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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




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

1 tartine & 1 1/2 cups greens
501 calories; protein 33.7g; carbohydrates 21g; dietary fiber 3.6g; sugars 5.7g; fat 30.9g; saturated fat 7.4g; cholesterol 77.7mg; vitamin a iu 1228.4IU; vitamin c 27.8mg; folate 57mcg; calcium 272.3mg; iron 3.9mg; magnesium 65.3mg; potassium 455.7mg; sodium 500.5mg; added sugar 1g.

1 starch, 1 vegetable, 3 1/2 lean protein, 1/2 high fat