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Cheesy Steak and Provolone Sandwiches with Tomato Jam

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Cheesy Steak and Provolone Sandwiches with Tomato Jam
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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Why save steak for special occasions when you can have these decadent sandwiches any old night? This flavorful recipe stretches one sirloin steak to feed four!

Ingredients

1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2
tablespoons honey
1
boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz)
2
tablespoons olive oil
1
teaspoon Montreal steak seasoning
2
cups thinly sliced Swiss chard leaves, from 1 bunch with ribs removed
1
tablespoon balsamic vinegar
8
slices whole-grain bread
4
slices provolone cheese

Directions

  • 1 In 1 1/2-quart saucepan, heat tomatoes and honey to simmering over high heat. Cook 7 to 8 minutes, stirring frequently and pressing down on tomatoes with spatula, until thickened and liquid evaporates. Set aside to cool.
  • 2 Meanwhile, rub steak with 1 teaspoon of the oil; rub in steak seasoning. Heat 12-inch nonstick skillet over medium-high heat. Add steak; cook 4 minutes on first side. Turn; cook 3 to 5 minutes or until steak reaches desired doneness, 145°F for medium-rare or 160°F for medium. Transfer to cutting board; cover with foil tent. Rest 5 minutes; thinly slice across the grain.
  • 3 Wipe out skillet; return to medium heat, and add 2 teaspoons of the oil. Cook chard in oil 3 to 4 minutes, stirring frequently, until wilted. Add vinegar; stir 30 to 60 seconds or until absorbed.
  • 4 Top 4 of the slices of bread each with 1 slice cheese and 1 tablespoon tomato jam. Top each with one-fourth of the chard. Top chard with sliced steak, then top with remaining bread.
  • 5 Clean out skillet, and place over medium heat. Brush both sides of sandwiches with remaining 1 tablespoon oil. Cook sandwiches in 2 batches, 3 to 5 minutes, turning once, until cheese melts and bread is toasted. Serve with remaining tomato jam.
Tips  

If you have any leftover tomato jam, spread it on crostini and sprinkle with your favorite cheese, or top toasted English muffins with some of the jam and sliced avocado for a sweet and savory breakfast treat.

Feel like indulging even more? Swap 2 oz grated Gruyère for the sliced provolone.

Nutrition Information 
No nutrition information available for this recipe
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