This West Coast take on a Philly classic is the definition of sandwich heaven. It starts with a seasoned flank steak on top of our light and tasty ciabatta roll. Next, add a delicious roasted garlic aioli, sauteed veggies, cheese, and heirloom tomatoes for some authentic California flavor.
- 10 oz flank steak
- 1-2 heirloom tomatoes
- 1 red pepper
- 1 green pepper
- 2 handfuls mixed greens
- 1 red onion
- 1 c jack cheese, shredded
- 1 tsp cumin
- 1 tsp garlic powder
- 7 garlic cloves
- 1 lemon
- 1 c mayo
- 3 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Start by making the garlic aioli. Wrap 7-10 peeled garlic cloves in tin foil along with 1 tbsp of olive oil and a sprinkle of salt. Roast in the oven at 350 degrees for about 30 minutes. Once completed, use a blender to combine the roasted garlic with mayo, 1 tbsp lemon juice, and 1 tsp salt. Set aside.
- While the garlic is roasting, slice the peppers and onions into thin, fajita-style strips. Set aside.
- Clean and cut the steak into strips.
- Season the steak with cumin, garlic powder, black pepper, salt, and 1 tbsp olive oil.
- Heat 1 tbsp of olive oil in a pan large enough for the steak to have a bit of room between each piece. Once oil is smoking hot, add steak. Cook for about 1-2 minutes on each side depending on the steak’s thickness.
- Remove the steak when cooked to taste. Add the vegetables to the pan and cook for 2-3 minutes.
- Cut the ciabatta roll and spread half of the butter on each roll. Toast the bread using the pan or a toaster oven.
- Once the bread is toasted, spread the garlic aioli on either bun, and add sliced heirloom tomatoes, peppers and onions, mixed greens, and the flank steak.