Meet Jessica, she runs Savory Experiments, a blog based out of Baltimore, Maryland. A psychotherapist during business hours and a traveling foodie on the weekend, Jessica believes in experimenting with life’s indulgences. We’ll let the food speak for itself, but we’d say that this Insane Steak Sandwich experiment was a resounding success.
Jessica’s always loved a good steak and cheese sandwich, but she’s here to make it gourmet.
What, you might ask, makes these particular steak sandwiches so fancy? It’s a number of things: thick-cut bread, zesty garlic aioli, arugula, sun-dried tomatoes, and melty provolone. Doesn’t sound like your run-of-the-mill hoagie, does it?
We recommend Insane Steak Cracked Pepper Seasoning as the perfect addition to the steak sandwiches. The combination of rosemary and basil with unexpected flavors like tomato and orange peel zest are the perfect complement to all the complex flavors Jessica has going on in her recipe.
Try it for yourself below!
- 2 pounds sirloin steak
- 2 tablespoons Twist’d Q™ Insane Steak Cracked Pepper Seasoning
- 8 slices Italian bread, thickly sliced
- 4 tablespoons butter, melted
- 1 garlic clove, peeled, left whole
- 1/4 cup sundried tomatoes, drained if in oil
- 1/4 cup garlic aioli
- 1/2 cup arugula, packed
- 8 slices provolone cheese
- 4 tablespoons Balsamic Reduction Sauce
- Rub flank steak with extra virgin olive oil and Cracked Pepper Seasoning, then cover with plastic wrap. Allow to marinate for a minimum of 10 minutes, but up to 24 hours.
- Heat grill, either charcoal or gas, to medium-high heat, and oil grates with cooking spray or vegetable oil.
- Grill steak for 3-4 minutes on each side. The total time will depend on desired level of doneness and the thickness of the steak. When in doubt, use a meat thermometer. Remove steak at 140 degrees for medium rare. Allow to rest while preparing other ingredients.
- Toast bread on both sides. Once bread is toasted, baste both sides with melted butter and rub with raw garlic clove. Getting a nice crunch is imperative to ensure the hefty sandwich can handle the heavy ingredients, so don’t be shy with browning.
- Slice sirloin steak into 1/4- ½-inch strips, being mindful to cut against the grain. This shortens the fibers, making them easier to chew and bite in sandwich form.
- Generously slather one side of toast with garlic aioli, and top with arugula, sun-dried tomato, provolone and finally, thinly sliced flank steak. Finish with a drizzle of balsamic reduction.
- Cook for 2-3 minutes, and flip once. Top with cheddar cheese, cover grill, and allow patties to cook to 165 degrees F and the cheese to get all nice and melty.