The Perfect Steak Sandwich

Ingredients:

Bechamel with Gruyere

• 55 g unsalted butter
• 3 heaped tablespoons of premium flour
• 2 cups whole milk
• 2 cups grated Gruyere
• 1 tbsp. prepared horseradish

Mayonnaise with arugula

• 1 bunch of small arugula
• Juice of half a lemon
• 0.5 cup mayonnaise

Steak sandwich

• 2 soft hoagie buns
• Extra-virgin olive oil
• 220 g ribeye steak, thinly sliced
• 1 serving fennel coleslaw, recipe below

Fennel Coleslaw

• 1 large fennel root, stems trimmed and cut in half
• Juice of half a lemon
• 0.5 cup mayonnaise
• 3 heaping tablespoons of sour cream
• 1 large bag of cabbage salad mix
• 2 tablespoons chopped fresh tarragon leaves
• 2 tbsp chopped fresh parsley
• 1 tbsp extra-virgin olive oil

Preparation:

1. Prepare the béchamel cheese sauce:

   
   Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate. The mixture should not darken. Gradually pour in the milk, stirring constantly, breaking up any lumps. As the sauce thickens, continue stirring until it comes to a boil—this ensures the flour is fully cooked. Add the cheese to the sauce and stir for another minute, until the cheese is completely melted. Add the horseradish and season with salt and pepper to taste. Set the sauce aside and keep warm.

2. Prepare mayonnaise with arugula:

   
   Place the arugula in a food processor along with lemon juice, salt, and black pepper. Top with mayonnaise and blend until smooth. Taste and adjust the seasoning if needed.

3. Prepare the steak:

   
   Take a thinly sliced ​​steak and arrange the slices overlapping in two halves on a clean cutting board lined with parchment paper. Place the meat between two pieces of plastic wrap and pound it with a frying pan or a meat mallet. Remove the wrap, fold the edges of the meat inward, cover with plastic wrap again, and pound the meat a little more. Place the meat in the refrigerator, still wrapped in plastic wrap. Now the meat is ready to grill.
4. Heat a large, flat grill pan over medium heat. Cut the buns in half horizontally, drizzle with olive oil, and place them in the pan.
5. Remove the steak from the refrigerator. Remove the film and sprinkle with salt and black pepper. Place the steak in the pan, searing it, then quickly remove the film from the other side and season with salt and black pepper again. Cook slowly in the pan until the steak is juicy, tender, and slightly darkened. Flip it over and drizzle with a little cheese sauce.
6. To serve, spread each bun half with arugula mayonnaise. Top with the steak and cheese and garnish with fennel coleslaw.

7. Fennel Coleslaw:

   
   Thinly slice the fennel using a mandoline or the appropriate attachment in a food processor. In a large bowl, combine the lemon juice, mayonnaise, and sour cream and toss to combine. Add the finely chopped fennel and coleslaw, herbs, and olive oil and toss to combine. Season with salt and pepper to taste.