Steak Sandwiches with Romesco, Arugula and Provolone

Thinly sliced seared beef with a sweet and smoky red pepper romesco sauce, peppery arugula and lots of melted provolone cheese. I know it may sound different but trust me this is a special little sandwich here. The steak is generously seasoned, really thinly sliced, seared and then placed on a crusty baguette. Broiling the cheese for a couple minutes at the end really helps to melt the cheese. It will be a new family favorite!

Steak Sandwich

Ingredients

• 1 lb. tri tip chuck steak, thinly sliced
• kosher salt and black pepper
• 1 baguette or 2 petit baguettes
• 1 cup romesco (recipe follows)
• 2 cups baby arugula
• 6 slices provolone

Romesco

• 2 red peppers (you can buy roasted to save time)
• 3 garlic cloves, peeled
• 1/2 cup croutons or crostini
• 1 tbsp. red wine vinegar
• pinch of red pepper flakes
• 2 tbsp. parsley
• 1 cup olive oil
• salt and black pepper

Directions

Starting with the romesco, if you have a gas range stove turn 1 or 2 burners on high and place the red pepper over the flames. Let thea couple minutes, you’re looking for black. Then place them into a bowl and cover with plastic wrap for about 5 minutes or so just to steam. Then rinse the peppers in the sink to remove all the charred skin, stem and seeds from the inside. Rinse them clean and set aside. If you bought store bought roasted peppers skip this part.

In a food processor with a metal blade attachment, place the garlic and croutons, pulse a couple times until its like sand. Then add in the roasted red peppers, parsley, red wine vinegar, red pepper flakes, pulse a few times and then with the motor running drizzle in the olive oil. Making sure to scrape down the sides as you go. Season with salt and pepper. Puree it until it’s a nice smooth sauce. Spoon it out into a bowl and set it aside while you assemble the sandwich. Save the sauce if you have extra, to use for a dip, on pasta, or a spread.

Now for the sandwich, heat the oven to 350 degrees. Place the bread in the oven just to warm up for about 5-7 minutes.

Heat a skillet to medium high heat with a little neutral oil. Season the steak generously with salt and black pepper. Place the steak into the skillet and let it get a good sear on each slice.

Remove the bread and cut if horizontally to assemble. Spoon the romesco over the inside of the bread making sure to cover all edges. Add the arugula evenly over the bottom and then place the sliced beef over the arugula. Place the provolone slices over the beef and place on a baking pan to broil for about 2-3 minutes just to melt the cheese. Once the cheese is melted, remove the sandwich, cut in half and enjoy!