Thank you to Collective Bias, Inc. and Alexia Foods for partnering with me on this post. All opinions are 100% my own. #GameTimeGrub #CollectiveBias
Hey guys! Mr. Claire here and, as I write this, I’m indescribably happy. And it isn’t just about this ridiculously good Grilled Ribeye Sandwich with Gorgonzola Cream Sauce.
Why else, you might ask? Well, not only was last weekend the big game, and not only did the Good Guys win (haters gonna hate) – but most importantly football is finally over and we can finally get down to what’s really important in life: hockey.
When I was a kid, my Dad and I would always spend Saturdays together. While my Mom went about her Saturday routine, we also had our ritual. After a breakfast at the lunch counter down the street, we’d head home and watch cartoons until the afternoon.
In the summertime we’d go out to play, but in the winter months when going outside wasn’t an option there was usually a matinee hockey game on TV. We’d huddle in front of our little black and white TV and spend the afternoon watching the fights with an occasional bit of hockey being played in between.
My Dad is a great guy but in those days his culinary abilities were, shall we say, limited. Our game time grub was usually buckets of buttered popcorn (delicious, yes, but a lousy lunch) and, if he was feeling really adventurous – waffles. In fact, remember the meal in “A Charlie Brown Thanksgiving?”
Yeah, I’m pretty sure my dad was the chef.
Well, I still love my hockey, and I still love to eat, but I like to do a little something more for my game time meal – and I’m not talking jellybeans and pretzels.
This time it’s a grilled ribeye sandwich with a gorgonzola cream sauce, topped with Alexia Crispy Onion Rings and served with a side of Alexia Sweet Potato Fries.
In fact, those Alexia goodies are so convenient, I’ve even made a little sumpin’-sumpin’ to dip your fries in. Got your attention?
We stock up whenever we are at Walmart so we’re always ready for game day fun.
First – the ribeye. Season and grill the steak to your liking and set it aside to rest while you prepare the cream sauce, and prepare the fries and onion rings according to the directions on the package. This won’t take long, I promise.
The cream sauce is my take on a béchamel (actually more of a Mornay). I could drink this stuff (if Claire didn’t beat me to it), and it’s so easy to make – only four ingredients! At first I had the bright idea of using heavy cream in this – because, well, cream – but the end result came out way too thick.
Use whole milk instead. It will come out plenty creamy. Trust me on this one.
I like to use French rolls but any good sandwich roll will do. Toasting them on the grill is also optional but it’s delicious. Slather a little of the gorgonzola cream sauce on each half of the roll.
Slice your steak nice and thin and layer it on to your prepared roll.
Top with some Alexia Crispy Onion Rings and arugula or greens of your choice. It is perfection on a bun.
The Sriracha Ranch Dipping dipping sauce for the fries was inspired by a local restaurant that serves something similar. We found ourselves dipping our fries in it and, since I had these delicious Alexia Sweet Potato Fries here, that little light bulb turned on in my head.
It is pretty amazing and the sauce recipes are below.
The next time my Dad’s here, I’m going to make this sandwich for him. Maybe then he’ll finally forgive me for that time he took me to a baseball game, and the only run was scored on a home run when I asked him to take me to the restroom.
So what is your favorite menu for game day or weekends? We’d love to hear all about it since we are always on the lookout for new recipe ideas. In the meanwhile…
…we’re carrying on the tradition over here. Start ’em on hockey early. 😉
- 1-2 Ribeye steaks (2-4 sandwiches)
- 1 package Alexia frozen onion rings
- 1 package Alexia frozen sweet potato fries
- 2 tbsp unsalted butter
- 1 1/2 heaping tbsp flour
- 2 C whole milk
- 3/4 C crumbled gorgonzola
- 1/2 cup ranch dressing
- 1 tbsp Sriracha sauce (or hot sauce of choice)
- 1 tbsp lemon juice
- Preheat the oven and bake onion rings and sweet potato fries according to package directions.
- Grill as desired, and set aside to rest on a plate.
- Do not slice yet.
- You can make this while preparing and grilling the steak.
- Melt butter in saucepan over medium heat.
- Add flour to pan, and cook for a minute, stirring constantly, taking care not to brown.
- Slowly add milk to pan and whisk in, stirring constantly to remove any lumps, and bring to a boil. Continue to stir 1-2 minutes until the mixture starts to thicken.
- Remove from heat and stir in gorgonzola until incorporated.
- Taste and adjust seasoning and set aside to keep warm.
- Once the steak has rested for 10 minutes or so, slice thinly.
- Add a schmear of the cream sauce to both sides of an open faced bun.
- Add 4-5 pieces of the sliced steak to the bottom half of the bun.
- Top with 2-3 onion rings.
- Add a handful of arugula on top of the onion rings and the top half of the bun.
- Serve and enjoy with sweet potato fries or a side of your choice.
- To make the Sriracha dipping sauce, simply combine all ingredients and add more hot sauce / ranch dressing as desired.