Gluten-Free Classic Steak Sandwich
Sink your teeth into this indulgent Gluten-Free Classic Steak Sandwich, a hearty and satisfying option for steak lovers in search of a gluten-free twist. Featuring tender, perfectly seasoned ribeye steak slices, caramelized onions, sautéed bell peppers, and oozy melted provolone cheese, all tucked into toasted gluten-free hoagie rolls, this recipe is a flavor-packed masterpiece. A zesty mayo-Dijon spread adds an extra layer of tangy richness, tying everything together in one irresistible bite. Ready in just 45 minutes, this steak sandwich is perfect for lunch, dinner, or a game-day treat, offering restaurant-quality results in the comfort of your home. Tailor-made for those seeking gluten-free indulgence without compromising on flavor, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 Gluten-free hoagie rolls
- 1 lb Ribeye steak
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Butter
- 1 large Yellow onion
- 1 medium Green bell pepper
- 4 slices Provolone cheese slices
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustard
Instructions
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Season the steak on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the steak to the skillet and sear for about 3-4 minutes on each side, or until the desired doneness is reached.
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.
While the steak rests, slice the onion and green bell pepper into thin strips.
In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced onion and bell pepper to the skillet. Cook until softened and lightly caramelized, about 8-10 minutes.
Slice the rested steak thinly against the grain.
Preheat the oven broiler on low.
Split the gluten-free hoagie rolls and place them on a baking sheet, cut side up.
Spread 1 tablespoon of butter across the cut sides of the rolls.
Place the rolls under the broiler for 1-2 minutes, or until lightly toasted.
Mix the mayonnaise and Dijon mustard in a small bowl.
Spread the mayo-mustard mixture on the toasted sides of the rolls.
Layer sliced steak, caramelized onions, and peppers on the bottom half of each roll.
Place two slices of provolone cheese on top of the steak and vegetable mixture.
Return the open-faced sandwiches to the broiler for 1-2 minutes, just until the cheese melts.
Remove from the oven, top each sandwich with the other half of the roll, and serve immediately.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 514 mg | 172% | |
| Sodium | 6025 mg | 262% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 16.8 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 945 mg | 73% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
