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  • 1-1/4 pounds boneless New York strip steak
  • 1/2 cup balsamic vinaigrette
  • 1/2 medium white onion, thinly sliced
  • 2 teaspoons Brothers Marketplace extra virgin olive oil
  • 4 ciabatta rolls, halved lengthwise
  • 1/4 cup garlic aioli mayo
  • 2 tablespoons shredded Parmesan cheese
  • 4 slices Swiss cheese
  • 1 cup loosely packed baby arugula
  • 1/2 cup drained sliced roasted red peppers


  1. Place steak in large zip-top plastic bag; pour vinaigrette over steak. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
  2. Preheat broiler on high. Place steak on rimmed baking pan; pour remaining vinaigrette in bag over steak and broil 4 minutes. In small bowl, toss onion and oil. Turn and move steak to 1 side of pan; spread onion on opposite side. Broil 4 minutes or until internal temperature of steak reaches 140° for medium-rare. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)
  3. Preheat oven to 400°. Place rolls, cut side up, on second rimmed baking pan; bake 8 minutes or until toasted. In small bowl, stir mayo and Parmesan cheese.
  4. Slice steak against the grain. Spread bottom halves of rolls with mayo mixture; top with steak, onion, peppers, Swiss cheese, arugula and top halves of rolls.

  • (1 sandwich)
  • 724 Calories
  • 35g Fat (12g Saturated)
  • 115mg Cholesterol
  • 784mg Sodium
  • 51g Carbohydrates
  • 0g Fiber
  • 45g Protein