Rib-Eye Steak Sandwich

Ingredients 

~Rib-Eye Steak Sandwich~
~Rib-Eye Steak Sandwich~

Vegetables:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 teaspoon herbes de Provence
salt and ground black pepper for seasoning
Steak:
1 tablespoon extra-virgin olive oil
1/2-pound boneless rib eye steak, cut into 1/4-inch-thick slices
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sandwich:
olive oil
1 long wheat bread, halved
1 1/3 cups mix spinach & arugula
6 thinly sliced provolone

Directions

Preheat a Sandwich maker.

For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are cooked, 8 minutes. Remove the vegetables and set aside.

In the same skillet, heat the oil over high heat. Add the steak meat and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.

To build the Sandwich: Brush olive oil onto the bottom of each roll. Add the spinach and arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a sandwich maker until the cheese has melted, about 5 minutes.

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