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Steak & Pepper Tartines with Arugula Salad

  • 30 m
  • 30 m
Stacy Fraser
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019