C – There’s a restaurant in the Sacramento area that I love for only two things.
Their steak sandwich with peppers and their tiramasu. I already made the tiramasu recipe. Now it’s time to make their steak sandwich. But, with a twist. It’s good, since I won’t be able to go eat there anytime soon.
I’ll be moving to San Francisco and won’t have time to eat there when I am in Sacramento.
This steak sandwich might be better than the sandwich at the restaurant, though. It’s not as spicy and won’t make me ask for water for the fourth time.
It’s a great flavor combination. I love the chimichurri sauce we made yesterday, and the pepperoncini peppers with medium rare steak and creamy. gooey cheese. It’s amazing.
The chimichurri sauce was a great moist-maker for the sandwich. No mayonnaise needed. I also love the crisp pepperoncini. We both loved it.
Jim only had one complaint … more meat.
Yeah, he was right. But I had to make the shot look good.
| Pepper Week: Steak Sandwich with Padron Chimichurri and Pepperoncini |
- 4 ounces beef filet tip
- salt and pepper to taste
- ½ cup padron chimichurri sauce
- 5 pepperoncini pepper, seeds removed, and sliced ¼ inch thick
- 3 ounces Petit Cantal cheese, sliced thin
- ¼ cup baby arugula
- 1 chibatta bun
- Preheat oven to 325 degrees.
- Salt and pepper filet tip and place on a hot saute pan on high. Cook for about 2 minutes on each side on high heat.
- Drop it in the oven for about 5 minutes for medium rare or until desired doneness. Remove from oven and let rest for about 10 minutes. Slice against the grain.
- Cut bun lengthwise.
- Spread chimichurri sauce on both the top and the bottom of the cut side of the bread.
- Top the bottom side of the bread with slices of steak.
- Top with cheese slices.
- Place bread into the oven on broil for a minute or two to allow the cheese to be melted and bubbly.
- Remove from broiler, top with pepperoncini peppers and arugula.
- Place the top on the sandwich.
- Serve.
- Enjoy!
Padron Pepper Chimichuri Sauce recipe
Delicious sandwich that was super flavorful.
I love when I can recreate a great recipe, but make it even better.