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Seared Steak & Cheese Sandwich


  • 1 strip steak, cut into two pieces
  • 2 tbsp olive oil
  • 2 small loaves of ciabatta bread, sliced
  • 2 slices of provolone cheese (use any cheese you’d like)
  • Fresh arugula
  • Crispy onion straws (recipe follows)
  • Arugla-Pesto Mayo (recipe follows)

Steak seasoning suggestions:

  • ¼ to ½ tsp sea salt, per side
  • ¼ to ½ tsp black pepper, per side
  • ¼ to ½ tsp chili powder, per side
  • 1 tsp McCormick Garlic & Onion Grillmates seasoning, per side


  1. Preheat your oven to 500 degrees.
  2. Cut your steak into two pieces. Trim off any excess fat from your steaks, and pound with a meat tenderizer to break down the steak so it’s nice and juicy. I improvised and used a rolling pin, the base of my chef knife, then poked holes into the meat with a fork — whatever works! You don’t want it paper thin, just nice and tender and not so “tight”.
  3. Season with the suggested seasonings, or use whatever you have in your pantry. Set aside to rest.
  4. Heat a heavy bottomed skillet over medium-high heat. Drizzle in the olive oil. You’ll be able to tell when the pan is nice and hot because the oil will immediately start to glisten once it hits the pan. If it starts smoking, remove the pan from the heat and allow it to cool down for a minute or two. You don’t wanna burn your house down, but you do want a nice hot pan so that the steak develops a nice crust.
  5. Place your steak into the skillet and leave it alone — meaning, don’t move it around once it hits the pan. Let it cook for about 5 to 7 minutes per side.
  6. Remove from heat and let it rest on a cutting board for about 10 to 15 minutes before you slice into it.
  7. Meanwhile, toast your ciabatta rolls in your hot oven until crusty, about 5 minutes or so. You’ll know its ready when it’s lightly browned and hard when you tap your fingernail against it. Ciabatta develops a crunchy exterior while maintaining a tender middle. Remove from oven and turn on your broiler.
  8. Slice your steaks against the grain into thin strips, so that it’s easier to eat.
  9. Slather the arugula-pesto mayo on both sides of the roll, then place the sliced steak on top. Followed by the cheese.
  10. When the broiler is nice and hot, slide your sandwich under it on the lowest rack of your oven, while keeping the oven door slightly opened. The cheese will melt very quickly so don’t take your eyes off it. Once the cheese has melted down to your liking, remove and finish assembling the sandwich with the crispy onion straws, and fresh arugula.
  11. Serve with your favorite side and enjoy!
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