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5 from 3 votes

Steak Sandwich

Recipe from Two Peas and Their Pod

Juicy steak sandwich with peppers, onions, melty provolone cheese, chimichurri, and arugula on toasted bread. Serve with fries, chips, or a salad!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: sandwich
Cuisine: American
Keyword: chimichurri, sandwich, steak
Servings: 4
Calories: 541kcal

Ingredients

  • 16 oz ribeye steak or New York strip boneless steak, about 1-inch thick
  • Kosher salt and black pepper, for seasoning steak
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 red bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 long baguette*
  • Softened butter, for spreading on baguette
  • 4 slices Provolone cheese
  • Chimichurri sauce
  • 1 cup arugula

Instructions

  • Blot the steak with paper towels and season both sides with salt and pepper. For best results, let it sit out for 30 to 45 minutes so the steak is at room temperature before cooking.
  • In a large cast iron skillet, heat 1 tablespoon of olive oil or avocado oil over medium-high heat. When the skillet is hot, add the steak to the pan. Sear the for 1 minute on each side, then reduce the heat to low and cook for 5 to 8 minutes, turning once. The steak should still be rare in the center. Insert an instant-read thermometer into the center of the steak, it should be 125°F. The residual heat will continue to cook the steak as it rests. Medium-rare steak should be cooked to about 135 degrees F.
  • Transfer the steak to a cutting board and loosely cover with foil to keep them warm. Let rest for 10 minutes.
  • While the steak is resting, cook the peppers and onions. Add the remaining 1 tablespoon of oil to the cast iron skillet. Heat over medium-high heat. Add the peppers and onions and cook until tender and slightly charred, stirring occasionally. This should take about 5 to 7 minutes. Season with salt and pepper.
  • Turn the oven to broil. Use a sharp knife to slice the steak into 1/2-inch strips, cutting across the grain.
  • Slice the baguette in half, lengthwise. Spread the top side of the baguette with softened butter and place the cheese slices on the bottom side of the baguette. Place on a baking sheet and broil just until the cheese is melted and bread is slightly golden brown. This will only take a couple of minutes so don’t walk away. Remove from the oven.
  • Top the bottom cheesy baguette with the sliced steak, chimichurri, peppers, onions, and arugula. Top with the toasted buttered baguette half to make a sandwich. Cut into smaller sandwiches and serve immediately.

Notes

You can use ciabatta rolls, hoagie rolls, or focaccia instead of a baguette. You can make the chimichurri sauce in advance. It will keep in the refrigerator for up to 7 days.

Nutrition

Calories: 541kcal | Carbohydrates: 34g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 586mg | Potassium: 509mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1235IU | Vitamin C: 40mg | Calcium: 230mg | Iron: 4mg