Winter is coming, which means we can wave goodbye to fresh salads and hello to hearty stews and oven bakes.
If you’re looking for something warming and belly-filling this week, we’ve got the perfect dish for you.
This steak and spinach sandwich looks like a restaurant dish, but you won’t believe how easy it is to make!
Cut into this delicious monstrosity and you’ll reveal layers of ooey, goody goodness, with plenty of cheese, meat, and delicious veggies for flavor.
You only need a round loaf of bread and a few other basic ingredients to get started, so this is one you can probably whip together with the foods you have in your cupboards!
To begin, preheat your oven to 400°F, then slice off the top of your bread and use a fork to hollow it out.
Next, take a medium pan and melt some butter, before adding the garlic, spinach, and seasonings. Take the spinach out of the pan and let it cool for a couple of minutes before adding to the base of your bread.
In a separate bowl, season your steak. Then toss it into the pan and cook until medium-rare, and leave it to cool for roughly 15 minutes.
Add the steak as the second layer above the spinach, then smooth a layer of garlic and herb butter over the top.
Now for the bell pepper! Grab it with a pair of tongs and hold over an open flame until the skin is black and charred. Once it has cooled, scrape off the black with a knife, then cut in half and place it on top of the steak.
Next you want to caramelize the onions. Place them in a pan with some butter and cook them gently until they’re translucent, then add the sugar and continue to cook until they’re caramelized.
Add balsamic vinegar to deglaze the pan, then season to your taste and add a layer of onions to the top of the bell pepper.
Phew, the hard part’s over now – you just need to add the slices of provolone cheese to the top of the onions, return the lid of the bread, and give the whole thing a good drizzle of olive oil.
Wrap your stuffed bread in foil, place something weighty on top of it, and bake for 35 minutes. Remove from the oven, cut the bread in half, and give it 5 minutes to cool before tucking in!
Ingredients:
For the steak & spinach sandwich:
- 1 loaf of round crusty bread
- Olive oil to drizzle on top
- 1 tbsp soft butter
- 2-3 garlic cloves, sliced
- 16 oz fresh baby spinach
- salt, pepper & nutmeg to taste
- 12-14 oz steak
- 1 sprig of rosemary
- 1 unpeeled garlic clove, smashed
- 2 tbsp herb butter
- 1 yellow bell pepper, roasted
- 4 slices provolone cheese
For the balsamic onions:
- 1 large red onion, sliced
- ⅓ cup balsamic vinegar
- ¼ cup sugar
Method:
1. Preheat your oven to 400°F. Slice off the top of the bread and hollow it out.
2. Melt butter in a pan, then add garlic, spinach, and seasonings. Remove the spinach, leave to cool, then add to the base of the bread.
3. Season the steak, then cook in the pan until medium-rare. Leave to cool.
4. Add the steak to the bread, then add the garlic and herb butter on top.
5. Cook the bell pepper over an open flame until black and charred. Wait to cool, then scrape off the black with a knife, cut in half and place it on top of the steak.
6. Sweat the onions in a pan with some butter until translucent, add the sugar and cook until caramelized.
7. Add balsamic vinegar, then season and add the onions on top of the bell pepper.
8. Add the slices of provolone cheese to the top of the onions, return the lid of the bread, then drizzle with olive oil.
9. Wrap the bread in foil, and bake with a weight on top of it for 35 minutes.
10. Remove from the oven, cut the bread in half, and wait to cool.
Check out the video below for the full recipe in detail.
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