Got leftover steak or an extra in the freezer, try making Pesto Steak Subs for a quick weeknight meal. Using basil pesto mixed with mayonnaise as your smear, layer on cheese, steak, roasted red pepper, and baby spinach on a toasty sub roll and dinner’s on. If you have a grill pan or Panini press, pull it out. Pesto Steak Subs are great for a quick lunch, too. Make up your own version of this tasty sandwich. Tell me what you do to make your Pesto Steak Subs special. Enjoy!
Pesto Steak Subs
1 rib-eye steak, at least 1/2 to 1 inch thick
1 T. Olive oil
Salt and pepper to taste
Basil pesto mayo (recipe follows)
Roasted red pepper
French bread or sub rolls
Heat olive oil in a medium skillet over medium-high heat. Salt and pepper steak, add to skillet, searing until brown crust forms, about 5 minutes; turn steak over, searing 5 minutes more or inserted instant read thermometer reads 140 degrees for rare, 160 degrees for medium or 170 degrees for well done. Flip steak a second time if necessary. Remove to plate; let rest 5 to 10 minutes before slicing.
Slice French bread in half; toast each half in skillet or under broiler until golden brown. Slather each half with pesto mayo.
Slice steak against the grain; layer provolone cheese, steak slices, red pepper, and baby spinach on one half, top with other bread half.
Note: Use a grill pan or Panini press for warm, crispy subs.
2 T. homemade or store-bought basil pesto
4 T. mayonnaise
Mix ingredients until well combined.