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. Source: EatingWell Magazine, September/October 2017

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add 1 tablespoon oil to the pan. Add steak, season with 1/2 teaspoon pepper and 1/8 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.

  • Toss arugula in a large bowl with the remaining 3 tablespoons oil, 2 tablespoons vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt.

  • 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 Facts

501 calories; 30.9 g total fat; 7.4 g saturated fat; 78 mg cholesterol; 501 mg sodium. 456 mg potassium; 21 g carbohydrates; 3.6 g fiber; 6 g sugar; 33.7 g protein; 1228 IU vitamin a iu; 28 mg vitamin c; 57 mcg folate; 272 mg calcium; 4 mg iron; 65 mg magnesium; 1 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Love that it’s so simple to make, next time going to season it with some Cajun flavoring instead of salt and pepper Read More
Rating: 4 stars
I would guess it is raw as it says cook until no longer pink Read More
Rating: 4 stars
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. Read More