Black Angus Steak Sandwich Recipe

Marinate steak

Pat the steak dry with paper towels. In a shallow dish combine 1 tbs olive oil, Worcestershire sauce, minced garlic, chopped rosemary, 1 tsp kosher salt and 1 tsp black pepper. Rub the mixture over both sides of the steak, cover and refrigerate for 30 minutes to 1 hour (or at room temperature for 20 minutes) to let flavors penetrate.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil. Place the steak in the pan and sear 3-4 minutes without moving until a deep brown crust forms. Flip and sear the other side 3-4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness. In the last minute of cooking, reduce heat to medium and baste with pan juices. Remove steak to a cutting board, tent loosely with foil and rest 8-10 minutes before slicing thinly against the grain into 1/4-inch slices.

Sauté onions and peppers

While the steak rests, heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium heat. Add the thinly sliced onions and red pepper, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the onions are soft and caramelized and peppers are tender, about 10-12 minutes. If they begin to brown too quickly, lower heat and add a splash of water. Remove from heat and keep warm.

Prepare bread

Split the ciabatta rolls and lightly spread softened butter on the cut sides. Brush a skillet or griddle with 1 tbs olive oil and toast the rolls cut-side down over medium heat until golden and slightly crisp, about 2-3 minutes. Remove from heat.

Spread sauces

Mix the horseradish mayo with the Dijon mustard in a small bowl. Spread a generous layer on both bottom and top halves of each toasted roll.

Assemble sandwiches

On the bottom half of each roll, layer a handful of arugula or baby spinach. Top with a portion of thinly sliced steak (about 4 oz per sandwich), then divide the sautéed onions and peppers evenly over the steak. Place one slice of provolone or cheddar on top of the hot steak so it softens; if needed, return sandwiches briefly to the warm skillet (covered) for 30-60 seconds to melt the cheese. Finish with the top roll and press lightly.

Cut sandwiches in half if desired and serve immediately while hot. Offer extra horseradish mayo or ketchup at the table.