Dal Grano Steak And Cheese Recipe

Prepare marinade

In a medium bowl combine 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire, minced garlic, 1 tbsp lemon juice, 1 tsp Dijon, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk until combined.

Marinate steak

Place the steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours. Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add a thin film of oil if desired. Sear the steak 3–4 minutes per side for medium-rare (time will vary by thickness) until it reaches 130–135°F (54–57°C). For medium, cook 1–2 minutes longer. Transfer steak to a cutting board and loosely tent with foil; rest 8–10 minutes.

Slice steak

Against the grain, slice the steak very thinly (1/8–1/4 inch) to create tender strips appropriate for sandwich assembly.

Sweat vegetables

While the steak rests, heat a large skillet over medium heat and add 2 tbsp butter and 1 tbsp olive oil. When butter is foamy, add the sliced onion and peppers. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano.

Caramelize

Cook, stirring occasionally, until the onions and peppers are softened and lightly caramelized, about 10–15 minutes. If vegetables begin to stick, add a splash of water (1–2 tbsp) to deglaze the pan. Taste and adjust seasoning.

Prepare rolls

Split the rolls lengthwise without cutting through fully. If using mayonnaise, lightly spread about 1 tbsp per roll interior. Heat a clean skillet or griddle over medium heat and spread 2 tbsp butter across the surface. Place rolls cut-side down and toast for 1–2 minutes until golden and crisp; remove and keep warm.

Warm steak strips

Return the sliced steak to the skillet used for onions and peppers (wipe out if excessively browned) over medium heat just to warm for 1–2 minutes. Mix in the caramelized onions and peppers to combine flavors.

Assemble sandwiches

Divide the warm steak, onion and pepper mixture evenly among the 4 rolls. Top each portion with two provolone slices, arranging them to cover the filling.

Melt cheese

Place assembled open sandwiches under a broiler or cover skillet with a lid for 1–2 minutes until the provolone melts and is bubbly. Watch closely to avoid burning.

Finish

If desired, drizzle a little hot sauce or spoon a small amount of giardiniera onto the filling for heat and tang. Sprinkle chopped parsley over the melted cheese.

Serve

Close sandwiches, slice in half and serve immediately while hot.