Aussie Beef Strip Steak Sandwich
Steak sandwiches are always a delicious meal. The savory rosemary mayonnaise, salty olive tapenade and creamy fresh mozzarella pair perfectly with rich beef strip steak slices. Making one large sandwich, then cutting it into portions, is a great trick to speed up the prep time.
| Serving Size | 4 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 15 mins. |
Ingredients
- 4 Australian strip steaks, about 5 ounces each, patted dry
- 8 ounces rosemary mayonnaise
- 8 ounces Italian tapenade
- 1 large roasted red pepper cut into strips.
- 8 sliced of fresh mozzarella
- 1 ounce baby spinach leaves
- 1 loaf of ciabatta bread
Preparation
- Heat a cast iron skillet over medium-high to high heat until very hot.
- Add steak and cook 4 to 5 minutes per side for medium rare or longer, to your desired temperature. Allow to cool before slicing on a bias, into approximately 20 slices.
- Cut bread in half lengthwise and toast or grill it to your liking.
- Spread both sides of toasted bread with mayonnaise.
- On the bottom side of the sandwich arrange sliced steak to cover all of the loaf of bread.
- Evenly spread the Italian tapenade all over steak.
- Evenly place roasted red peppers over steak.
- Evenly place fresh mozzarella over steak.
- Top with spinach and place the top of the ciabatta on top of sandwich.
- Cut into 4 sandwiches.
Aussie Beef Strip Steak Sandwich
Steak sandwiches are always a delicious meal. The savory rosemary mayonnaise, salty olive tapenade and creamy fresh mozzarella pair perfectly with rich beef strip steak slices. Making one large sandwich, then cutting it into portions, is a great trick to speed up the prep time.
4
Prep: 15 mins.
Cook: 15 mins.
Preparation
- Heat a cast iron skillet over medium-high to high heat until very hot.
- Add steak and cook 4 to 5 minutes per side for medium rare or longer, to your desired temperature. Allow to cool before slicing on a bias, into approximately 20 slices.
- Cut bread in half lengthwise and toast or grill it to your liking.
- Spread both sides of toasted bread with mayonnaise.
- On the bottom side of the sandwich arrange sliced steak to cover all of the loaf of bread.
- Evenly spread the Italian tapenade all over steak.
- Evenly place roasted red peppers over steak.
- Evenly place fresh mozzarella over steak.
- Top with spinach and place the top of the ciabatta on top of sandwich.
- Cut into 4 sandwiches.
Ingredients
- 4 Australian strip steaks, about 5 ounces each, patted dry
- 8 ounces rosemary mayonnaise
- 8 ounces Italian tapenade
- 1 large roasted red pepper cut into strips.
- 8 sliced of fresh mozzarella
- 1 ounce baby spinach leaves
- 1 loaf of ciabatta bread
