Recipe Background
September's Steak Sandwich is sure to have you dancing in September... and many months afterwards! A buttery, crusty roll, toasted until golden, is filled with all the best stuff — juicy, rosy medium-rare steak slices, pan-seared red peppers and onions, melty provolone cheese, and an herbaceous chimichurri. September's Steak Sandwich isn't like your everyday steak and cheese sandwich... it's so much better!
September's Steak Sandwich is sure to have you dancing in September... and many months afterwards! A buttery, crusty roll, toasted until golden, is filled with all the best stuff — juicy, rosy medium-rare steak slices, pan-seared red peppers and onions, melty provolone cheese, and an herbaceous chimichurri. September's Steak Sandwich isn't like your everyday steak and cheese sandwich... it's so much better!
Ingredients
- 1 (16-ounce 1-inch-thick) rib-eye steak or New York strip steak, boneless
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil or avocado oil divided
- 1 red bell pepper thinly sliced
- 1/2 yellow onion thinly sliced
- butter to taste, softened
- 4 hoagie rolls split
- 4 slices provolone cheese
- chimichurri to taste, homemade or store-bought
- 1 cup arugula
Directions
- Blot the steak dry with paper towels.
- Season the steak on both sides with the salt and the black pepper.
- Allow the steak to rest at room temperature for 30-45 minutes.
- In a large, cast-iron skillet over medium-high heat, add 1 tablespoon of the oil.
- Add the steak to the hot oil and sear it until golden on both sides, about 1 minute per side.
- Reduce the heat to low.
- Cook the steak, turning it once, until it reaches an internal temperature of 130 degrees F for medium-rare, about 5-8 minutes.
- Transfer the steak to a cutting board and loosely cover it with foil.
- Allow the steak to rest until it reaches an internal temperature of 135 degrees F for a medium-rare doneness, about 5-10 minutes.
- Add the remaining oil to the cast-iron skillet and increase the heat to medium-high.
- Add the red bell peppers and the onions to the hot oil and cook, while stirring occasionally, until the vegetables are tender and slightly charred, about 5-7 minutes.
- Season the vegetable mixture with the salt and the black pepper.
- Turn the oven to the broiler setting.
- Using a sharp knife, slice the steak into 1/2-inch strips, making sure to cut against the grain.
- Spread the butter evenly over the top cut-sides of each of the rolls.
- Place the cheese slices evenly on the bottom cut-sides of each of the rolls.
- Place the rolls on a baking sheet and broil them until the cheese is melted and the bread is slightly golden-brown, about 2 minutes.
- Top the cheese layer with the steak slices, the chimichurri, the vegetable mixture, and the arugula.
- Close the sandwich.
- Optionally, slice the sandwiches in half and serve.
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