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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
- Preheat large sauté pan on medium-high 2–3 minutes. Chop vegetables and garlic. Coat steak with seasoning (wash hands).
- 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.
- 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.
- 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.
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%