“Pesto Steak Subs”

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 Mayo
Pesto Mayo
Rib Eye Steak, Provolone Cheese, Roasted Red Pepper, Baby Spinach, Pesto Mayo, Sub Roll
Rib Eye Steak, Provolone Cheese, Roasted Red Pepper, Baby Spinach, Pesto Mayo, Sub Roll
Pesto Steak Subs
Pesto Steak Subs

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)

Provolone cheese

Roasted red pepper

Baby spinach

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.

 

Pesto Mayo

2 T. homemade or store-bought basil pesto

4 T. mayonnaise

Mix ingredients until well combined.

 
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Michelle Heyden Written by: