Kristy Cook
Ingredients:
2 ribeye steaks (or your preferred steak cut)
Salt and pepper, to taste
2 tbsp olive oil
4 slices of bread (ciabatta, sourdough, or your choice)
Butter or mayonnaise, for spreading
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
100g mushrooms, sliced
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Handful of rocket leaves or baby spinach
Sliced cheese (optional)
Instructions:
Season the steaks generously with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the steaks and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness. Remove the steaks from the pan and let them rest on a cutting board.
In the same pan, add the remaining tablespoon of olive oil. Add the sliced red onion, red bell pepper, and mushrooms. Cook until softened and lightly caramelized, about 5-7 minutes.
Add the minced garlic to the pan and cook for another minute until fragrant.
Stir in Worcestershire sauce and balsamic vinegar. Cook for a couple of minutes until the vegetables are coated and the liquid has reduced slightly. Remove from heat.
Slice the steaks thinly against the grain.
Spread butter or mayonnaise on one side of each slice of bread.
Assemble the sandwiches: Place a layer of rocket leaves or baby spinach on the bread slices. Top with sliced steak, followed by the cooked vegetables. If using cheese, place slices on top of the vegetables.
Close the sandwiches with the remaining slices of bread, buttered side out.
Heat a clean frying pan over medium heat. Place the sandwiches in the pan and cook for 2-3 minutes on each side until the bread is toasted and the cheese (if using) is melted.
Remove from the pan, slice in half if desired, and serve hot.
