Table of Contents

Tyler Florence’s Ultimate Steak Sandwich: A Culinary Masterpiece

I remember the first time I saw a truly great steak sandwich. It wasn’t just meat slapped between bread; it was a carefully constructed symphony of textures and flavors. I was at a small, unassuming bistro, and the aroma alone was enough to make my mouth water. The juicy, perfectly cooked steak, the tangy slaw, the creamy sauce – it all came together in a way that elevated the humble sandwich to an entirely new level. It was a revelation, and it sparked my lifelong love for crafting the perfect handheld meal. Tyler Florence’s Ultimate Steak Sandwich embodies that same pursuit of perfection, and I’m thrilled to share this incredible recipe with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 2 large footlong sandwiches
Yield: 2 sandwiches
Dietary Type: Not specified

Ingredients

For the Gruyere Béchamel:

1/4 cup (4 tablespoons) unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon prepared horseradish

For the Arugula Mayonnaise:

1 bunch baby arugula
1/2 lemon, juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup mayonnaise

For the Steak Sandwich:

2 soft hoagie rolls (large, footlong rolls are ideal)
Extra virgin olive oil
1/2 lb rib eye steak, finely sliced
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Fennel Slaw:

1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 tablespoons sour cream
8 ounces coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Equipment Needed

Saucepan
Whisk
Food processor
Cutting board
Parchment paper
Plastic wrap
Saute pan or meat mallet
Large, flat grill-pan (or griddle)
Mandoline or grater attachment on food processor
Large mixing bowl

Instructions

Prepare the Gruyere Béchamel: Melt the butter in a saucepan over medium heat.
Add the flour and stir constantly to incorporate. You want to create a smooth roux, so be sure to stir continuously and avoid letting the mixture brown.
Gradually pour in the milk while stirring, whisking out any lumps to ensure a smooth sauce.
As the mixture thickens, continue to stir until it reaches a boil. Boiling ensures the flour is cooked completely and prevents a grainy texture.
Dump in the Gruyere cheese and stir for another minute until the cheese is completely melted and the sauce is smooth and creamy.
Stir in the horseradish and season with salt and pepper to taste. Set aside to keep warm. You can keep it warm over very low heat, stirring occasionally, or in a heat-proof bowl set over a pan of simmering water.
Make the Arugula Mayonnaise: Put the arugula in a food processor with the lemon juice, salt, and pepper.
Top with the mayonnaise and process until well combined and smooth.
Give it a taste and adjust the seasoning if needed. You can add a pinch of red pepper flakes for a little heat, if desired.
Prepare the Steak: Take the finely sliced steak and shingle it out into two portions on a clean cutting board lined with parchment paper. This layering helps create a more even thickness when pounding.
Put the shingled meat between two pieces of plastic wrap and pound it out using either a saute pan or a meat mallet. Pounding helps to tenderize the steak and makes it easier to cook evenly.
After the first pounding, remove the plastic wrap, fold in the edges of the steak to create a more uniform shape, replace the plastic wrap, and pound the meat some more until it’s very thin.
Store the pounded steak, wrapped in plastic wrap, in the refrigerator until ready to cook. This resting period allows the meat to relax and retain moisture.
Cook the Steak: Heat a large, flat grill-pan (or griddle) over medium heat.
Split the hoagie rolls in half, drizzle with olive oil, and place them onto the griddle to toast lightly. This toasting helps prevent the rolls from getting soggy when assembled.
Take the steak out of the refrigerator.
Peel off one side of the plastic wrap and season the steak with salt and pepper.
Put this seasoned side down in the hot grill-pan, then quickly peel off the other side of the plastic wrap and season the exposed side of the steak with salt and pepper.
Cook slowly in the pan until the steak is juicy, tender, and just past pink in color. Be careful not to overcook it, as it will become tough.
Turn the meat over and then fold it with some of the Gruyere cheese sauce in the pan.
Make the Fennel Slaw: Finely slice the fennel using a mandoline, or the grater attachment on your food processor. A mandoline is ideal for achieving very thin, even slices.
In a large mixing bowl, combine the lemon juice, mayonnaise, and sour cream and stir to combine.
Add the finely sliced fennel, coleslaw mix, tarragon, parsley, and olive oil and fold together gently until everything is evenly coated.
Season the slaw with salt and pepper to taste.
Assemble the Sandwiches: Smear each half of the toasted hoagie roll with the arugula mayonnaise.
Top the bottom half of each roll with the cooked steak and cheese mixture.
Lay a generous scoop of the fennel slaw over the top of the steak.
Top with the other half of the hoagie roll and serve immediately.

