Ciabatta steak sandwich with rosemary garlic potatoes

Before we get to today’s recipe, I have some great news!

Remember the daring baker’s edible containers challenge?

I won 2nd place  in it! YAAAAAAAY

I have never won a contest  before! so you can understand how exciting this is to me. It is not the prize that matters (it’s a 25$ gift certificate from amazon) is to qualify to the top 5 in a group of amazingly talented people..and then to come in was truly an honor.

I want to thank each and every one who took the time to vote for my entry..There are no words to express my gratitude for your kindness. And a BIG thank you from the heart goes out to  you my are the ones who keep me motivated.. each time I find a new comment or a new subscription or when someone  “likes” the chef in disguise on heart dances with joy…so to all of you


Our sandwich today is a combination of juicy meat that is LOADED with flavors,  melted cheese and delicious bread. What more could you ask for? A side of oven grilled potatoes with rosemary and garlic 🙂

Ciabatta steak sandwich (marinade adapted from all recipes)

3 loaves ciabatta (I used the ones with oregano and olives)

250 grams sirloin steak cut into very thin strips (this is easier if you freeze the steak then cut it)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

3 tablespoons vegetable oil

2 onion, sliced

1 green bell pepper, julienned

5 mushrooms sliced

1/4 teaspoon of dried basil and all spice to season the vegetables

Mix the oil with the other seasonings and pour over the sliced meat, toss to coat, set aside for 30 minutes to allow the meat to take up the flavors.

Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onions for 2-3 minutes, add the mushrooms, saute for 3-5 minutes. Add the peppers and saute for 2-3 minutes. Add the basil, salt  and all spice.

Add the meat back and stir on medium heat for a couple of minutes.

Preheat oven on broiler setting.

Divide the meat between the loaves of bread, top with sliced cheese.

Wrap with foil.

Place on cookie sheet, and broil until cheese is melted.(I like to take mine out of the foil once the cheese has melted and toast the bread a little)

Rosemary garlic potatoes

potatoes cut into wedges

1/2 teaspoon all spice

1/2 teaspoon paprika

1 tablespoon dried rosemary (if you have fresh use 1/2 teaspoon)


1/2 teaspoon powdered garlic (or a couple of cloves of garlic)

Olive oil

In a bowl add the spices to the potatoes, drizzle the oil and toss to cover the potatoes with the mixture

Arrange the potatoes in a single layer in a pan, cover in foil

Place on the lowest rack of your oven and set the temperature to 220 C

after 20-25 minutes check on the potatoes (please take care when you lift the foil..very hot steam will come out) using a fork, (they will be done if they are fork tender)

Take the foil off and place the potatoes under  the broiler in till the tops are golden.