LE STEAK SANDWICH | Bavette, raclette, oignons pickled et cajun.

Preheat a grill or skillet over medium-high heat.

Season the ribeye steak with salt and black pepper on both sides.

Add olive oil to the grill or skillet and place the steak on it.

Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.

In the same skillet, add sliced onions and bell peppers, and sauté until they are soft and slightly caramelized, about 5 minutes.

Toast the bread slices on the grill or in a toaster until golden brown.

Spread mayonnaise and mustard on one side of each slice of bread if using.

Layer the sliced steak, sautéed onions, and bell peppers on one slice of bread.

Top with cheese if desired, then place the other slice of bread on top to complete the sandwich.

Spice Level: