Panini with ribeye steak

Ingredients:

Steak

• 1 ribeye steak weighing 450 g, sliced ​​0.5-1 cm thick.
• 1 tbsp. l. olive oil
• 3/4 tsp salt
• 1/4 tsp ground black pepper

Vegetables

• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1 small onion, thinly sliced
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 tsp Provencal herbs
• 0.5 tsp salt
• 1/4 tsp ground black pepper

Panini

• 4 Kaiser rolls, cut in half on the side
• 0.5 cup tomato sauce with basil
• 1.3 cups arugula
• 4 pieces of salted provolone
• Special equipmentpanini sandwich maker

Preparation:

1. Preheat the sandwich maker.
2. Prepare the vegetablesHeat oil in a large nonstick skillet over medium heat. Add garlic, onion, bell pepper, herbes de Provence, salt, and ground pepper. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes. Then remove from the pan.
3. Cook the steakHeat the same oil again over high heat. Add the meat to the pan, season with salt and pepper. Fry, stirring constantly, for 2-3 minutes until cooked through.
4. Make paniniSpread 2 tablespoons of the mixture on the bottom half of each bun. tomato sauce with basilPlace some arugula leaves on top, a little sweet pepper and onions. Evenly distribute the sliced ​​steak over the vegetables, then a piece of cheese.
   
   Top each sandwich with the top half of the bun and place in the sandwich maker for about 5 minutes, until the cheese is melted and the bread is toasted. See recipe collection. 50 Panini Variations.