Peppered Steak Sandwiches

Peppered Steak Sandwiches

Serves 4.

• 2 (3/4 pound) boneless strip steaks
• Cracked black pepper
• 1 baguette
• Olive oil
• 1 clove garlic
• Salt
• 1/4 pound Roquefort cheese
• Caramelized onions
• 1 sprig fresh rosemary

• Trim excess fat from steaks. 
• Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
• Split baguette in half lengthwise. 
• Toast in the oven until golden brown. 
• Drizzle with olive oil, and rub lightly with garlic clove.
• Heat a cast iron skillet over high heat, and sear the steaks on both sides. 
• Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. 
• Sprinkle with salt, and let steaks sit for 5 minutes.
• Cut toasted baguette into four equal pieces.
• Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. 
• Serve immediately.