Name: The Ultimate Steak Sandwich
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 Sandwiches
Ingredients: 2 Sirloin steaks; Olive oil; Salt & Pepper; 2 bell peppers; 3 tbsp olive oil; 1 garlic clove; Salt & Pepper to taste; 1 sweet onion; 1 1/2 cups buttermilk (or 2% milk); 1 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp paprika; 1/4 tsp garlic powder; Pepper; 1 tbsp toasted peppercorns; 1/2 cup mayonnaise; 2 tsp lemon juice; 1 garlic clove; 2 portobello mushrooms; Olive oil; Salt & Pepper; Worcestershire sauce; 4 ciabatta buns (or 1 long ciabatta); Sliced mozzarella; 2 cups of arugula (mixed with a drizzle of olive oil, red wine vinegar, salt & pepper)

Instructions

For roasted peppers:

Halve peppers and remove seeds and stem. Place skin side up on a tinfoil-lined baking sheet and broil in the oven, on the top rack, for about 5-8 minutes or until blackened.
Place the halved peppers in a bowl and cover with a plate or plastic wrap and allow to steam for 5-10 minutes.
Remove the skin from the peppers and marinate the peppers in the olive oil, grated garlic and salt and pepper and set aside.

For crispy onions:

Preheat oil to 375 F.
Slice the onion thinly into strips and add to a large bowl with buttermilk. Allow to sit for at least 15-20 minutes.
Add flour and seasonings into another bowl and whisk to combine. Drain the buttermilk from the onions and add the onions into the flour.
Mix to combine and add batches into the hot oil. Cook for 2-3 minutes or until golden brown.
Remove and add to a paper towel-lined plate, and sprinkle with salt.

Steak & Mushrooms:

Drizzle the steaks with olive oil & season generously with salt and pepper on all sides.
*STOVE METHOD* Preheat a cast iron or stainless steel pan until hot and almost smoking. Place the fat side down first, holding it there for 30 seconds with tongs then place the steak on one side.
Let the steak develop a crust for about 4-5 minutes on medium-low then flip. Use a meat thermometer and when the steak reaches about 110-115 F, add a tbsp of butter, garlic cloves and thyme. Baste the steak with the sizzling butter and remove when the internal temperature is 125F. Repeat with remaining steak and set aside. Allow to rest for 5 minutes before slicing.
*GRILL METHOD* Preheat your grill to 400-450 F. Add the steaks to the grill and allow to cook for 3-4 minutes to develop grill marks. Flip and cook for another 3-4 minutes. Check the temperature with a meat thermometer and continue cooking until the steak reaches 125 F internal. Remove from heat and rest for at least 5 minutes before slicing.
Add sliced mushrooms into the same pan and sauté for 5-10 minutes on medium heat or until golden. Add salt & pepper to taste with a tsp of Worcestershire sauce and remove.

For peppercorn sauce:

Toast whole peppercorns in a pan for about 2-3 minutes on medium-low or until fragrant.
Add to a food processor and pulse for one minute (there will still be whole peppercorns, that's okay)
Then add mayo, lemon juice, grated garlic, and blitz until combined. (approx. 20 seconds)

For the mushrooms:

Preheat a medium pan on medium heat.
Slice the mushrooms into thick pieces. Add a drizzle of olive oil to the pan and lay the mushroom pieces in the pan, careful not to overcrowd.
Cook until the pieces are golden brown and then add salt, pepper, and a little Worcestershire sauce.
Remove from heat and set aside.

To assemble:

Slice open the bread and add a drizzle of olive oil to the inside. Broil for 1 minute in the oven or until slightly golden.
Spread a layer of sauce on each side. Top the bottom slice with a layer of sliced steak, and add the cheese on top. Broil to melt the cheese. Add mushrooms, a piece of roasted pepper, and the crispy onions.
Add the arugula on the other side, close it up, and enjoy!

The Ultimate Steak Sandwich