Steak & Pepper Tartines with Arugula Salad

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.