Bistro Steak Sandwich With Seasoned Potato Chips - cooking recipe

Ingredients

FOR THE SANDWICH
1 (16 ounce) package frozen loaf garlic bread
2 medium onions
2 boneless New York strip steaks (3/4 inch cut)
1 tablespoon crushed peppercorn, and garlic rub
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
4 slices blue cheese, shredded
FOR THE POTATO CHIPS
2 tablespoons butter, melted
2 pressed garlic cloves
1 (6 ounce) bag plain potato chips

Preparation

Place garlic bread on a large sheet pan, and bake according to package directions.
Slice onions thin and microvave covered on high for 5 minutes.
Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
Season steaks with rub, and cook 5-10 minutes , or until browned.
Turn steaks over and repeat, until done, it should have a medium-rare doneness.
Remove steak from pan, and lightly cover with foil.
Chop parsley, and then add the parsley, onions, and vinegar to pan.
Cook 3-4 minutes or until the onions are carmelized.
Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
Sprinkle with cheese, and top with other garlic bread half.
Cut sandwich into 6 pieces.
FOR THE SEASONED CHIPS:
Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
Add 1/4 cup freshed parsley.
Toss 6 ounces plain potato chips with butter mixture.
Bake on medium sheet pan at 450 degrees for 3-5 minutes.