5 from 9 votes
Steak Sandwich
Juicy steak sandwich with peppers, onions, melty provolone cheese, chimichurri, and arugula on toasted bread. Serve with fries, chips, or a salad!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
541 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 16 oz ribeye steak about 1-inch thick, or New York strip boneless steak
- salt for seasoning steak, Kosher salt
- black pepper for seasoning steak, Kosher salt
- 2 tablespoons olive oil divided, or avocado oil
- 1 red bell pepper thinly sliced
- 1/2 yellow onion thinly sliced
- 1 baguette long
- butter for spreading on baguette, softened
- 4 lices 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.
Cup of Yum
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 Information
Calories
541kcal
(27%)
Carbohydrates
34g
(11%)
Protein
34g
(68%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Cholesterol
82mg
(27%)
Sodium
586mg
(24%)
Potassium
509mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1235IU
(25%)
Vitamin C
40mg
(44%)
Calcium
230mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 541
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 586mg | 24% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 40mg | 44% |
| Calcium | 230mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.