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!
Beef, Broccoli Rabe and Provolone Sandwich
Ingredients
- 1 pound broccoli rabe trimmed and chopped
- 1/4 cup extra-virgin olive oil plus more for brushing
- 2 garlic cloves minced
- 1 teaspoon anchovy paste
- 1/2 teaspoon crushed red pepper
- Salt and pepper
- 6-8 slices of provolone cheese
- 6-8 slices bread or rolls
- 1 1/2 pounds sliced leftover beef tenderloin or deli roast beef
- 1/4 cup sliced roasted red bell peppers
- Dijon mustard
Instructions
- 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 1/4 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.
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