| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 3 to 4 servings |
Ingredients
- 3 store-bought ciabatta rolls, split
- 4 tablespoons olive oil
- 3 Kansas City strip steaks (3/4 inch thick)
- Kosher salt and freshly ground black pepper
- One 16-ounce jar sliced roasted red peppers, drained
- 6 cloves garlic, sliced
- 1 large yellow onion, sliced thick
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- One 14.5-ounce can stewed tomatoes
- One 14.5-ounce can tomato sauce
- 1/4 cup drained sliced pepperoncini
- 1 tablespoon fresh oregano leaves
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan
Instructions
- Preheat the oven to 425 degrees F.
- Place the rolls cut-side up on a baking sheet, brush with 2 tablespoons of the olive oil and bake until lightly toasted, 10 to 12 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steaks all over with salt and pepper.
- Add the remaining 2 tablespoons olive oil to the skillet and cook the steaks until they reach the desired doneness, about 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Meanwhile, add the roasted peppers, garlic, onions and pepper flakes to the skillet. Season with a pinch of salt and pepper. Cook until the onions have started to soften, about 3 minutes. Add the tomato paste and cook for 30 seconds. Add the wine, stirring and scraping the bottom to deglaze, another 30 seconds. Add the stewed tomatoes, tomato sauce, pepperoncini and oregano. Bring to simmer and cook for a couple minutes to allow the flavors to come together. Remove from the heat and taste, adjusting the seasonings if needed.
- Slice the steak and shingle over the top of the skillet. Sprinkle over the parsley and Parmesan cheese. Serve with the toasted ciabatta rolls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 844 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 58 g |
| Cholesterol | 125 mg |
| Sodium | 1693 mg |
Reviews
I made this last night, and it was a great hit. And this morning, my Husband used the Left overs to make an Italian Omelette . Both were Delish.
I saw Ree make this on her show and had to make it because it looked so good. It was even better than I expected. I didn’t use the rolls instead I used pasta and garlic bread. It was delicious and even my picky husband said it was really good. Really goes quickly when you have everything prepped. I think I’ll add some mushrooms the next time. I will definitely be making this again.
This turned out very nice. I made it just as the recipe shows and everyone loved it.
This was a hit with my husband and I thought it was good but made way too much sauce. I think it would be better served with pasta instead of as a sandwich.
Not sure why, but even with 5 stars, I was skeptical. I’ve never cooked with pepperoncinis before, I’ve only had them in salads and with Papa John’s pizza, haha. But holy cow is this good! It’s going in the “company dinner” list for sure.
The entire family liked this one!
This is so good, it will become a go to recipe for our family and friends.
This was very good! Just enough heat, but so flavorful! And I loved that some of the onions were cooked down and others still had a slight crunch. The fresh oregano I got didn’t have much flavor so I added a couple teaspoons of dried. That made a huge difference and I think I’d substitute the fresh with dried next time.
I had enough sauce leftover for another steak or two so I’m blending it up tomorrow for a freezer pasta sauce.
This will become a regular in our house. Lots of pantry pulls and if the prep is done ahead of time it really comes together pretty quickly.
I had enough sauce leftover for another steak or two so I’m blending it up tomorrow for a freezer pasta sauce.
This will become a regular in our house. Lots of pantry pulls and if the prep is done ahead of time it really comes together pretty quickly.
So flavorful and delicious! It took me about an hour though because I made 6 steaks and my pan would only hold two at a time. I also seared each steak then put them all into the hot oven to finish off. It worked beautifully and everyone, even my 6 year old, loves it.
Watched this this a. M. And your used fresh oregano. This recipe calls for parsley. So which is it.