It’s a rare occasion that we have leftover steak in the fridge, but when we do, my favorite thing is to turn it into a yummy sandwich! And this one did not disappoint! Crispy Steak Sandwich with Basil Aioli & Tomato Confit Serves 2 For the Sandwich ✨ 4 slices sourdough bread (or 1 small loaf, halved and sliced) pan fried ✨ 1 ribeye steak (about 10–12 oz), cooked or reheated ✨ 1⁄2 cup stracciatella cheese ✨ Balsamic glaze, for drizzling ✨ Salt and pepper, to taste ✨ Tomato confit (see below) ✨ Garlic-basil aioli (see below) ✨ Marinated arugula (see below) Tomato Confit ✨ 1 cup Sugar Bomb tomatoes ✨ 1 garlic clove, minced ✨ 1 small shallot, minced ✨ 1 tablespoon fresh parsley, minced ✨ Salt and pepper, to taste In a skillet with a drizzle of olive oil, sauté tomatoes with garlic, shallots, parsley, salt and pepper until the tomatoes are soft, blistered. Basil Aioli ✨ 1 garlic clove ✨ Pinch of salt ✨ Juice of 1 lemon ✨ 1⁄4 cup fresh basil leaves ✨ 1⁄3 cup mayo Crush the garlic clove with a pinch of salt into a paste. Add the lemon juice and let it sit for about 10 minutes to mellow the garlic. Add basil and grind until smooth. Stir in mayo and season to taste. Marinated Arugula Salad ✨ 1 cup arugula ✨ 1 tablespoon olive oil ✨ 1 teaspoon balsamic vinegar ✨ Grated Parmesan, to taste ✨ Salt and pepper, to taste Toss arugula with olive oil, balsamic vinegar, a pinch of salt and pepper, and a light sprinkle of Parmesan until evenly coated. Crispy Steak If using leftover steak, reheat it in a skillet with butter and olive oil until edges are crispy. If using fresh steak, season simply with salt and pepper, sear in a hot pan, and let it rest before slicing thinly. #steaksandwich #cookwithme #recipes #dinnerideas #lunchideas #sandwich #cookingathome #steakrecipes #cozyhome #easydinner #aioli