Tyler Florence's Ultimate Steak Sandwich Recipe

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 1/4 cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups grated gruyere
• kosher salt
• fresh ground black pepper
• 1 tablespoon prepared horseradish
• 1 bunch baby arugula
• 1/2 lemon, juice of
• kosher salt & freshly ground black pepper
• 1/2 cup mayonnaise
• 12 soft hoagie rolls
• extra virgin olive oil
• 1/2 lb rib eye steak, finely sliced
• kosher salt
• fresh ground black pepper
• 1 large fennel bulb, fronds removed and halved
• 1/2 lemon, juice of
• 1/2 cup mayonnaise
• 3 tablespoons sour cream
• 8 ounces coleslaw mix
• 2 tablespoons chopped fresh tarragon leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon extra virgin olive oil
• kosher salt
• fresh ground black pepper

Recipe

• 1 make the brechamel sauce:.
• 2 melt the butter in a saucepan over medium heat.
• 3 add the flour and stir constantly to incorporate - you do not want any color.
• 4 gradually pour in the milk as you stir, and whisk out any lumps.
• 5 as the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
• 6 dump in the cheese and stir for another minute until the cheese is completely melted.
• 7 stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• 8 make arugula mayonnaise:.
• 9 put arugula in a food processor with the lemon juice and salt and pepper.
• 10 top with mayonnaise and process until well combined.
• 11 give it a taste and adjust seasoning if required.
• 12 prepare the steak:.
• 13 take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment.
• 14 put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet.
• 15 after first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more.
• 16 store wrapped in plastic in the refrigerator.
• 17 now the meat is ready when you want to cook it.
• 18 heat a large, flat grill-pan over medium heat.
• 19 split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• 20 take the meat out of the refrigerator.
• 21 peel off 1 side of the plastic wrap and season with salt and pepper.
• 22 put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
• 23 cook slowly in the pan until juicy and tender and just past pink in color.
• 24 turn the meat over and then fold with some of the cheese sauce.
• 25 make fennel slaw:.
• 26 finely slice fennel using a mandoline, or the grater attachment on your food processor.
• 27 in a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine.
• 28 add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together.
• 29 season with salt and pepper.
• 30 assemble:.
• 31 smear each half of the roll with arugula mayonnaise.
• 32 top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.