Expert Tips & Tricks

Pounding the Steak: Don’t skip the pounding step! It truly tenderizes the ribeye and allows it to cook quickly and evenly.
Keep the Béchamel Warm: If you’re making the béchamel ahead of time, keep it warm in a double boiler or over very low heat, stirring occasionally to prevent a skin from forming.
Toast the Rolls: Toasting the hoagie rolls is crucial to prevent them from getting soggy. Brush them with olive oil for extra flavor and a beautiful golden-brown color.
Don’t Overcook the Steak: Ribeye is best served medium-rare to medium. Use a meat thermometer to ensure it’s cooked to your liking.
Customize the Slaw: Feel free to add other vegetables to the slaw, such as shredded carrots, red onion, or bell peppers.

Serving & Storage Suggestions

Serve the steak sandwiches immediately while the steak is hot and the slaw is crisp. These sandwiches are best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 24 hours, but the bread will likely become soggy. It is best to store each component separately (steak, slaw, sauce) to preserve the quality for longer. Reheat the steak gently in a skillet or microwave and assemble the sandwich just before serving. The slaw is best enjoyed cold. I do not recommend freezing this sandwich.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	1392 kcal	69%
Total Fat	78 g	119%
Saturated Fat	30.5 g	152%
Cholesterol	160 mg	53%
Sodium	1673 mg	70%
Total Carbohydrate	124 g	41%
Dietary Fiber	8 g	32%
Sugars	16 g	N/A
Protein	50 g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Cheese: Swap the Gruyere for provolone, Swiss, or even a sharp cheddar for a different flavor profile in the béchamel.
Steak: If you can’t find ribeye, try using sirloin or flank steak. Just be sure to slice it thinly against the grain.
Fennel Slaw: If you’re not a fan of fennel, use shredded cabbage and carrots for a more traditional coleslaw. You can also substitute the tarragon and parsley with other fresh herbs, such as cilantro or dill.
Bread: Use ciabatta rolls or even toasted sourdough bread for a different texture and flavor.
Spicy Kick: Add a pinch of red pepper flakes to the béchamel or the arugula mayonnaise for a bit of heat.
Vegetarian: Substantial grilled portobello mushrooms can replace the steak.

FAQs (Frequently Asked Questions)

Q: Can I make the béchamel sauce ahead of time?

A: Absolutely! The Gruyere béchamel can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring frequently, before using.

Q: What’s the best way to slice the ribeye steak thinly?

A: Partially freezing the ribeye for about 30 minutes before slicing makes it easier to cut very thin slices. Use a sharp knife and slice against the grain for maximum tenderness.

Q: Can I use pre-shredded coleslaw mix instead of making the fennel slaw from scratch?

A: Yes, you can. However, the fresh fennel adds a unique flavor and texture that elevates the sandwich. If using pre-shredded mix, be sure to add the fresh herbs and lemon juice for brightness.

Q: How can I prevent the hoagie rolls from getting soggy?

A: Toasting the rolls before assembling the sandwich is crucial. This creates a barrier that helps prevent the mayonnaise and cheese sauce from soaking into the bread.

Q: What other sides would pair well with this steak sandwich?

A: Crispy French fries, a simple green salad, or roasted vegetables would all make excellent accompaniments to this hearty steak sandwich.

Final Thoughts

Tyler Florence’s Ultimate Steak Sandwich is more than just a meal; it’s an experience. The combination of the tender, flavorful steak, the creamy béchamel, and the crunchy, tangy slaw is simply irresistible. Don’t be intimidated by the number of components – each one is relatively easy to prepare, and the end result is well worth the effort. So, gather your ingredients, fire up your grill pan, and get ready to create a sandwich that will impress your family and friends. Let me know what you think! And, if you’re feeling adventurous, try pairing it with a crisp, dry rosé or a bold craft beer. Enjoy!

Tyler Florence’s Ultimate Steak Sandwich Recipe Recipe