Beef Rib Sandwich

J has an intense love of sandwiches that I don't necessarily share. But when I do make a sandwich, I like to do it right.

I sauteed a red bell pepper, a yellow bell pepper, and a yellow onion, over medium heat then covered the vegetables to let them completely wilt to a sticky caramelized mass. Then I took boneless rib slices (Korean kalbi style) and salted and peppered them. After letting them come up to room temperature (very important!) I seared them in a hot cast iron pan for two minutes per side, let them rest for five minutes, and then sliced them into thin strips against the grain. I hollowed out a Whole Foods ciabatta (pick a flat, rectangular bread) and hollowed out the center a little, then filled it with salad greens, some whole grain mustard, a sprinkling of white cheddar, the beef slices, and a generouse heap of vegetables. Mmm mm good!