4 ciabatta rolls
2 onions
1 container of sliced mushrooms
1 tablespoon balsamic vinegar
1 cup crumbled bleu cheese (any cheese will do but this is my favorite)
2 lbs of top sirloin steak
1/2 cup olive oil
1/4 fresh parsley
1/4 fresh basil
4 garlic cloves
salt
pepper
Directions:
Chop the parsley, basil, and garlic cloves very fine and add to a large plastic bag that has the olive oil in it. Salt and pepper the steaks and add them to the bag. Then rub the steaks around in the bag so that they are coated with all of the ingredients. Marinade for an hour.
Heat a large skillet on medium and add a little olive oil. Peel and slice the onions very thin. Add the onions to the skillet and allow to carmelize. After about 5 minutes add the mushrooms and stir. Allow the onions and mushrooms to continue to carmelize. This should take about 20-25 minutes. Add balsamic vinegar, salt and pepper.
Heat a grill pan or your outdoor grill on high. Put the steaks on and cook 8 minutes on each side. If you choose you can put your rolls on the grill for a few minutes to toast them. After the steak is finished, take off the grill and cover with aluminum foil. Allow the steak to rest for 10 minutes. This is the key to the juiciest steak.
Slice the steak very thin and put on the bottom part of the roll. Then top with the balsamic onions and mushrooms and bleu cheese. Enjoy!
