Open-Face Steak Sandwiches with Arugula and Marsala Sauce

We took some liberties with the filetto alla borbonica that Angelo di Antonio, chef at Ristorante Colle Santamaria in Civitella del Tronto, demonstrated for us. The layered dish, said to be created for King Frederick II of Naples, has a bread base topped with a thinly cut beef steak, on which sits a hefty slice of mozzarella and a couple anchovy fillets, usually arranged in the sign of the cross. A marsala pan sauce is obligatory. For our redesign, we opted for a medium-rare, inch-thick ribeye steak, cut into thin slices after cooking for piling onto mozzarella-topped bread that’s been broiled to make the cheese melty. We use the anchovies to flavor the marsala sauce, and we introduce arugula for color and fresh, peppery notes as well as nutty Parmesan. This recipe calls for a generous amount of marsala—1½ cups—so avoid supermarket marsala “cooking wine,” which contains added sugar, salt, preservatives and offers zero flavor nuances.