Serves 4

Ingredients

1 ½ pounds flank steak or skirt steak

1 pkg Hudson Valley Cheese company Vintage or Traditional cheddar

10 oz fresh baby spinach leaves

12 oz jar roasted red peppers, drained and sliced into thin strips

2 tablespoons of olive oil

1 sweet onion cut into slices

8 slices of ciabatta bread

Dijon mustard

Salt (to taste)

Pepper (to taste)

Directions

Preheat pan on medium/high heat.

Season steak with salt and pepper, drizzle with olive oil.

Cook steak 4-5 minutes, flip and cook 3-4 more minutes

Transfer steak to cutting board and let it rest 5 minutes, slice against the grain.

Reduce heat on pan to low, add 1 tablespoon oil and sauté spinach until soft.

Spread Dijon on each slice of bread and layer with sliced steak, Vintage or Traditional cheese, sauteed spinach and roasted red peppers.

Place each sandwich back onto oiled grill pan and press down with spatula until bread is browned and crisped.

Serve warm.