Italian Steak Sandwich

Preparation Time5 mins Cooking Time15 mins Makes 6

Italian Steak Sandwich

Nutritional Information

Calories

366.53kcal (6 serving)

Total Fat

18.34g (6 serving)

Saturated Fat

5.42g (6 serving)

Trans Fat

0.09g (6 serving)

Cholesterol

50.08mg (6 serving)

Sodium

1542.02mg (6 serving)

Total Carbs

28.17g (6 serving)

Dietary Fiber

2.23g (6 serving)

Sugars

5.32g (6 serving)

Protein

23.6g (6 serving)

Ingredients List
  1. 2 red bell peppers
  2. 2 cups low-sodium beef broth
  3. 1 teaspoon chopped garlic
  4. 1 teaspoon dried oregano
  5. 1/4 - 1/2 teaspoon red pepper flakes
  6. 1 pound deli sliced roast beef
  7. 1 loaf ciabatta, halved lengthwise
  8. 2 tablespoons olive oil
  9. Kosher salt and black pepper
  10. 3 tablespoons Sir Kensington's® Classic Mayonnaise
  11. 3 tablespoons spicy brown mustard
  12. 4 ounces sliced provolone cheese
  13. 1 cup arugula

Directions

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1. Heat oven to broil with rack set 6 inches from heating element.

2. Line a baking sheet with foil. Place bell peppers on prepared sheet and broil until charred on all sides, about 15 minutes. Transfer peppers to a glass bowl, cover with plastic wrap and let steam for 10 minutes. Remove and discard skins and seeds, then slice peppers into strips.

3. Bring broth, garlic, oregano, and pepper flakes to a simmer in a medium saucepan. Add beef, reduce heat to low, and cook just until warmed through, about 4 minutes.

4. Meanwhile, arrange the ciabatta, cut sides up, on prepared sheet. Brush cut sides of ciabatta with oil; season with salt and pepper; broil until toasted, 1–1½ minutes.

5. Combine mayonnaise and mustard in a small bowl; brush over toasted sides of ciabatta; layer slices of provolone over top. Broil ciabatta, cheese sides up, until cheese melts, about 2 minutes.

6. To serve, arrange peppers, arugula and steak on bottom half of ciabatta; top with remaining ciabatta half and cut into 4–6 sandwiches.