The ULTIMATE Steak Sandwich with Tomatoes & Whipped Ricotta

#steak #steaksandwich #dinnerideas #sandwichrecipe
This is the Ultimate Steak Sandwich with tender, juicy steak, piled up with caramelized onions, a melty cheese, and spread with a tangy garlic aioli, and a vibrant chimichurri sauce. If you haven’t tried whipped ricotta yet, you’re in for a treat. This creamy and smooth cheese is served with grilled tomatoes, crunchy pistachios, and a side of toasty crostini to scoop it all up with.

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RECIPE
Grilled Steak Sandwich
1 small onion
½ cup olive oil, divided
2 tablespoons salted butter, divided
1 1/4 teaspoons salt, divided
1/2 cup mayonnaise
2 cloves garlic, divided
1 tablespoons lemon juice, freshly squeezed
1/4 cup finely chopped parsley or cilantro
1 tablespoons red wine vinegar
1 small red chili
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 ribeye steak, about 1 pound
2 sandwich rolls, cut in half
2 slices Swiss cheese
​Baby arugula

Cut onions in half. Slice into strips about 1/4″ wide.
Place the onion in a large skillet and cover with ¼” of water. Bring to a boil and cook until the water has almost evaporated.
Reduce the heat to medium low. Add 1 tablespoon of the olive oil and 1 tablespoon of butter to the pan. Saute the onions on a low heat for about 10 minutes, until they are reduced and starting to caramelize.
To make the aioli, mix together mayonnaise, garlic, and lemon juice in a small bowl.
To make the chimichurri, add parsley or cilantro, ¼ cup olive oil, red wine vinegar, a red chili, oregano, ¼ teaspoon of salt, and pepper to a chopper or food processor. Blend until nearly smooth.
Preheat a grill pan to high heat.
Brush the steak on both sides with the remaining olive oil. Season with remaining salt and ground black pepper.
Place steaks on the grill. Sear for 3-5 minutes per side, depending on thickness. Test with an instant read meat thermometer and remove the steak when it reaches 125-130 degrees F for medium rare (or your preferred doneness). Rest the steak for 10 minutes before slicing against the grain.
Meanwhile, butter the rolls and set them on the grill for 2-3 minutes. Transfer to a plate.
Spoon a generous amount of aioli on each side of the roll. On the bottom half of the roll, spread the steak out along the roll and top with caramelized onion and a slice of Swiss cheese. Set the bottom half on a baking sheet and put it in the oven on broil for 2-3 minutes, just to melt the cheese on top.
Remove from the oven. Top with arugula, chimichurri, and the top bun.

Grilled Tomatoes & Whipped Ricotta
1/4 cup shelled, salted, roasted pistachios
16 ounces whole milk ricotta
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 baguette, for serving
8 small campari tomatoes (or 20 cherry tomatoes, if preferred)
Fresh basil, chopped
1-2 tablespoons honey, as preferred

Add the pistachios to a food processor or mini chopper. Pulse until finely chopped with a few chunks. Set aside.
Add the ricotta, olive oil, and ¼ teaspoon of the salt to the food processor. Blend until smooth. Taste and adjust the seasoning, if necessary. Set aside.
Cut the baguette into slices. Place them on a baking sheet. Drizzle evenly with 1 tablespoon of the olive oil, and ½ teaspoon of the salt and pepper.
Slice the tomatoes in half. Drizzle on 1 tablespoon of the olive oil and ¼ teaspoon of the salt and pepper.
Preheat grill to 400° F. Brush the grill grates clean and spray them with cooking oil.
Add the baguette and tomatoes to the grill and cook for about 2 minutes per side.
Spoon the ricotta mixture onto a serving platter and spread it out with the back of a spoon, forming peaks and valleys.
Drizzle the remaining olive oil and the honey onto the ricotta, along with the pistachios, then pile on the tomatoes and basil. Serve with baguette.

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