INGREDIENTS
1 (10 oz) ribeye steak 1 tsp Mighty Salt™ Original Umami Flavored Salt ½ tsp black pepper 2 tbsp butter, divided 1 medium yellow onion, sliced ½ cup roasted red peppers, sliced 4 slices mozzarella cheese 4 slices provolone cheese 4 pieces ciabatta bread ¼ cup aioli 1 handful arugula01Season the ribeye steak with Mighty Salt™ Original Umami Flavored Salt and black pepper on both sides.
02Heat a skillet over medium-high heat until hot but not smoking. Add the steak and cook for 3-4 minutes per side (for medium rare) or until your preferred doneness. In the last 30 seconds, add 1 tbsp butter and baste the steak. Remove from heat, let rest for 10 minutes, then slice against the grain.
03In the same pan, add remaining tbsp butter and the sliced onions. Cook for 5-7 minutes until softened and caramelized. Stir in the roasted red peppers and cook for another minute. Set aside.
04Preheat the oven to 350°F. Arrange 1 slice each of the mozzarella and provolone on the tops of the bread. Bake all 4 slices for a few minutes until the cheese is melted.
05Spread a generous amount of aioli on the bottom slice of bread. Layer with sliced ribeye, arugula, caramelized onions, and roasted red peppers. Top with the second slice of bread and enjoy!
Mighty Salt
25 Mins
