Food & Dining

Homemade hot sandwiches


Rib-Eye Steak Sandwich

Now that school is back in session, finding a quick and easy meal to prepare for dinner is essential. A hot sandwich is great way to feed the family on a busy school night and no longer begins and ends with the standard grilled cheese on sliced bread.

Sandwiches are a versatile evening option and can include healthy toppings like peppers, carrots, zucchini, mushrooms and more. Imagine a juicy steak sandwich topped with green bell peppers and mozzarella or a tuna melt topped with fresh tomatoes on warm, whole-grain bread.

Try one of these simple yet creative steak-inspired sandwiches for a satisfying homemade meal sure to please the whole family.



(Food Network – )



• 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced 

• 1 small onion, thinly sliced

• 1 small red bell pepper, cored, seeded and thinly sliced

• 1 teaspoon herbes de Provence

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper


• 1 tablespoon extra-virgin olive oil

• 1 1 pound boneless rib-eye steak, cut into 1/4 inch thick slices

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper


• 1/2 cup jarred tomato-basil sauce

• 4 kaiser rolls, halved

• 1 1/3 cups arugula

• 4 slices sharp provolone

Preheat a panini maker.

For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.

For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.

For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.



(Eating Well )


• 2 teaspoons extra-virgin olive oil

• 1 medium onion, sliced

• 4 large portobello mushrooms, stems and gills removed (see Tip), sliced

• 1 large red bell pepper, thinly sliced

• 2 tablespoons minced fresh oregano, or 2 teaspoons dried

• 1/2 teaspoon freshly ground pepper

• 1 tablespoon all-purpose flour

• 1/4 cup vegetable broth, or reduced-sodium chicken broth

• 1 tablespoon reduced-sodium soy sauce

• 3 ounces thinly sliced reduced-fat provolone cheese

• 4 whole-wheat buns, split and toasted

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a sim- mer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

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