Steak, Roasted Poblano Pepper, and Sharp Cheddar Cheese Panini
While we were on a road trip through Arizona last December, we ate at the most wonderful restaurant in Williams, Arizona called Red Raven. After spending the morning at the Grand Canyon, we stopped in the Red Raven for lunch. I had fantastic fish tacos while my husband ordered the special of the day which was a flank steak sandwich with chiles and sharp cheddar cheese – it was an AMAZING sandwich. I made Carne Asada Tacos for my husband on Valentine’s Day (his favorite) and we luckily had a leftover flank steak so I made the sandwich the next day. I roasted some poblano peppers in the oven and made a simple sauce of mayonnaise and Frank’s Red Hot. The roasted peppers gave the sandwich such a wonderful flavor and the sauce made the sandwich over the top good. I served this sandwich with chips and homemade salsa for a fantastic lunch – my husband was a very happy man! I highly recommend this recipe to anyone that loves a good steak sandwich.
How to Make a Steak, Roasted Poblano Pepper, and Sharp Cheddar Cheese Panini:
Ingredients:
- Leftover flank steak (preferably carne asada)
- 2 slices of whole wheat sourdough bread
- 3 poblano peppers, roasted
- Sharp cheddar cheese
- Mayonnaise
- Frank’s Red Hot Sauce
How to Roast chile peppers:
Clean the poblano peppers and carefully slit them down the center. Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin and stem gently. Slice into strips.
How to Prepare the sandwich:
Preheat your panini grill or a large skillet over medium heat. Mix a few tablespoons of mayonnaise with a few teaspoons of Frank’s Red Hot Sauce; taste and add more hot sauce if desired.
Spread the mayonnaise mixture on each slice of bread. Next, add the slices of flank steak then roasted poblano peppers, and finally the sharp cheddar cheese; top the sandwich with the other slice of bread and place on the panini maker then cook for 5 minutes.
If you are using a skillet, cook for 3-4 minutes on each side or until it’s golden brown. Slice and serve with extra mayonnaise sauce on the side. Enjoy.
Note: I don’t add butter or oil to the bread before cooking, I cook it dry. It comes out extra crispy and not greasy.
Click here for a printable version of this recipe – For the Love of Cooking.net
