Caramelized Onion and Pepper Steak Sandwich

Prep Time: 7 minutes

Cook Time: 23 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Ingredients:

• 1 steak (about .75 lb)
• salt and pepper
• 2 tsp oil
• 1 Tbsp butter
• 2 cloves garlic, sliced
• 2 rosemary stems
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 large French bread loaf
• 4 slices cheese
• condiments of your choice (mustard, mayonnaise, horseradish)
• 2 tsp balsamic vinegar
• 2 Tbsp sliced pepperoncini peppers

Steps:

1. Bring steak to room temperature and season with salt and pepper.

 
2. Heat 2 teaspoons of oil to a pan over high heat and add the steak to the pan. Cook for a few minutes.

 
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3. Flip steak over and add 1/2 tablespoon of butter and garlic to pan.

 
4. Tuck garlic slices under steak and finish cooking to desired doneness.

 
5. Add rosemary stems to pan, allow to sizzle for about 15 seconds, then shut off heat. Transfer steak, garlic, and rosemary stems to a plate and loosely tent with foil. Leave juices in pan.

 
6. Add the remaining 1/2 tablespoon of butter to the pan with the juices. Add onions and peppers to pan and cook on high heat until edges are browned, stirring occasionally, then reduce to medium low heat. While these are caramelizing, we will work on the bread.

 
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7. Cut French loaf into quarters, then slice in half horizontally. Add a slice of cheese on half the slices. You can smear some butter on the other 4 if you like.

 
8. Place under broiler for a couple minutes for cheese to melt and bread to slightly toast. I used my toaster oven. Add mustard, mayonnaise, and horseradish to non-cheese side.

 
9. After about 10-15 minutes, add 2 teaspoons of balsamic vinegar to caramelized onions and peppers. Stir well. Shut off heat.

 
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10. Slice steak into thin strips. Place on cheesy side of bread, top with onions and peppers, then add pepperoncini. Pop the other slice of bread on top, then decorate with fried rosemary stem.