Steak Sandwich

Steak Sandwich

Ingredients:

• 14 oz Steak (Delmonico, NY Strip, Ribeye)

• 1/2 tsp Kosher Salt

• 1/4 tsp Black Pepper

• 2 Tbsp Butter, Unsalted, (optional, for basting the steak)

• 2 cloves Garlic, smashed (optional, for basting the steak)

• 2 Sub Rolls, Canyon Bakehouse Sub Rolls recommended

• 2 Tbsp Homemade Garlic Aioli

• 4 Provolone Cheese Slices

• 1/2 cup Arugula

Yields 2 servings

Prep Time: 30-60 minutes

Cook Time: 20 minutes

Bring your steak to room temperature while applying a layer of salt to each side to slightly dry brine.

Preheat the oven to 400F. Preheat a cast iron or stainless steel pan over medium-high heat.

Pat the steak dry, apply a final coat of kosher salt and black pepper, and sear for four minute. Carefully flip the steak and cook for three additional minutes. If basting, add the butter and garlic right after flipping and baste the steak continuously. Remove the steak and allow to rest for eight to ten minutes before slicing.

Halve your sub rolls and toast in the oven at 400F until slightly browned. Remove the rolls from the oven, and slather half of the garlic aioli on one half of the subs. Slice the steak and portion for each sandwich. Top the aioli with the sliced steak, and then top each sandwich with two slices of provolone.

Bake at 400F for 5-7 minutes until the cheese has melted. Spread the remaining aioli on the other half of the sub, and top with the fresh arugula. Press the two halves together and serve warm!