Steak Sandwiches are composed of layers of meat, tomatoes, mushrooms, onions and cheese, wrapped in foil and then baked.
Unlike other steak dishes, it has the advantage that it does not require the cook’s constant attention. Serve the steak, still zorapped in the foil, with sauteed potatoes and green salad for a delicious meal.
3 oz. plus
2 teaspoons butter, cut into small pieces
8 oz. porterhouse steaks
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons black peppercorns, crushed
1 lb. medium-sized tomatoes, thinly sliced
5 teaspoon dried basil /
8 oz. button mushrooms, wiped clean and thinly sliced
2 tablespoons chopped fresh parsley
6 slices Gruyere cheese
2 tablespoons prepared mustard
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190 C).
Cut 6 pieces of aluminium foil 12-inches square and grease them with the 2 teaspoons of butter.
Rub the steaks all over with the garlic and salt, then press each steak into the crushed peppercorns, coating both sides.
Shake off any excess pepper.
Place one steak in the middle of each piece of foil. Lay the tomatoes over the steaks and sprinkle them with the basil.
Place the mushrooms in a layer over the tomatoes and sprinkle over the parsley.
Place a slice of cheese on top of each mixture and spread the mustard over the cheese. Distribute the remaining butter evenly over the mustard.
Bring together the edges of the foil and seal the parcels by folding the edges over.
Arrange the parcels on a baking sheet and bake in the oven for 30 to 40 minutes or until the steaks are tender. Remove the parcels from the oven and serve at once.