Take the frozen piece of beef (it should be hard, but not rock hard) and use a nice sharp knife to thinly slice the meat into paper-thin slices. Then you may cut the slices down into strips about 2 inches by 1 inch.
Season the meat with all the spices: salt, black pepper, dried oregano, and dried rosemary. Mix well so every slice is coated with flavor.
Preheat a skillet or cast iron pan over high heat until it’s very hot. You want to achieve that sizzle when the beef hits the pan. Then, add in the canola oil, followed by the onions and cremini mushrooms along with the seasoned meat.
Keep stirring the mixture over high heat until the meat is no longer pink, and the onions and mushrooms are softened. This will take about 10 to 15 minutes, depending on the size and thickness of the meat slices. Look for a nice golden color on the veggies.
While your filling is cooking, take the baguettes and slice them in half. This is where your sandwich begins to take shape!
Add the balsamic vinegar to the garlic blue cheese dip and spread this mixture over the bread. This adds a tangy and creamy layer that elevates the sandwich.
Place some arugula over the bread, ensuring there’s a nice layer for crunch. Then top this with the meat mixture, followed by the sliced figs and crumbled blue cheese. The combination of flavors is simply irresistible!
Put the baguettes into a panini press and press it for about 5 minutes. This step ensures everything melds together and the bread gets a lovely crisp.
Once done, slice the sandwich into small strips about 2 inches by 1 inch in size and serve with your dips. The slicing makes it perfect for sharing, and trust me, everyone will want a piece!
For the balsamic reduction, follow your preferred recipe or simply drizzle some on top when serving. This adds an elegant touch to your beautiful creation!
