Cheesy Steak and Provolone Sandwiches with Tomato Jam
Updated September 20, 2016
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz)
teaspoon Montreal steak seasoning
cups thinly sliced Swiss chard leaves, from 1 bunch with ribs removed
tablespoon balsamic vinegar
slices whole-grain bread
slices provolone cheese
In 1 1/2-quart saucepan, heat tomatoes and honey to simmering over high heat. Cook 7 to 8 minutes, stirring frequently and pressing down on tomatoes with spatula, until thickened and liquid evaporates. Set aside to cool.
Meanwhile, rub steak with 1 teaspoon of the oil; rub in steak seasoning. Heat 12-inch nonstick skillet over medium-high heat. Add steak; cook 4 minutes on first side. Turn; cook 3 to 5 minutes or until steak reaches desired doneness, 145°F for medium-rare or 160°F for medium. Transfer to cutting board; cover with foil tent. Rest 5 minutes; thinly slice across the grain.
Wipe out skillet; return to medium heat, and add 2 teaspoons of the oil. Cook chard in oil 3 to 4 minutes, stirring frequently, until wilted. Add vinegar; stir 30 to 60 seconds or until absorbed.
Top 4 of the slices of bread each with 1 slice cheese and 1 tablespoon tomato jam. Top each with one-fourth of the chard. Top chard with sliced steak, then top with remaining bread.
Clean out skillet, and place over medium heat. Brush both sides of sandwiches with remaining 1 tablespoon oil. Cook sandwiches in 2 batches, 3 to 5 minutes, turning once, until cheese melts and bread is toasted. Serve with remaining tomato jam.
- If you have any leftover tomato jam, spread it on crostini and sprinkle with your favorite cheese, or top toasted English muffins with some of the jam and sliced avocado for a sweet and savory breakfast treat.
- Feel like indulging even more? Swap 2 oz grated Gruyère for the sliced provolone.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.