Juicy Mouthwatering Tomahawk Steak Sandwich
Bury any hatchet you have about steak sandwiches because this Tomahawk Steak Sandwich is one of the juiciest and tastiest sandwiches you’ll ever have. Now it may be a sin to use a Tomahawk in this fashion but sometimes you gotta sin to have a good time. Our one piece of advice? Don’t be like Dan, when you trim the fat from this steak make sure to save it! You can do so much with high quality beef fat like that, and it’d be shameful to waste high quality ingredients like that.
Bring out your bread
Now we used Ciabatta bread for this tasty Tomahawk Steak Sandwich, mainly because it’s got a little sweeter and delicate taste to it. Now, you’ve got some options if you aren’t a fan of Ciabatta. The most similar bread you could swap it out for a french baguette, similar taste and style. However you should absolutely feel free to experiment with breads to get something to your tastes. I might recommend a solid sourdough, or perhaps even a Dark rye. At the end of day, it’s up to you decide what bread is best for you. Experiment, make adjustments, and make the sandwich of your dreams!
We kept it simple with the toppins, onion, banana peppers, and provolone. SImple, classic, and tasty. Like anything in the kitchen, you can adjust this to your needs and desires. Some recommendations would be to add some bell peppers for color and flavor. Instead of dicing the onion, you could make nice long slices to give a more consistent crunch factor. Perhaps you experiment with the cheeses, add some mozzarella or gouda. I like to keep sandwiches like this real traditional but I’m sure you can think of some creative things to add in. Now get out there and make the tomahawk steak sandwich of your dreams!
- 2lbs Tomahawk Steak
- Provolone Cheese
- 1 Jar Banana Peppers
- 1 Large onion
- Dan-O’s Spicy Seasoning
- Beef Paste
- Ciabatta bread
- Dice and saute 1 large onion in a cast iron skillet
- Add 2 cups of water to skillet
- Add 3 tbsp of Spicy Dan-O’s and beef paste to the skillet
- Trim excess fat from ribeye and cut into chunks
- Add ribeye, entire jar of banana peppers, and skillet contents to Instapot
- Cook 75 minutes under high pressure in Instapot
- Strain meat and peppers and add to ciabatta bread
- Top with mozzarella cheese slices and place in the oven at 350 for 10 minutes to melt the cheese.
- Cut and serve.