Description
A comforting and indulgent steak sandwich with juicy steak and peppery arugula on crusty ciabatta.
Ingredients
Scale
- 2 ribeye steaks (or sirloin)
- 2 cups arugula
- 2 ciabatta breads or hoagie rolls
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- French fries or potato wedges (for serving)
Instructions
- Season the steak generously with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Cook the steak for 4-5 minutes on each side for desired doneness.
- Rest the steak for at least 5 minutes after cooking.
- Toast the ciabatta in the skillet until golden brown.
- Assemble by layering arugula and sliced steak on the toasted bread.
- Serve with crispy French fries or potato wedges.
Notes
Letting the steak rest after cooking ensures juiciness. Customize with toppings like sautéed onions or cheese.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg