Let’s keep this simple, since it is after all, a simple sandwich. For the most part.
What Ya Need:
- Onion (I like Walla Walla or Vidalia for this)
- Green Peppers (or a combo of Green Bell, Poblano and Jalepeno if you wanna be fancy. Some yellow pepper would be nice too, but to be authentic-ish it should be green all the way)
- Olive oil for frying
- Bread (I like to use Ciabatta Buns or a French Baguette, I know they aren’t authentic but I think these sandwiches need something strong and hearty to hold it all together!)
- Cheese (I use Provolone or for this one I used Friulano which worked really well! You could also use American or Whiz of course, but for this sammich I like a real cheese)
- Seasoning (you can keep it to just salt & pepper for the simple classic taste)
- Jalepeno Pepper (charred on stove top)
- Banana Peppers (*optional – but seriously the pickled heat adds a depth to this sandwich and cuts through the greasey cheesey meaty fattiness very nicely – highly recommend)
Pull steak out of fridge. Some people like to slice the steak while frozen to get it as thin as possible. I will try this next time. Cut against the grain and and leave slices on a plate to warm to room temp. Season with salt & pepper. Check.
Fry onions in oiled pan til golden brown. Check.
Sautee green peppers in oiled pan til softened with some nice brown marks. Check.
Char as many jalepenos as you want on stove top. Depends how many people want it spicy. Once blackened, wait to cool and then peel the skin. Slice down the sides to avoid the seedy insides. Slice the good bits into strips. Set aside.
Drain and pat dry some banana peppers. Set aside.
Portion out some green bell pepper and onions for the spicy folk and add in the jalepeno slices and banana pepper rings. Heat through in a pan.
Meanwhile back at the…. slice open your bun/baguette of choice. Slather on softened butter and loads of chopped garlic. Put in a heated oven to broil a bit til golden and looking all garlic toasty. Check.
Slice some cheese. Layer on one side of each garlic toasted bun/baguette portion. Warm in oven til melty. Check. (Now I know you are supposed to cook the cheese on the meat. But that’s for another version. For this particular one I like it this way. Chchchcheck.
Now for your steak. This is the last thing to do. Heat up a pan, let the oil get hot and sizzle those beef slices til just cooked. They should have some nice brown bits. Sorry I didn’t take a picture of this. See NOTE.
NOTE: This time round I got misled with a less than stellar cut which had been injected with water. GASP! I have made a million steaks and this rarely happens to me. Basically this RUINS the steak. You don’t want a ton of water getting all grey and gross and making your steak get steamed instead of seared. So as soon as I noticed this I pulled it out of the pan, drained the liquid, wiped out the pan. Got is super hot and put the drained meat back in and cooked til done. Unfortunately it drys it out a bit but at least I got some real steak flavour out of the meat. But I certainly can’t wait to make this again with a better cut from a store I trust. This was the first time buying steak from this particular store for me. I won’t be purchasing again!
Pile your garlic toasty cheesey bread with all the fixings you desire! I find if you put the veggies up against the melted cheese it helps keep the sammich together.
Next time I will try the thinner sliced steak as well as melting the cheese on the meat in the pan. Maybe I will even use Whiz – GASP.