The Cheapest Steak Sandwich Ever | But Cheaper

cheese

🥗Healthier: avocado

💰Cheaper: processed cheese

Avocado adds creaminess while reducing calories.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and pork loin is less expensive.

In a large bowl, add 750 grams of all-purpose flour, 17 grams of fine sea salt, and 45 grams of whole wheat flour. Mix together until thoroughly combined.

In a separate container, measure out 562 grams of filtered water at around 95 degrees Fahrenheit. Add 4 grams of minced yeast to the water and stir until dissolved.

Pour the yeast mixture into the flour mixture and mix by hand until you have a relatively shaggy dough.

Let the dough rest for 10 minutes.

After resting, slap and fold the dough in the bowl until it begins to turn relatively smooth. Cover with plastic wrap and rest for 15 minutes.

Stretch and fold the dough by grabbing a small piece near the edge and folding it over the dough. Repeat around the perimeter until you reach the starting point. Cover and rest for another 15 minutes.

Repeat the stretch and fold process two more times, allowing for the same resting times in between.

Cover the dough and let it rise at room temperature for one and a half hours, then refrigerate overnight.

The next day, remove the dough from the fridge without punching it down. Use a dough scraper to transfer the sticky dough onto a work surface.

Split the dough into two even pieces and pre-shape each into a light ball. Let them rest uncovered for 15 minutes.

Dust the top of each piece with flour, then flip them floured side down. Stretch and fold the sides over to the middle, then fold the bottom towards the middle and stretch the top down.

Gently roll the dough from top to bottom, creating tension, and place it into a bowl lined with a floured kitchen towel or a banneton. Repeat with the other piece of dough.

Cover both pieces with plastic wrap and let them rise at room temperature for 1-2 hours.

Preheat a heavy-bottomed pot or Dutch oven in the oven at 500 degrees Fahrenheit for at least one hour.

Once the dough is proofed, carefully dust it with flour and invert it into the hot Dutch oven. Optionally score the top with a razor blade in an X shape.

Cover with the lid and bake for 20 minutes, then remove the lid and reduce the heat to 450 degrees Fahrenheit. Bake for another 15 minutes until deep burnished brown.

Remove the bread and let it cool on a wire rack at room temperature. Preheat the Dutch oven again for the second loaf and repeat the baking process.

For the steak, season a 2.5-pound beef chuck tender roast generously with salt and pepper.

Heat a medium-sized pan with enough vegetable oil to coat the bottom over medium-high heat until hot. Sear the roast for 2 minutes per side until browned.

Transfer the roast to an oven set to 225 degrees Fahrenheit and cook for about 45 minutes or until the internal temperature reaches around 132 degrees Fahrenheit.

Remove the roast from the oven and let it rest for 15 minutes before slicing.

In a 12-inch pan, heat vegetable oil over medium-high heat until nearly smoking. Add one sliced onion and one sliced green bell pepper, and sauté until they develop color. Season with salt and pepper to taste.

In another 12-inch pan, add 450 grams of sliced cremini mushrooms over medium-high heat. Sear for 4-6 minutes until they are browned, then season with salt and pepper and reduce heat to medium for another minute until cooked through.

In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add 1 tablespoon of all-purpose flour and cook while stirring for 30 seconds.

Whisk in 1 cup of whole milk and heat until it begins to thicken. Remove from heat and whisk in 1 cup of grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Slice the rested roast thick or thin, depending on preference, for assembly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens