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Triple Pepper Steak Sandwiches Recipe
Triple Pepper Steak Sandwiches Recipe photo by Taste of Home

Triple Pepper Steak Sandwiches Recipe

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Separate parts of recipe can be made ahead of time and the sandwich assembled quickly for a weeknight meal. This fork and knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. Plus, the chipotle cream sauce can be made up to 3 days in advanced.—Robert Taylor, Shawnee, Kansas
TOTAL TIME: Prep: 40 min. Cook: 5 min/batch
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Cook: 5 min/batch
MAKES: 4 servings

Ingredients

  • 2 boneless beef top loin steaks (1 inch thick and 8 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large sweet onion, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 poblano pepper, thinly sliced
  • 2 tablespoons plus 2 teaspoons butter, divided
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chicken bouillon granules
  • 1 loaf (14 ounces) ciabatta bread
  • 4 slices pepper Jack cheese

Nutritional Facts

1 sandwich equals 768 calories, 37 g fat (20 g saturated fat), 145 mg cholesterol, 1,013 mg sodium, 71 g carbohydrate, 4 g fiber, 43 g protein.

Directions

  1. Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
  2. Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak.
  3. In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened.
  4. Cut ciabatta in half horizontally then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Triple Pepper Steak Sandwiches in Taste of Home Winning Recipes 3 2012, p68

Nutritional Facts

1 sandwich equals 768 calories, 37 g fat (20 g saturated fat), 145 mg cholesterol, 1,013 mg sodium, 71 g carbohydrate, 4 g fiber, 43 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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