Since we celebrate Mother’s Day in May, this month we’re getting back to our roots with family recipes from Tall Guy’s Sicilian side! This is the kind of food that is full of comfort – lots of fresh ingredients pulled together to make my mouth water!
This first recipe is one of my favorites. It doesn’t take long to prepare, and comes across a lot more fancy than it is (meaning, your friends will be impressed when you come out with artichoke aioli, which takes less than a minute to prepare in the blender!) I hope you enjoy this one as much as I do, and here’s to my mom, whose Sicilian roots have helped me learn to prepare dishes like this! Here is our recipes for Recipe for Sicilian Steak Sandwich!
Tall Guy Sicilian Steak Sandwich Serves 4
For the Artichoke Aioli:
1 – 6.5 oz. jar marinated artichoke hearts (drained)
2 tbsp. mayo
2 tbsp. grated parmesan cheese
Zest of 1 lemon
Juice from 1/2 lemon
Salt & pepper to taste
Do you guys have a Ninja blender? This thing is one of my favorite purchases of the last year. I thought that I’d never get over my love affair with the food processor, but for smaller projects like this aioli, the Ninja is the perfect fit, and easy to clean up!
This artichoke aioli is so easy – just put the ingredients above in the Ninja (I even used the single serving cup) and blend for about a minute, until smooth. It’s perfect.
For the Steak Sandwiches:
1.5-2 lb. grass-fed beef steak (I used small rib-eyes), thinly sliced
2 tbsp. butter
1 tbsp. Italian Seasoning
Salt & pepper to taste
2 bell peppers (I used yellow & orange) sliced into strips
1/2 c. pickled banana pepper rings (I used mild)
8 garlic cloves, pressed
3 tbsp. dried basil
2 c. sliced mushrooms (I used baby portobellos)
1.5 tbsp. capers
Splash of red wine (whatever you have open!)
1/2 c. crumbled gorgonzola cheese
6 slices provolone cheese
4 hoagie rolls
You’ll want to chop up your veggies before you start working on the stove – this recipe cooks fairly quickly!
I also trimmed and cut the steak ahead of time.
Melt 2 tbsp. butter in a large skillet over medium-high heat. Add steak, Italian seasoning, salt and pepper; cook until browned, about 3 minutes.
Add bell peppers, pickled peppers, pressed garlic and dried basil. Cook until peppers have softened, about another 3 minutes.
Add mushrooms, capers and red wine. Cook until mushrooms have browned and wine has evaporated, about 5 minutes.
Add gorgonzola crumbles to the top, followed by provolone. Let it get melty before folding it into the steak and pepper mixture.
Depending upon your preference, either spread the hoagie rolls with the artichoke aioli or put it in a bowl on the side for dipping.
Use a tongs to load your roll with Sicilian steak and peppers, then top with the remaining sauce from the pan.
Hope you enjoyed our Recipe for Sicilian Steak Sandwich!