Rib Eye Steak Panini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 521
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 77 milligrams
- Sodium
- 939 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 2 grams
- Protein
- 36 grams
- Sugar
- 10 grams
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
Special equipment:
Panini maker- 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.