Marsala Steak Sandwich
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 897.2
- Total Fat: 39.3 g
- Cholesterol: 97.3 mg
- Sodium: 1,000.3 mg
- Total Carbs: 73.8 g
- Dietary Fiber: 4.8 g
- Protein: 50.3 g
View full nutritional breakdown of Marsala Steak Sandwich calories by ingredient
Introduction
Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices. Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices.Number of Servings: 4
Ingredients
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1 cup Marsala wine
¼ cup olive oil
Juice and zest of 1 lemon
3 cloves garlic, crushed
1 tbsp fresh thyme leaves
1 tbsp dried parsley
1 tsp mustard powder
2 tbsp minced onion
1 tsp coarse ground pepper
1 ¼ lbs raw flank or chuck steak, shaved
2 tbsp butter
2 sweet onions, thinly sliced
5 oz baby spinach or arugula
Salt and pepper to taste
4 oz sliced Provolone
2 cloves garlic, halved
4 focaccia or ciabatta buns, halved and toasted
Tips
Full amount of marinade is included in NI (if not using for dipping, account for only 1/2 cup total marinade ingredients)
Directions
Mix wine through coarse pepper in a large, non-reactive shallow pan.
Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
In a large, deep skillet over medium-low heat, melt the butter.
Add the onions and cook, stirring occasionally, until they are a rich golden colour – about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
Return the pan to the stove, raise the heat to medium-high and add the steak.
Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
Stir well, cover and cook until spinach is wilted.
Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
Rub each cut side of each toasted bun half with the cut garlic cloves.
Spoon ¼ of the pan mixture onto one half of each bun and press down well.
If desired, serve boiled marinade alongside for dipping.
Serving Size: Makes 4 large sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
In a large, deep skillet over medium-low heat, melt the butter.
Add the onions and cook, stirring occasionally, until they are a rich golden colour – about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
Return the pan to the stove, raise the heat to medium-high and add the steak.
Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
Stir well, cover and cook until spinach is wilted.
Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
Rub each cut side of each toasted bun half with the cut garlic cloves.
Spoon ¼ of the pan mixture onto one half of each bun and press down well.
If desired, serve boiled marinade alongside for dipping.
Serving Size: Makes 4 large sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.