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Steak Sandwiches With Watercress, Fontina And Roasted Red Peppers

makes 4 sandwiches

Watercress is the star of this sandwich; its peppery bite contrasts with the meaty steak, creamy fontina and sweet peppers. Mayonnaise and Dijon mustard gild the lily.


1 pound steak (filet, strip, sirloin, flank or skirt steak)
2 teaspoons canola oil
8 slices ciabatta
1 bunch watercress, trimmed, rinsed, dried
1 tablespoon lemon juice
5 tablespoons mayonnaise
3 tablespoons Dijon mustard
8 ounces sliced fontina
4 ounces jarred roasted bell peppers


prep: 20 minutes
total: 30 minutes


oven-safe skillet
aluminum foil
serrated knife


1. Preheat the oven to 350F and put the rack in the middle position. Generously sprinkle the steaks on both sides with salt and pepper.

2. Heat the oil in an oven-safe skillet until it just begins to smoke. Add the steaks, with plenty of room between them, and let them develop a rich brown crust on the first side, 3-5 minutes. Turn them and brown 2 minutes on the other side.

3. Put the steaks in the oven and cook until they reach an internal temperature of 130F for rare. Remove the steaks to a plate and let them rest, loosely covered with foil, 5 minutes.

4. Preheat the broiler. Toast the ciabatta slices, soft side up, until they're light brown but still soft inside, about 2 minutes.

5. In a bowl, toss the watercress with the lemon juice. Coarsely chop it.

6. Mix together the mayonnaise and mustard, and spread it evenly over all 8 slices of ciabatta.

7. Thinly slice the steak, and layer it over 4 of the ciabatta slices. Top the steak with the slices of fontina, and put them back underneath the broiler until the cheese is melted and bubbly, 2-4 minutes.

8. Top the cheese with the roasted bell peppers, the chopped watercress and the remaining slices of bread. Press the sandwiches down with your hand and slice them in half with a serrated knife.

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