Tyler Florence's Ultimate Steak Sandwich Recipe

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READY IN: 55mins

INGREDIENTS

Nutrition
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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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