Ingredients

Gruyere bechamel:
1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradish

Arugula mayonnaise:
1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise

Steak sandwich:
2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows

Directions

Make the bechamel cheese sauce: Melt the
butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any
color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to
stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for
another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper,
then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with
mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board
lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a
saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic
and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you

want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place
onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper.
Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold
with some of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then
lay a scoop of fennel slaw over the top.

Ingredients

Fennel Slaw:
1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Finely slice fennel using a
mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice,
mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and
olive oil and fold together. Season with salt and pepper.

Yield: 4 servings