Sicilian Steak Sandwich recipe
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Ingredients
- Artichoke Aioli: 1 (6.5 ounce) jar marinated artichoke hearts, drained 2 tablespoons mayonnaise 2 tablespoons grated Parmesan cheese 1 teaspoon lemon zest ½ lemon, juiced ¼ teaspoon red pepper flakes salt and ground black pepper to taste Filling: 2 tablespoons olive oil 1 ½ pounds beef tri-tip steak, thinly sliced 1 teaspoon Italian seasoning 1 onion, sliced thin 1 yellow bell pepper, sliced into strips 1 orange bell pepper, sliced into strips ¼ cup pickled sweet and hot pepper rings ¼ cup garlic basil spread (see footnote for recipe link) 1 cup sliced mushrooms 1 tablespoon capers 1 tablespoon Marsala wine 1 anchovy fillet 12 slices aged provolone cheese ¼ cup crumbled Gorgonzola cheese Assembly: 4 Italian-style hoagie buns, split lengthwise ¼ cup chopped fresh basil
Nutrition Info
- 681.1 caloriescarbohydrate: 44.9 gcholesterol: 107.5 mgfat: 36.4 gfiber: 4.1 gprotein: 43.7 gsaturatedFat: 13.8 gservingSize: -sodium: 1087.2 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Sicilian Steak Sandwich
Directions
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Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread, cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.
Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.
Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.