Tyler Florence's Ultimate Steak Sandwich Recipe
Ready In: 55 mins
Yields: 2 lge ft long sandwiches
Ingredients
GRUYERE BECHAMEL
- 1⁄4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups grated gruyere
- kosher salt
- fresh ground black pepper
- 1 tablespoon prepared horseradish
ARUGULA MAYONNAISE
- 1 bunch baby arugula
- 1⁄2 lemon, juice of
- kosher salt & freshly ground black pepper
- 1⁄2 cup mayonnaise
STEAK SANDWICH
- 12 soft hoagie rolls
- extra virgin olive oil
- 1⁄2 lb rib eye steak, finely sliced
- kosher salt
- fresh ground black pepper
FENNEL SLAW
- 1 large fennel bulb, fronds removed and halved
- 1⁄2 lemon, juice of
- 1⁄2 cup mayonnaise
- 3 tablespoons sour cream
- 8 ounces coleslaw mix
- 2 tablespoons chopped fresh tarragon leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon extra virgin olive oil
- kosher salt
- fresh ground black pepper
Directions
- MAKE THE BRECHAMEL SAUCE:
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir constantly to incorporate - you do not want any color.
- Gradually pour in the milk as you stir, and whisk out any lumps.
- As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
- Dump in the cheese and stir for another minute until the cheese is completely melted.
- Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
- MAKE ARUGULA MAYONNAISE:
- Put arugula in a food processor with the lemon juice and salt and pepper.
- Top with mayonnaise and process until well combined.
- Give it a taste and adjust seasoning if required.
- PREPARE THE STEAK:
- Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment.
- Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet.
- After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more.
- Store wrapped in plastic in the refrigerator.
- Now the meat is ready when you want to cook it.
- Heat a large, flat grill-pan over medium heat.
- Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
- Take the meat out of the refrigerator.
- Peel off 1 side of the plastic wrap and season with salt and pepper.
- Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
- Cook slowly in the pan until juicy and tender and just past pink in color.
- Turn the meat over and then fold with some of the cheese sauce.
- MAKE FENNEL SLAW:
- Finely slice fennel using a mandoline, or the grater attachment on your food processor.
- In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine.
- Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together.
- Season with salt and pepper.
- ASSEMBLE:
- Smear each half of the roll with arugula mayonnaise.
- Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
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