Flat iron steaks are grilled and then served with peppers and a creamy cheese sauce on hoagie rolls for a delicious – and messy! – dinner.
One of my biggest annoyances with the Food Network website – and I’ve said this before – is that recipes are hard to find. I watched an episode of 30 Minute Meals where Rachael made these sammies. They looked delicious, so I hit the info button on my remote, and wrote down the name of the recipe – Flat Iron Steak Sammies with Provolone Sauce. So when I was making a menu last week, I went over my list and decided to make these sandwiches. So I went online to find the recipe, and it was nowhere to be found. I searched high and low, and finally, by some luck, I clicked on a recipe named “Ciabatta Cheese Steaks with the Works.” Same recipe, different name. I’m glad I got lucky, or I wouldn’t have made these for dinner. And I would have missed out!
These were just what I was hoping they would be. SO delicious! But they are definitely not a first-date sandwich. My husband ended up eating his with a fork and knife, because these babies are messy! But totally worth it! If you watch RR, you will probably have noticed that it seems like she’s been cooking with cubanelle peppers a lot lately. I don’t think I’ve ever seen one in my grocery store before. But I may have found them – although these peppers were labeled as something else (I don’t remember what) and they looked smaller than the peppers she shows on tv. Regardless, the peppers I used totally worked. If you can’t find the cubanelles, you can totally substitute bell peppers in.
And I decided to keep the name I saw on the show – mainly because I didn’t use ciabatta!
- 4 flat iron steaks, 6 to 8 ounces each
- extra virgin olive oil
- grill seasoning
- 3 cubanelle peppers, (Italian mild frying peppers), seeded and thinly sliced
- 1 clove garlic, peeled and crushed
- 1 large onion, thinly sliced
- ¼ cup hot pepper rings (sometimes labeled banana pepper rings), drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- salt and pepper
- nutmeg, freshly grated
- 2 cups grated provolone cheese
- 4 hoagie rolls
- Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
- Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
- Heat oven to 250 degrees F.
- While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
- When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
- To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops.