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

Triple Pepper Steak Sandwiches Recipe

Publisher Photo
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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