Steak Sandwich Recipe

While the steak is coming up to room temperature, slice the onion and preheat a pan to low heat. Add about 2 TBSP of oil to the pan and add the onions. Cook for 10 minutes, then slice the red bell pepper and add to the pan. They will be done at around the same time the steak is ready to be sliced.

Once the steak has been out for 30 minutes pat it dry with a paper towel, and season all sides with salt, and black pepper.

Preheat a pan to medium-high heat. Once the pan is nice and hot, add oil to the pan. Wait for the oil to get hot and place the steak in the pan.

After 2-3 minutes, flip the steak. Let the steak cook for about 2 minutes then lower the heat.

Add in a 1/2 stick of butter, crushed garlic cloves, and rosemary and baste on both sides until the steak reaches desired temperature. (Keep in mind the steak will go up 5-10 degrees as it is resting, for reference, I take mine off anywhere from 118°F to 125°F for Medium Rare).

While the steak is resting, preheat a pan to medium heat and add butter. Place the bread halves face down in the skillet and toast until golden brown.

In a small bowl, mix mayo, Worcestershire sauce, and black pepper.

Spread the mayo mixture on both sides of the baguette. Place the ribeye slices on one half of the baguette. Top the ribeye with provolone cheese slices.

Place the sandwich on a wired rack, leaving the top bun behind and broil until the cheese is melted. (About 2 minutes)

Remove from the broiler and add the caramelized onions and arugula to the sandwich. Add salt and oil to the arugula and add the top bun.

Slice the sandwich into desired portions and enjoy.