These sandwiches are so indulgent and creamy. The ciabatta bread is crunchy yet soft at the same time, and the creamy garlic asiago spread is SO delicious. The bread and spread gets broiled for a few minutes, which yields a melty to die for experience that oozes over the steak. My husband requests these sandwiches probably once a week, but I do have to pace him because these are so decadent!
The cube steak sliced and cooked in a savory Worcestershire/Tabasco sauce pairs perfectly with the onions and bell pepper! These honestly stand on their own, but I do usually pop open a canned veggie to try and make myself feel a little better. It’s all about balance right?
The great thing about these sandwiches is that you can also swap the cube steak for chicken thighs. We honestly like these sandwiches either way. I will put notes below on how to make these with chicken instead!
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Why You’ll Love These Sandwiches
How to Make These Sandwiches
Please see recipe card at the bottom of this post for the full recipe details.
- Chop. Prep all of the veggies and the steak before you start cooking. We also are going to slice the cube steak into 1-inch strips, cutting against the grain.
- Season. Season the steak on each side, with season salt, black pepper, and lemon pepper. Let the steak sit on a plate on the counter while prepping the garlic asiago spread.
- Make the spread. In a mixing bowl, add in mayonnaise, minced garlic, monterey jack cheese, asiago/parmesan, italian seasoning, and pepper. Mix well until fully combined.
- Cook the steak. In a cast iron skillet, heat a tablespoon of oil over medium heat. Place steak in the pan, do not overcrowd, this took two batches for me. Sear on each side for a few minutes until cooked through. Set the cooked steak aside to rest.
- Cook the peppers and onions. After the steak is done, to the same skillet add the onions and stick of butter. Cook for 5 minutes over medium heat, then add the bell peppers. Cook for 2-3 minutes. Next, add in the worcestershire sauce and tabasco. Stir to coat all of the veggies.
- Add back the steak. Now add back the steak and cook for 5 minutes so the steak absorbs some of the delicious juice!
- Prep the bread. Turn the oven broiler on high. Cut the ciabatta in half, lay face up on an aluminum foil covered pan. Spread a generous amount of the cheese spread on the top half, then place a piece of provolone cheese on the bottom half. Broil for 2 minutes, careful not to burn!
- Assemble. Once the cheese is melted and the spread is bubbly, it is time to add the steak and peppers. Spoon the steak and peppers on the bottom slice of bread and spoon some sauce on the steak. Close up your sandwich, and enjoy!
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Steak and Pepper Sandwiches on Ciabatta (with Creamy Garlic Asiago Spread)
Juicy steak and pepper sandwiches. These are savory and delicious. The star of the show is the creamy garlic asiago spread. We put this under the broiler on ciabatta bread to get bubbly and cheesy. Top with peppers and onions, and coated in worcestershire, your family will thank you for making these!
Ingredients
Method
- First, prep all of the veggies. Chop the bell peppers and onions into uniform strips, set aside. Next prep the steak by chopping into 1-inch strips, against the grain. See photos above. Season the steak with season salt, lemon pepper, and black pepper. Set aside on the counter.
- Make the cheesy garlic spread. This is the star of the show in this recipe! In a small bowl, add the mayo, minced garlic, monterey jack cheese, asiago, italian seasoning, and red pepper flakes if using. Stir well until fully combined, set aside.
- Now time to cook the steak. Heat a cast iron skillet over medium heat and drizzle with avocado oil. When the oil is hot, add a single layer of the cube steak strips into the pan. Do not overcrowd, this took me 2 batches. Sear for a few minutes on each side until browned. Remove cooked steak and set aside on a plate and repeat until all steak is cooked.
- After the steak is cooked, add the butter to the same skillet, no need to wash it out! Once butter is melted, add in the sliced onions. Sauté for 5 minutes, stirring often. After the onions have softened, add in the bell peppers. Cook for 10 or so minutes on medium heat until peppers have cooked down, and the onions are caramelized. I seasoned the veggies with a little bit of season salt at this point.
- Once the veggies are cooked, turn the heat to low and add in worcestershire sauce, and tabasco. Stir to coat the veggies and then add the steak back in. Carefully toss the steak in the sauce. Turn off the heat and let the steak sit in those juices while we prep the ciabatta.
- Turn the oven broiler on high. On an aluminum covered sheet pan, add the ciabatta rolls face up, cut in half. On the bottom piece of bread add a piece of provolone cheese. On the top piece of bread, spread a generous amount of the cheesy garlic spread. Make sure to ration enough spread for each sandwich! Place the bread in the oven under the broiler for 2 minutes. Watch this carefully, things can burn quick! Mine cooked for exactly 2 minutes and were exactly how I like. We want the provolone to be melty, and the cheesy spread to be bubbling and lightly golden brown.
- Time to assemble! Add steak and peppers onto the bottom piece of bread, spoon a little bit of the worcestershire liquid onto the steak – yum. Add the top piece of bread and watch that gooey cheesy goodness melt over the steak! Enjoy!
Notes
**Feel free to try this recipe with chicken instead! Check the FAQs above to see how!
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