Steak Sandwich

Step 1

Preheat the oven to 375°F.

Step 2

Season steak (with salt (1 teaspoon) and pepper (1 teaspoon) and allow to come to room temp as the garlic is roasted.

Step 3

Roast garlic (1 head) for the steak sauce. Cut the top off the garlic bulb. Remove most of the garlic peel. Place into the center of a sheet of foil and drizzle with olive oil (2 teaspoons). Season with a pinch of salt and pepper and close the foil. Roast in the oven for 30 minutes.

Step 4

Peel away the layers until it is just barely held together. Slice the top off of the garlic bulb so that the bulbs are exposed. This will make it much easier to squeeze the bulbs out after the garlic is roasted.

Step 5

Preheat a cast-iron skillet over high heat, and a frying pan over medium-high heat.

Step 6

The steak will be cooked in the cast-iron skillet and the fillings will be cooked in the frying pan.

Step 7

Remove the garlic bulb from the foil and let cool for 5 minutes. Squeeze the cloves out of the bulb and into a small bowl. Mash the garlic, then add to a food processor with the remaining ingredients. Pulse until smooth. Refrigerate the sauce until ready to serve.

Step 8

Thinly slice the onion (and bell peppers (1 green + 1 orange). Add butter (2 tablespoons) to the frying pan. Once it starts to melt add the onion and peppers. Stir to coat with butter, then season with red pepper flakes (1 teaspoon). Caramelize for 7 minutes.

Step 9

Check that the onions and peppers are soft before removing them from heat. Adding the red pepper flakes will infuse the onions and peppers with a spicy kick of flavor as they cook and absorb the butter.

Step 10

While that caramelizes, prepare the steak. Add 1 tbsp of olive oil to the cast iron skillet and swirl to coat. Add the ribeyes (and sear for 2 minutes per side (only sear the edges for 30 seconds).

Step 11

Add the butter to the skillet and place a slice of cheese over each steak. Put onto the center rack in the oven. Cook for 7 minutes. Remove from the oven and place on a wooden cutting board to rest.

Step 12

While the steak rests, toast the bread. Combine olive oil and chili powder (1 teaspoon) and brush the cut side of the bread. Place face up in the oven for 4 minutes.

Step 13

Thinly slice the ribeye against the grain. Trim away fat.

Step 14

Assemble sandwiches. Spread steak sauce onto the bread. Top bread with caramelized onions and peppers, then the steak, then arugula (2 cups), then crispy onions (2 cups). Enjoy!