Steak Sandwich with White Cheddar Sauce and Fennel Slaw

Yield: 2

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Ingredients

White Cheddar Béchamel Ingredients:
3 tablespoons unsalted butter
3 tablespoons flour
1 cup whole milk
1 cup grated white cheddar cheese
Kosher salt and freshly ground black pepper
1 tablespoon horseradish
Arugula Mayonnaise:
1/2 cup mayonnaise
1 bunch arugula, leaves coarsely chopped
Kosher salt and freshly ground black pepper
1/2 (lemon) lemon juice
Steak Sandwich Ingredients:
1/2 lb. rib eye, finely sliced
Kosher salt and freshly ground black pepper
2 soft hoagie rolls
Fennel slaw
Fennel Slaw Ingredients:
1 large Fennel bulbs
1 head savoy cabbage
2 medium medium carrots
1/2 (lemon) lemon juice
1/2 cup sour cream
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Preparation

Cheese Sauce Directions: Make the cheese sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate – you do not want any color. Gradually pour in the milk as you stir, ensuring to whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil – this ensures the flour is cooked completely. Add the horseradish and cheese and stir for another minute until the cheese is completely melted. Season with salt and pepper, then set aside to keep warm.
Mayonnaise Directions: Make arugula mayonnaise. Put arugula in a blender with a squeeze of lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
Steak Sandwich Directions: Prepare the steak. Take the finely sliced steak and shingle it out on a clean cutting board lined with parchment paper. Lay a sheet of plastic wrap over the top of the meat and then use a sauté pan to pound the meat out. Remove the plastic wrap and lay another sheet of parchment over the top. Cut the meat into two portions (or however many you need, depending on how many sandwiches you are making) and store in the refrigerator. Now the meat is portioned ready for when you want to cook it.
Preheat oven to 350 degrees F. Split hoagie rolls in half and toast in the oven. Heat a large, flat grill-pan over medium heat and add oil. Take the meat out of the fridge. Peel off one side of the paper and season with salt and pepper. Put this side down in the pan and then peel of the other side of paper and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
Fennal Slaw Directions: Finely slice vegetables using a mandolin, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice and sour cream and stir to combine. Add the finely sliced vegetables, herbs and fold together. Season with salt and pepper.
To serve, spread arugula mayonnaise onto each half of the roll. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Recipe from Tyler Florence