I know a lot of people think that steak sandwiches should be a summertime meal but I’m not one to say no to steak no matter what the season. I’m an unrepentant carnivore and free beef is right in my price range. So when I got a couple of free ribeye steaks I decided to go all in and make Steak Sandwiches with Roasted Tomato Jam.
“Shopping” at food pantries is not exactly a foodie’s dream but with some creative thinking you can take a little of this and a little of that and make a really nice meal! And if you shop at the grocery store you have, naturally, even more options! For this meal I used canned tomatoes but if you get your food at a market I’d recommend using fresh tomatoes. Even the winter tomatoes make terrific tomato jam!
I started by draining a couple of cans of diced tomatoes and spreading them on a baking sheet. I added 3 cloves of finely minced garlic and some olive oil. Then I sprinkled it all with some salt and pepper.
The tomatoes went into a preheated (350 degree) oven. Since canned tomatoes roast much faster than fresh I started checking them after about 20 minutes. I gave them a stir occasionally but didn’t mess with them too much. I wanted them to get a little charred and smoky. If you use fresh tomatoes heat the oven to 325 degrees and plan on about 3 hours to get them roasted properly.
Since Mr. Comfortable loves oven baked potatoes I sliced a few red potatoes thinly then cut the slices into quarters. I sprinkled my spice mix on them and put them in the oven with the tomatoes. The tomatoes finished cooking before the potatoes and when the tomatoes came out of the oven I turned the heat up to 400 degrees.
I heated up my grill pan and sprayed it with a little non-stick cooking spray. Next I patted the ribeye steak with a paper towel to make sure it was nice and dry and put it on the hot grill pan. The sound of steak sizzling is a symphony to me!
I’d also scored some ciabatta rolls so I spread them with a little butter and put them on the grill, too. There’s nothing like a grilled roll for a steak sandwich. Right? Of course, right!
When the steak was 130 degrees internally I took it off the grill to rest. I wanted a nice medium rare so the resting time was enough to allow it to reach 145 degrees. Then I sliced it nice and thin and piled it on the ciabatta.
The tomatoes were done and they were just perfect; slightly charred and fragrant with garlic. Oh, my gosh, I could have just eaten the tomato jam with a spoon!
I placed two slices of provolone cheese on top of the steak and popped the roll into the oven to melt the cheese.
And last I spread a little of the tomato jam on the sandwich and did a little happy dance.
When I hear the words “Beef. It’s what’s for dinner.” I say, “Heck yeah!”
Steak Sandwiches with Roasted Tomato Jam
A hearty steak sandwich topped with provolone cheese and roasted tomato jam.