The Best Pan Seared Steak Sandwich

What’s Healthy About This Recipe

This sandwich is loaded with healthy vegetables! Bell peppers (especially the red ones) are rich in vitamin C and vitamin A and are also antioxidant. Mushrooms area a good source of selenium, copper, B vitamins (B2, B3 and folate), phosphorus and selenium which prevents cell damage in the body.

I use extra virgin olive oil (EVOO) in this recipe to sauté the vegetables. The health benefits of EVOO are incredible! It’s known to lower bad cholesterol and raise good cholesterol, it is rich in polyphenols, which are antioxidants that target inflammation. It also contains vitamin E and vitamin K which plays an important role in heart and bone health.

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Ingredients

Ribeye steak is the perfect steak for sandwiches because it’s tender and juicy. You can use other cuts as well such as New York strip or top sirloin. The key is to get the right doneness for the steak. Here’s the temperature guide for ensuring your steak is the correct doneness (I always recommend medium rare!)

120-125F- rare
130-135F- medium rare
135-145F- medium
150F+ -well done

Butter: unsalted butter is used for basting the steak.

Herbs: thyme offers a very subtle earthy aroma and taste that elevates this steak sandwich and infuses it with incredible flavour.

Vegetables: bell peppers, mushrooms and onions are my go-to veggie trifecta for a LOT of my recipes. They’re sauteed in the remnants of the butter from the steak and add a depth of flavour to this sandwich.

Cheeses: I recommend using provolone or Monterey jack cheese (I always use a spiced Monterey jack variation) or any other preferred cheese that melts well.

Caeser dressing: I use store-bought caeser dressing like Renee’s. Don’t skip this!

Check Out the Recipe Video Here.

Step by Step Instructions

Pat dry steak with a paper towel and season with salt and pepper.

Heat 1 tablespoon of olive oil in a large pan over high heat and then sear steak on each side for about 2 minutes. Turn over the steak and add the butter , garlic and thyme. Once butter is melted and starts to foam, gently tilt the pan to one side and baste the butter over the steak using a spoon. Flip the steak every few minutes to prevent it from burning.

Use a thermometer to check the doneness of the steak. Once the preferred internal temperature is reached, remove the steak from the pan and rest for about 10 minutes. Then cut the steak into 1/2 inch slices and set aside.

Reduce the heat to medium-high and in the same pan, add the onions and cook for about 5 minutes, until lightly browned and translucent.

Then add the bell peppers and cook for another 5 minutes until the bell peppers are soft. Then add mushrooms and cook for another 2 minutes. Use a spatula or wooden spoon to divide the vegetables in two (one for each sandwich) and add the provolone and Monetrey jack cheese over each. Turn off the heat and cover the pan with a lid to allow cheeses to melt, about 4 minutes.

To assemble the sandwich, toast the baguettes (or hot dog buns) in a convection oven to your desired doneness. Add a dollop of creamy caeser dressing on the baguettes and spread evenly.

Then add the slices of steak and vegetables with melted cheese on each baguette and serve immediately.

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