SANDWICH
-
1" thick strip loin beef steak
-
salt
-
pepper
-
1 tbsp of vegetable oil
-
3 oz of mozzarella cheese (sliced)
-
2 hoagie rolls, bagels or gf buns (halved)
-
1/2 of a jalapeño pepper (sliced)
GARLIC AIOLI
-
3/4 cup of low fat mayonnaise
-
1 tbsp of dijon mustard
-
1-2 tsp of lemon juice
-
1 clove of garlic (minced)
-
1 tsp of dried oregano (crushed)(optional)
-
salt
Serves: 2
Prep Time: 5min
Cook Time: 20min
GLUTEN
FREE
Pat dry steak with paper towel and season liberally with salt and pepper.
Place a large skillet or cast iron pan over high heat and add oil. When smoking and hot, add steak. It should begin sizzling immediately. Reduce heat if it is smoking too much.
Cook for 4-5minutes each side or until it has rare doneness. Test by poking the steak in the centre of the cut with your tongs or fingers. It should be soft from the very beginning of cooking, when it begins to toughen up, your steak is cooking through.
While steak is cooking, slice cheese and jalapeño pepper. Preheat the oven to 375°F and prepare a large baking sheet with parchment paper.
Slice steak in half centimetre thick slices and place onto the parchment sheet in 2 rectangular piles, around the size and shape of the buns.
Add cheese and jalapeño pepper slices and bake for around 5 minutes or until cheese has melted. Toast buns for a minute before spreading aioli on the top side.
When cheese has melted, remove from oven and using a large spatula pick up each pile and transfer to buns. Serve right away.
