A delicious picanha steak sandwich seasoned with El Beef, smoked, seared, and served with sautéed onions, bell peppers, and provolone cheese on toasted bread.
1: Season the picanha well on both sides with El Beef seasoning.
2: Smoke the picanha on indirect heat with hickory wood until the internal temperature reaches 125 degrees.
3: Sear the picanha on high heat and rest for 15 minutes.
4: While resting, sauté the onions and bell peppers until softened.
5: Toast the bread with some butter.
6: To assemble the sandwich, spread mayo on the bread, add thin slices of picanha, sautéed peppers and onions, and provolone cheese.
7: Enjoy your sandwich.
