Cajun Steak Sandwich with Peppers and Onions
Wish you were in New Orleans enjoying some delicious Cajun food? Me too! Make this Cajun steak sandwich with sautéed peppers and onions and be transported to the Big Easy immediately! With these delicious flavors, tender Natural Angus ribeye, and zesty mayo, you can't go wrong with this one.
Equipment
- Large Skillet
Ingredients
- 3 10 oz Ribeye Steaks
- Cajun Seasoning, as desired
- Salt and Pepper, to taste
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Yellow Bell Pepper
- 1 Sweet Onion
- 2-3 Ciabatta Buns
- Arugula
- Olive Oil
- 2-3 Sprigs Thyme
- 2 tbsps Butter
Cajun Remoulade
- 1/4 cup Mayonnaise
- 1 tbsps Worcestershire sauce
- 2 tbsps Dijon Mustard
- 1 tbsp Cajun Seasoning
- 1 tbsp Fresh Thyme
- pinch of Salt
- pinch of Red Pepper Flakes
- 2 cloves garlic, minced
Instructions
- Pat ribeyes dry with a paper towel and season with cajon seasoning, salt, and pepper. Allow to dry brine in the refrigerator for up to 24 hours. Then slice into thin strips and set aside.
- Slice bell peppers and onions and set aside.
- Add olive oil, butter, and thyme to a skillet over high heat. Allow oil to warm for 2-3 minutes then add ribeye and sear for about 4-5 minutes, until a crust forms. Remove and set aside to rest.
- Reduce heat to medium and add bell peppers and onions to the pan and cook for about 8-10 minutes, until peppers soften but aren't mushy. Remove and set aside.
- Combine ingredients for remoulade in a small bowl and whisk together.
- Slice ciabatta buns in half and add to the skillet to toast for a few minutes. Lather with remoulade and add arugula and bell peppers and onions. Then add sliced ribeye and close sandwich.
Nutrition
Calories: 620kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!