWICH
In a skillet, melt butter to cover the bottom of the pan.
Place the bread slices in and toast in the butter.
Place 2 slices of cheese on 2 of the slices and place the other two slices of bread over the cheese to make 2 grilled cheese sandwiches.
Remove each grilled cheese to its own plate and proceed with the rest of the assembly.
SANDWICH ASSEMBLY
To assemble sandwiches, place mashed potatoes on top of the grilled cheese. . Top with meat and blanket in gravy.
