Steak & Pepper Tartines with Arugula Salad

Steak & Pepper Tartines with Arugula Salad

3 Reviews
From: EatingWell Magazine, September/October 2017

These open-face, knife-and-fork steak sandwiches are topped with Gruyère cheese to make them reminiscent of a Philly cheesesteak. If you can't find shaved sandwich steak in your grocery store, try slicing a flank steak very thin.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 cups presliced fresh bell pepper-and-onion mix (10 ounces)
  • 2 teaspoons white-wine vinegar plus 2 tablespoons, divided
  • 1 pound shaved sandwich steak
  • ¾ teaspoon ground pepper, divided, plus more to taste
  • ¼ teaspoon salt, divided
  • ½ cup shredded Gruyère or provolone cheese
  • 8 cups baby arugula (5 ounces)
  • 4 slices crusty whole-wheat bread ( ½ inch thick), lightly toasted
  • 8 teaspoons prepared horseradish aioli or horseradish sauce


  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.
  2. Add 1 tablespoon oil to the pan. Add steak, season with ½ teaspoon pepper and ⅛ teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.
  3. Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, ¼ teaspoon pepper and ⅛ teaspoon salt.
  4. Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.

Nutrition information

  • Serving size: 1 tartine & 1½ cups greens
  • Per serving: 501 calories; 31 g fat(7 g sat); 4 g fiber; 21 g carbohydrates; 34 g protein; 57 mcg folate; 78 mg cholesterol; 6 g sugars; 1 g added sugars; 1,228 IU vitamin A; 28 mg vitamin C; 272 mg calcium; 4 mg iron; 501 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Calcium (27% dv), Vitamin A (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 3½ lean protein, ½ high fat

Reviews 3

October 02, 2019
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By: carawhitener
Love that it’s so simple to make, next time going to season it with some Cajun flavoring instead of salt and pepper
September 19, 2017
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By: beverleyb
I would guess it is raw as it says cook until no longer pink
September 18, 2017
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Not really sure if the shaved beef is raw or from the Deli. Could you please explain, as I'd like to try this soon.
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