Sicilian Steak & Artichoke Panino

Prep time: 15 min | Cook time: 15 min | Servings: 2

Bring the vibrant taste of Siracusa street food into your kitchen. Inspired by Paninoteca da Antonio e Daniele, this hearty sandwich pairs tender shaved steak with earthy artichokes, savory mushrooms, melted cheese, and a punchy garlic sauce.

• Ingredients

  Main Component

  • 2 Ciabatta rolls or Italian sub halves

  • 300g (10.5 oz) Ribeye or sirloin steak, shaved paper-thin

  • 15ml (1 tbsp) Olive oil

  • 2g (1/2 tsp) Sea salt

  • 1g (1/4 tsp) Black pepper

  • 100g (1 cup) Marinated artichoke hearts, quartered

  • 100g (1 cup) Whole pickled or marinated mushrooms

  Sauce/Dressing

  • 60g (1/4 cup) Mayonnaise

  • 2 Garlic cloves, grated

  • 5ml (1 tsp) Fresh lemon juice

  Garnish

  • 60g (2 oz) Provolone or Fontina cheese, melted

  • 40g (1/2 cup) Shaved Parmesan cheese

  • 5g (2 tbsp) Fresh Italian parsley, chopped

• Instructions

  1. Whisk 60g (1/4 cup) mayonnaise, grated garlic, and 5ml (1 tsp) lemon juice in a small bowl; set aside.

  2. Heat 15ml (1 tbsp) olive oil in a heavy skillet over high heat until smoking.

  3. Add 300g (10.5 oz) shaved steak; season with salt and pepper, searing for 2 minutes until browned.

  4. Top steak with 60g (2 oz) Provolone cheese; turn off heat and let melt completely.

  5. Slice bread open and toast slightly under a broiler until warm.

  6. Spread a generous layer of garlic sauce over both inside halves of the bread.

  7. Place the cheesy, shaved steak onto the bottom half of the bread.

  8. Layer 100g (1 cup) artichokes and 100g (1 cup) mushrooms across the steak as shown in IMG_0191.jpg.

  9. Scatter 40g (1/2 cup) shaved Parmesan and parsley over the top before serving open-faced.

Recipe Inspired by restaurant

Antonio e daniele

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