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1
Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high.
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2
Coat the steaks with extra-virgin olive oil and grill seasoning.
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3
Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat.
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4
Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes.
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5
Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
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6
Heat oven to 250 degrees F.
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7
While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time.
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8
Meanwhile heat up a sauce pot over medium heat and add the butter.
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9
When the butter has melted, whisk in the flour and stir for 1 minute.
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10
Whisk in the milk and season with salt, pepper and nutmeg, to taste.
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11
Thicken the sauce for a couple of minutes, then reduce the heat to low.
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12
When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes.
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13
Thinly slice on an angle against the grain of the meat.
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14
While the meat rests, warm the bread in the oven.
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15
Stir the cheese into sauce.
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16
To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread.
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17
Top the steak with the sauce and the peppers and onions.
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18
Cover with the bread tops and cut the ciabatta into 4 equal portions
