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Steak Sandwich with Chimichurri, Roasted Peppers, and Arugula Recipe

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4.4 from 10 reviews

A flavorful and hearty steak sandwich featuring perfectly seared ribeye or New York strip steak, sautéed bell peppers and onions, melted provolone cheese, fresh arugula, and zesty chimichurri sauce all layered inside a toasted buttered baguette. This sandwich combines tender, juicy steak with vibrant accompaniments for a satisfying meal perfect for lunch or dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Steak and Seasoning

  • 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

Vegetables and Toppings

  • 1 red bell pepper, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup arugula
  • Chimichurri sauce

Bread and Cheese

  • 1 long baguette
  • Softened butter, for spreading on baguette
  • 4 slices Provolone cheese

Instructions

  1. Prepare the Steak: Blot the steak with paper towels and season both sides generously with kosher salt and black pepper. For optimal flavor and even cooking, let the steak sit at room temperature for 30 to 45 minutes before cooking.
  2. Sear and Cook the Steak: Heat 1 tablespoon of olive oil or avocado oil in a large cast iron skillet over medium-high heat. When the pan is hot, add the steak and sear for 1 minute on each side. Reduce the heat to low and continue cooking the steak for 5 to 8 minutes, flipping once. Aim for a rare center (125°F) as the steak will continue to cook while resting; medium-rare is about 135°F.
  3. Rest the Steak: Transfer the cooked steak to a cutting board and loosely cover with foil to retain heat. Allow it to rest for 10 minutes to let the juices redistribute for a tender, juicy result.
  4. Sauté Peppers and Onions: In the same cast iron skillet, add the remaining 1 tablespoon of oil and heat over medium-high heat. Add the sliced red bell pepper and yellow onion, cooking until they are tender and slightly charred, about 5 to 7 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Preheat the Broiler: Set your oven to broil to prepare for toasting the sandwich bread with cheese.
  6. Slice the Steak: Using a sharp knife, cut the rested steak into 1/2-inch strips, slicing across the grain to maximize tenderness.
  7. Assemble and Broil the Bread: Slice the baguette lengthwise. Spread softened butter on the top half of the baguette and place the provolone cheese slices on the bottom half. Arrange both halves on a baking sheet and broil briefly until the cheese melts and the bread edges turn golden brown, about 1 to 2 minutes. Watch carefully to prevent burning.
  8. Build the Sandwich: On the cheesy bottom half of the baguette, layer the sliced steak, chimichurri sauce, sautéed peppers and onions, and fresh arugula. Cover with the toasted, buttered top half of the baguette.
  9. Serve: Cut the sandwich into smaller portions if desired and serve immediately while warm and melty.

Notes

  • Allowing the steak to reach room temperature before cooking ensures even cooking and better texture.
  • Use an instant-read thermometer to check steak doneness for the best results.
  • Keep a close eye when broiling the bread with cheese as it melts quickly and can burn if unattended.
  • Chimichurri sauce adds a bright, fresh flavor; feel free to substitute with your favorite sauce or omit if desired.
  • Resting the steak is crucial to retain juices and prevent dryness.
  • If you prefer a more well-done steak, adjust cooking time accordingly but avoid overcooking for best tenderness.
  • Author: Amelia
  • Prep Time: 10 minutes (excluding resting time)
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/steak-sandwich-with-chimichurri-roasted-peppers-and-arugula-recipe/