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1
MAKE THE BRECHAMEL SAUCE:
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2
Melt the butter in a saucepan over medium heat.
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3
Add the flour and stir constantly to incorporate - you do not want any color.
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4
Gradually pour in the milk as you stir, and whisk out any lumps.
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5
As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
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6
Dump in the cheese and stir for another minute until the cheese is completely melted.
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7
Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
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8
MAKE ARUGULA MAYONNAISE:
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9
Put arugula in a food processor with the lemon juice and salt and pepper.
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10
Top with mayonnaise and process until well combined.
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11
Give it a taste and adjust seasoning if required.
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12
PREPARE THE STEAK:
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13
Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment.
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14
Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet.
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15
After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more.
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16
Store wrapped in plastic in the refrigerator.
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17
Now the meat is ready when you want to cook it.
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18
Heat a large, flat grill-pan over medium heat.
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19
Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
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20
Take the meat out of the refrigerator.
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21
Peel off 1 side of the plastic wrap and season with salt and pepper.
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22
Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
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23
Cook slowly in the pan until juicy and tender and just past pink in color.
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24
Turn the meat over and then fold with some of the cheese sauce.
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25
MAKE FENNEL SLAW:
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26
Finely slice fennel using a mandoline, or the grater attachment on your food processor.
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27
In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine.
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28
Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together.
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29
Season with salt and pepper.
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30
ASSEMBLE:
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31
Smear each half of the roll with arugula mayonnaise.
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32
Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
