Popular
Latest From the Show
Sandwich Night: Rachael’s Chivito
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This steak sammie with South American flair is piled high with toppings and finished with a delicious DIY herb sauce.
Ingredients
- 2 bell peppers, or mild large peppers, yellow and red
- 12 slices meaty bacon
- 1 cup flat parsley, packed
- 1/2 cup cilantro tops
- 3 tablespoons fresh oregano, or 1 tablespoon dried
- 1 shallot, coarsely chopped
- 1 garlic cloves, crushed
- 1 jalapeño pepper, seeded and coarsely chopped
- About 3 tablespoons red wine vinegar
- About 1/2 cup extra-virgin olive oil, (EVOO)
- 3/4 pound very thinly sliced boneless rib eye, from your butcher, as for Philly cheesesteaks
- 2 tablespoons sunflower oil, or canola oil
- Salt and pepper
- 1/2 pound deli-sliced mozzarella, or mild provolone
- 4 round or oval rolls
- Baby or hearts of romaine, thinly sliced tomatoes, and thinly sliced red onions, to serve
- 3/4 pound cooked ham, such as Prosciutto cotto (plain or with rosemary)
- 4 hard-boiled eggs, available peeled in packages near fresh eggs
Yield
Serves: 4
Preparation
Broil or char peppers over open flame on gas stove to blacken and loosen skins. Place peppers in bowl and cover to cool. Seed and peel the peppers, then cut into strips.
Preheat oven to 375˚F. Arrange bacon on slotted pan or wire rack-lined baking sheet, and bake to very crisp about 18 minutes.
To a food processor, add parsley, cilantro, oregano, shallots, garlic and jalapeño and pulse to finely chop, add vinegar and stream in EVOO.
Heat a cast-iron skillet or griddle pan over medium-high heat. Cook beef on hot pan with a drizzle of high temp oil in small batches to brown, season with salt and pepper and coarsely chop as you turn the meat with the spatula. Add cheese to melt, remove meat to platter and repeat.
Assemble sandwiches: roll bottom, lettuce, onion, steak/cheese, peppers, ham, bacon, tomato, egg, sauce, and roll top.