If you read my blog, you know that my family and I are meat eaters. . and we absolutely love steak. I probably dedicated 4-5 posts alone on this freakin’ awesome marinade. Needless to say, we use this marinade a lot and grill a lot. We always seem to have leftovers that we eat by itself or with brown rice (my kids) . . we threw some leftover steak into a stromboli once which was freaking HEAVEN.
So, you guessed it. We had leftover steak and I made this the same day I was making soup, so I had to have a sandwich. I couldn’t find our panini press so just toasted the bread slices and threw the sandwich together. . hence my not smushed, panini-like sandwich. Definitely will have to find that thing and dust it off again to make this sandwich again. The Hubs devoured this sandwich in under 2-3 minutes. Like literally, I feel like I turned around for a second and then it was gone. Damn, it was that good. He must have not noticed the broccoli rabe I snuck in there. I rock.
I hope you enjoy!
- 1 pound broccoli rabe, trimmed and chopped
- ¼ cup extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste
- ½ teaspoon crushed red pepper
- Salt and pepper
- 6-8 slices of provolone cheese
- 6-8 slices bread or rolls
- 1½ pounds sliced leftover beef tenderloin or deli roast beef
- ¼ cup sliced roasted red bell peppers
- Dijon mustard
- Preheat a panini press or griddle. Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green, about 3 minutes. Drain well.
- In a large skillet, heat the ¼ cup of oil. Add the minced garlic, anchovy paste and crushed red pepper (if using) and cook over moderately high heat for 10 seconds. Add the broccoli rabe and season with salt and pepper (if desired). Cover and cook over moderately high heat, stirring occasionally, until the broccoli rabe is tender, about 5 minutes.
- Layer 2 slices of provolone on the bottom of each slice of bread. Slather on some dijon mustard. Top with the broccoli rabe, beef, bell peppers and the remaining provolone. Close the sandwich and brush lightly with oil. Grill the sandwiches until toasted and the cheese is melted, about 7 minutes. Serve hot.
Recipe adapted from Food and Wine.
More recipes using the BEST STEAK MARINADE IN EXISTENCE recipe:
Love the marinade, Alice. I love any thing with broccoli rabe. Now I need to put them in an incredible sandwich:)
Thank you, Lora!
My family is crazy meat eaters and we love good sandwiches like yours. What ever I put on the table if it doesn’t have a meat, complains are shooting at my direction:)
Your sandwich Alice look amazing and very tasty…I can pretty much imagine my hubby enjoying it for few seconds before it’s all gone 🙂
My husband is the same way! My girls are too young to complain about not having meat but whenever I cook something with no meat, my husband always says something. . I am trying to wean him off eating meat too regularly! 🙂 thank you for the comment, Sandra! 🙂
I may have tried making a quick veggie pasta dish and Josh’s reponse was, “where is the meat.” My man loves his meat. His favorite thing in the world is a good steak. I’ll have to make this sandwich for him. I’m really going to have to try brocolli rabe too. I’ve never had it before!
Sarah, Paul says the same thing. . every. time. Where’s the beef? This was also the first time I tried broccoli rabe! I hope you love it! let me know how you like it. .
Hahahha being sneaky is awesome, especially when it comes to veggies. I can have this everyday – I’m a carb addict and this has won my heart.
Haha, thank you Linda! 🙂 With my hubby, I always seem to have to sneak them in. . or make him a salad and “make” him eat it. . if I didn’t, he would never eat veggies!
My house is pro-meat too! This sandwich needs to be in my belly like 5 minutes ago!