Categories: Meals

Ingredients

• 5 tbsp. olive oil, divided
• 3 cups presliced fresh bell pepper and onion mix
• 2 tsp white vinegar vinegar, plus 2 tbsp., divided
• 1 lb. shaved sandwich steak
• 3/4 tsp black pepper, divided, plus more to taste
• 1/4 tsp salt, divided
• 1/2 cup shredded Gruyere
• 8 cups baby arugula
• 4 slices crusty whole-wheat bread, lightly toasted
• 8 tsp prepared horseradish aioli

Directions

1. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5-7 minutes. Stir in 2 tsp vinegar. Transfer the vegetables to a bowl.

2. Add 1 tbsp. oil to the pan. Add steak, season with 1/2 tsp pepper and 1/8 tsp salt and cook, stirring and pulling apart with tongs, until no longer pink, 3-4 minutes. Return the veggies to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.

3. Toss arugula in a large bowl with the remaining 3 tbsp. oil, 2 tbsp. vinegar, 1/4 tsp pepper and 1/8 tsp salt.

4. Spread each piece of bread with 2 tsp aioli and top with one-forth of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.

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