This is a recipe I found a few years ago while watching Rachael Ray. I think I was pregnant with Maggie at the time- I watched a LOT of daytime television during that pregnancy, because I had just quit my job to focus on my business and didn’t have another kid to chase around. I had quite a lazy pregnancy, lucky me.
Anyway! It’s a delicious steak sandwich recipe. Every time I make it, we’re like: WHY don’t we have this once a week??!!? I modified it a bit from the original instructions- mainly the bread. It called for loaves of French bread, hollowed out a bit and toasted in the oven. It’s a little simpler the way I make it.
Stuff you’ll need: flank steak, olive oil, steak seasoning, Dijon mustard, Worchestershire sauce, hot sauce, onions, bell peppers, garlic, flour, beef stock, provolone cheese, and bread (I use ciabatta bread because it’s my faaaavorite.)
Start by seasoning the flank steak (already done in the picture above). Now, these photos were taken last winter (I KNOW. I AM SLOW AND BEHIND. WHATEVER.) so our outdoor grill wasn’t an option. But, I have a handy-dandy grill pan! Only problem is, it’s a bit on the small side, so I had to cut the steak in half. Not really a problem, I guess. Just an FYI kinda thing.
(Wow, just realized that’s also my old stove. I am REALLY behind on posting recipes.)
Anyway, get the steak ready to go, but don’t start cooking it yet- I like to get the onions and peppers going first because they can just simmer for a while. Otherwise I get distracted and WHOOPS. OVERDONE STEAK. And nobody wants that.
So, onions and peppers in a skillet! With olive oil and salt & pepper, if you please.
Start them cooking, about 5 minutes or so. Then add a few cloves of minced garlic, the mustard, Worchestershire sauce (which I can never pronounce right so I make it all obnoxious and call it ‘Worster-sher-sher-sher-sher sauce‘ to cover up for the fact that I can’t say the freaking word right), and the hot sauce.
Stir it all together, coating the onions and peppers. Once they are softening and the onions are starting to get a bit translucent, add the flour.
Mix the flour in a bit, and cook for another minute or so. Then add the beef stock, and let it simmer and thicken.
Now, cook the steak. SIMPLE AS THAT. About 5 minutes or so on each side- it SHOULD be pink in the middle when it’s done, but not raw. Flank steak is really tough when cooked all the way through, so be careful! When it’s done, let it ‘rest’ for a few minutes before slicing into thin strips:
The peppers and onions should be nice and thickened by now.
Next, get your bread. I LOVE CIABATTA BREAD AND WANT TO MARRY IT. (I hope CILANTRO isn’t jealous. He’s my lover.) My grocery store has these little mini-loaves that are just perfect for this recipe. I toast them a bit before assembling the sandwich.
Now you’ve got all the parts! Add the meat to the skillet:
And then just put it on the bread (with some provolone cheese, of course!)
You can serve it with a salad or fries, or if you’re feeling carb-o-licious and also like butter and pierogies, you can serve it along side my pierogie casserole.
4 tablespoon extra-virgin olive oil (EVOO), divided
1 flank steak
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
2 large onions, thinly sliced
2 large bell peppers (green and red), thinly sliced
3 cloves garlic, chopped
1 tablespoon flour
1 1/2 cups beef stock
Salt and freshly ground black pepper
provolone cheese slices
bread, your preference
Heat a skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onions and peppers, season with some salt and pepper. Cook, stirring occasionally, for 5-7 minutes. Add the garlic, mustard, Worcestershire and hot sauce. Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes. Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick.
Season the steak with some EVOO and steak seasoning. Transfer the steak to the grill and cook about 5-6 minutes on each side for medium rare. Remove and allow to rest 2-3 minutes. Thinly slice the rested flank steak against the grain and add it to the onion and peppers. Mix to combine.
Toast your bread in the oven or toaster oven. Assemble sandwiches. Enjoy!