Wednesday, February 29, 2012
Brooklyn Pizzaiola Steak Sandwich
makes 2 sandwiches
This spicy Italian steak sandwich definitely benefits from the low and slow cooking of the pounded strip steaks which after 3 hours of cooking end up being more melt in your mouth Italian pot roast than steak. For a more steak like consistency cook the steak in the sauce for only 1 hour. No matter you chose to cook the steak serve this saucy sandwich accompanied by plenty of paper napkins.
4 beef strip steaks, about 2-inches wide x 1-inch thick x 6-inches long
2 tablespoons of butter
1 tablespoon of extra-virgin olive oil
32 ounces tomato sauce
1 tablespoon white, cane sugar
2 tablespoons dehydrated onion flakes
1 teaspoon granulated garlic
¼ teaspoon red pepper flakes, or to taste
1 medium yellow onion, peeled and sliced
1 medium green bell pepper, cored, seeds remove, and roughly chopped
6 slices of fresh mozzarella
2 10-inch Italian hero rolls
1. Slice each strip steak in half into 3-inch long pieces. Working with 1 3-inch steak piece at a time, place the steak piece in a 1 gallon re-sealable plastic bag and pound the steak into a ¼-inch beef scallopini; repeat until all the steak pieces have been pounded.
2. In a large sauté pan over medium-high heat melt the butter in 1 tablespoon of olive oil. When the butter is melted brown each of the beef scallopini on both sides, about 10 minutes, and remove to a plate as they are browned.
3. Add the tomato sauce In the same sauté pan. Stir in the onion flakes, granulated garlic, pepper flakes, the sliced onions, and the roughly chopped bell pepper.
4. When the sauce begins to boil, return the sautéed beef to the sauté pan insuring they are covered with sauce. Reduce the heat under the pan to low, cover and allow the beef and sauce to simmer, covered, for about 1 hour.
5. After an hour, stir in the tablespoon of sugar and correct seasoning. Allow the steak and sauce to continue simmering, cover, for an additional 2 hours.
6. After the steaks have cooked for a total of 3 hours turn on the broiler of your stove.
7. Slice two Italian hero rolls in half length-wise and place the 4 roll halves, sliced side up, on a rimmed cookie sheet. Place three of the cooked steaks on the lower half of each of the rolls, spoon some of the sauce, onion, and peppers over the steaks and cover each steak and sauce covered sandwich half with 3 slices of fresh mozzarella.
8. Place the cookie sheet under the broiler and broil until the mozzarella begins to brown.
9. Place the toasted hero roll top on the bottoms and serve immediately.