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Recipes
Chipotle Pepper Philly Steak Sandwiches
4 servings
25 minutes total

Ingredients

  • 8 oz steak topper vegetables (sliced fresh onions, bell peppers, and mushrooms)
  • 4 cloves garlic
  • 1 boneless grilling steak (such as ribeye, New York strip, or sirloin), about 1 lb
  • 1 teaspoon spicy Montreal steak seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 bakery pretzel (or hamburger) buns
  • 1 cup deli jalapeño popper (or queso) dip
  • 4 tablespoons chipotle pepper sauce

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Chop vegetables and garlic. Coat steak with seasoning (wash hands).
    2. Place oil and butter in pan, then add steak; cook 3–4 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 3–5 minutes before slicing. Temperature will rise 5–10°F during this time.
    3. Place vegetables and garlic in same pan; cook 3–5 minutes, stirring occasionally, or until tender. Halve buns; scoop out inside of bread using fingers, leaving crust intact. Toast buns, if desired.
    4. Place dip in microwave-safe bowl; microwave on HIGH 1–1 ½ minutes or until hot. Slice steak thinly; divide slices evenly among bottom halves of each bun. Divide vegetables, dip, and pepper sauce evenly among sandwiches; complete with top halves of buns. Serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 670, Total Fat 31g, Sat Fat 11g, Trans Fat 0g, Chol 90mg, Sodium 1520mg, Total Carb 10g, Fiber 5g, Sugars 8g, Protein 31g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 35%