Steak Sandwiches

These steak sandwiches are very tender and flavorful. There’s nothing worse than biting into what you think is going to be a tender steak sandwich then fighting with the meat for a minute before giving up and pulling back while the piece of meat flies out of the sandwich and slaps you in the face with a “HA!” I hate it when that happens so I make sure it never does with this recipe. Even if you don’t use the tender nicely marbled Flat Iron steaks called for in this recipe you can still achieve success by using a good cut of meat, marinating it, cutting it into thin slices and cooking it quickly in batches. The reason I use thin slices is that they cook quickly and evenly and if you are using any flavor ingredients as in stir fry they will cook nicely into the meat. Cook the meat in batches so as not to crowd the pan. If you dump all of the meat in the skillet the moisture from the meat and residual marinade will cause the meat to start to stew and you can’t stew in a few minutes. Stewing is a long slow process used on less tender cuts of meat. I recommend using the ciabatta rolls for this recipe as the soft somewhat chewy ciabatta soaks up the juices nicely and holds up well for a sandwich like this.

Marinate the steaks for at least four hours or overnight. Remove the steaks from the marinade, pat dry and place in the freezer for about ten minutes prior to slicing. This will make the meat easier to cut into thin slices. Caramelize the onions in a cast iron skillet and then add the roasted red peppers to heat through and set aside in a bowl. Wipe your skillet with a paper towel to clean and re-heat until just smoking and add a couple of tablespoons of olive oil to the hot pan. Cook the meat for about 1 1/2 to 2 minutes per side. Brush olive oil on the insides of the ciabatta rolls and grill or broil for a few minutes until golden brown. Spread the Dijon mustard on the rolls; add the steak, onion and peppers and provolone cheese. Place the sandwiches on a cookie sheet and place in a 300F oven for about 5-7 minutes to heat and let the cheese melt. Enjoy!

What you will need.
• Two 1LB Flat Irons Steaks
• two onions sliced
• ½ bottle roasted red peppers drained and patted dry
• 4-6 ciabatta rolls
• Provolone cheese slices
• Olive oil
• Whole grain Dijon mustard
• Coarse Kosher salt
• Fresh ground black pepper
Marinade
• ½ cup oil
• 2 TBS red wine vinegar
• 1 TBS Worcestershire sauce
• Salt and pepper
• 1 TBS Oregano
• 2 cloves garlic minced