What is the perfect recipe for a few great ingredients prepared extremely well? The answer is a great steak sandwich, served with sauteed spinach. Tender steak, crusty bread, flavorful cheese, and sweet onions create a mouth-watering combination. Paired with spinach sauteed in super-easy garlic oil, this is a fast, balanced weeknight dinner on a nice summer evening. To make Steak Sandwiches, you will need: - Four large sandwich rolls, preferably with a strong crust - 2 pounds of thinly sliced Rib-eye steak - 3 garlic cloves (optional, for flavoring oil) - 2 pounds fresh spinach, rinsed but still damp - 2 medium yellow or white onions, thinly sliced - 1/2 pound sliced cheese (Provolone, Havarti, Muenster and Cambozola* are great choices) - Salt and Pepper to taste - High-heat griddle oil for cooking (vegetable, rice bran or grapeseed) To cook the dish: Pre-heat griddle to medium heat, and lightly coat with oil. Smash the garlic cloves with the edge of a Chef's knife, remove the skin, and place them on the griddle until lightly browned (about 30 seconds to a minutes). Remove garlic from the griddle and add spinach, being careful to stand clear in case the damp greens spatter. Close the grill hood, opening to stir periodically, until the spinach is cooked through, about 3 - 5 minutes in total. Season with salt and pepper to taste and remove to a serving bowl. Lightly re-oil the griddle, and place the rib-eye slices on the griddle. Cook, flipping once, until browned on the outside and done to the desired degree on the inside. Top with cheese, and once cheese has melted remove steak slices to a serving platter. Cover with foil to keep warm while steak rests. Add the onions to the griddle, and cook until soft and browned. Remove onion to a serving bowl. Slice rolls, top with steak slices and onions and enjoy! *Cambozola is a delcious blue cheese that is soft like a brie - it melts terrifically and takes this sandwich in a totally new direction. Highly recommended.