About
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
Step 1 -Blot the steak dry with paper towels.
Step 2 -Season the steak on both sides with the salt and the black pepper.
Step 3 -Allow the steak to rest at room temperature for 30-45 minutes.
Step 4 -In a large, cast-iron skillet over medium-high heat, add 1 tablespoon of the oil.
Step 5 -Add the steak to the hot oil and sear it until golden on both sides, about 1 minute per side.
Step 6 -Reduce the heat to low.
Step 7 -Cook the steak, turning it once, until it reaches an internal temperature of 130 degrees F for medium-rare, about 5-8 minutes.
Step 8 -Transfer the steak to a cutting board and loosely cover it with foil.
Step 9 -Allow the steak to rest until it reaches an internal temperature of 135 degrees F for a medium-rare doneness, about 5-10 minutes.
Step 10 -Add the remaining oil to the cast-iron skillet and increase the heat to medium-high.
Step 11 -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.
Step 12 -Season the vegetable mixture with the salt and the black pepper.
Step 13 -Turn the oven to the broiler setting.
Step 14 -Using a sharp knife, slice the steak into 1/2-inch strips, making sure to cut against the grain.
Step 15 -Spread the butter evenly over the top cut-sides of each of the rolls.
Step 16 -Place the cheese slices evenly on the bottom cut-sides of each of the rolls.
Step 17 -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.
Step 18 -Top the cheese layer with the steak slices, the chimichurri, the vegetable mixture, and the arugula.
Step 19 -Close the sandwich.
Step 20 -Optionally, slice the sandwiches in half and serve.
