These are juicy and messy but so good. They have been requested by a couple of my peeps so I thought I'd post them for all. I got it from Rachael Ray's Express Lane Cookbook. So, this isn't an actual picture of this recipe but it's enough to get you interested in the meal!
Makes 4 -6 Servings1 1/2 lbs thick-cut steak (or pre-sliced steak to make it easy)
4 TB EVOO
salt and pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves (3 for veggies, 2 for bread)
1 large ciabatta loaf or any chewy loaf, split down the middle
1/2 cup Parmesan Romano
1/2 cup red wine
1/2 cup beef stock
1 cup crushed tomatoes (can)
3 TB capers, drained and chopped
fist full of flat leafed- Italian parsley
8 oz chunk of provolone or slices
Slice the meat very thin against the grain.
Heat 2 TB of EVOO (twice around the pan) on high. When hot add meat and sear to caramelize. Keep them moving. Season with salt and pepper. Remove from pan and tent some foil to keep them warm but not overcooked. Add more EVOO and reduce to medium heat, add peppers, onions, and garlic. Cook for 5 minutes, stirring frequently.
Preheat broiler to high and place the rack on the 2nd highest spot. Put the bread on the rack and toast until golden. Now rub the bread with garlic, drizzle with EVOO, and top with the Parmesan Romano and pepper. Melt for a few seconds and remove.
Add wine and stock to the veggies and cook down for 1 minute. Then add tomatoes, capers, and parsley, bring to a boil. Add meat to veggies with any juice from meat for 2-3 minutes.
Shred cheese or slice thin. Pile the meat and veggies over the entire loaf and cover in provolone. Place it in the broiler to melt the cheese until bubbly. Cut each side into desired portions and enjoy!!!
This is my absolute favorite recipe from that cookbook (you gave me it, remember?). I make this so often, I can't get enough of it! :)
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