Last year when Justin and I went on our honeymoon to Mexico, we found ourselves stuck in our hotel room one night watching a torrential downpour outside our balcony. It was actually quite fun for me because it rains about 95% less here in Colorado than from where I grew up in South Florida and I miss those kinds of rains. So we flipped on the TV and not surprisingly, we had a hard time finding anything worthwhile to watch in English. After 20 minutes of channel surfing, we settled into a cooking show featuring Jamie Oliver. This one episode of his show got me hooked on his cooking style and many of his recipes. We love his cookbook Meals in Minutes and have cooked ourselves halfway through it. This steak sandwich recipe is adapted from his Steak Sarnie one with a few added ingredients. And actually, this sandwich got to be eaten during this year’s first snow. It’s not rain, but I’ll take it. (Try this sandwich with my Baked Feta & Parsley Potatoes!)
Roasted Red Pepper and Steak Sandwiches
Yield 4 sandwiches
Ingredients
- 1 1/2 pounds sirloin steak, sliced into thin strips
- 1 medium red onion, thinly sliced
- 1 teaspoon dried thyme
- 4 small ciabatta loaves or other sandwich loaves
- 8 ounce jar of roasted red peppers
- 1/2 cup fresh Italian parsley, chopped small
- 1 tablespoon horseradish sauce (more if you like it spicier)
- 3 tablespoons sour cream or plain Greek yogurt
- arugula or spinach leaves
- 4 slices provolone or swiss cheese
- salt and ground black pepper to taste
Instructions
- Prepare your broiler.
- Place the steak strips in a medium bowl and sprinkle them with the thyme and salt and pepper. Drizzle olive oil over the steak and mix the seasonings into the meat.
- Set the steak aside to marinate in the seasonings. Begin to cook the onion strips in a tablespoon of olive oil, in a medium pan, for about 10 minutes or until soft.
- Add the steak to the onions and cook for 3 to 4 minutes more, or until the steak strips are only pink in the center.
- Remove the steak and onions from the stove, cover them to keep warm, and set aside. Meanwhile, in a small bowl, dice up the roasted red peppers (if they aren’t already) and mix them together with the chopped parsley. Set the red pepper mix aside.
- Cut your small ciabatta loaves in half and place them cut side up on a baking sheet. Place them in the broiler for 3 to 5 minutes or until the edges begin to slightly brown.
- In a tiny bowl, mix together the horseradish and sour cream/Greek yogurt. (Test the mixture to make sure it meets your spiciness needs. If you want it hotter, add more horseradish. For less spicy, add more sour cream/Greek yogurt.)
- Remove the loaves and spread the horseradish mixture on each side.
- Top the bottom half with a few arugula or spinach leaves.
- Next add the steak and onion mixture, then the red pepper and parsley mix, a slice of your preferred white cheese, and lastly the other half of the ciabatta loaf.
- Enjoy with some Baked Feta & Parsley Potatoes!
