Rib Eye Steak Panini

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Vegetables:

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

Steak:

1 tablespoon extra-virgin olive oil

One 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

Panini:

1/2 cup jarred tomato-basil sauce, such as Giada DeLaurentiis for Target

4 kaiser rolls, halved

1 1/3 cups arugula

4 slices sharp provolone