Ryan's Steak and Potato Sandwich

Ryan's Steak and Potato Sandwich
  • Servings: 1
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Whole Potatoes
  • 3 Cups Milk
  • 10 Garlic Cloves (Minced)
  • 2 Tablespoons of Salt
  • 2 Egg Yolks
  • 2 Tablespoons of Dijon Mustard
  • 1/2 Cup of Olive Oil
  • Bunch, Tarragon (Minced)
  • Bunch, Parsley (Minced)
  • Bunch, Rosemary (Minced)
  • Dash, Tabasco
  • 1 Flat Iron Steak
  • Chibatta or Sourdough Bun
  • 1/2 Cup of Fontina Cheese


For the Potato Aioli


  • 1) Peel, slice & dice 2 of the potatoes
    2) Combine diced potatoes, half of the minced garlic, milk and salt in a median saucepan
    3) Bring to a boil & cook ingredients until tender
    4) Once cooked strain the potatoes and place them into a power mixer
    5) In mixer, combine potatoes, 2 egg yolks, & Dijon mustard.
    6) Blend on high speed. As blending, slowly add olive oil, tobacco, and tablespoon salt.


For the Flat Iron Steak


  • 1) Mince tarragon, rosemary, and parsley and combine with remainder of garlic.
    2) Grill the flat iron meat on high heat for 8 minutes on each side to get it to medium rare.


For French Fries


  • 1) Deep fry remaining potato in cooking oil for 2 ½ minutes




  • Toast a Chibatta or Sourdough Roll with Fontina Cheese on both slices
  • Spread Aioli to both sides of roll
  • Slice Steak and place onto bottom slice of bread
  • Top Steak with watercrest or peppercrest and 3 beef steak tomatoes
  • Top sandwich with French Fries and top slice of bread


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