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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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings: 4
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs cube steak cut into 1-inch strips
  • 3 tsp season salt
  • 3 tsp lemon pepper
  • black pepper to taste
  • 6 ciabatta rolls
  • 1 tbsp avocado oil
  • 2 bell peppers sliced into strips
  • 2 medium white onions sliced into strips (or one large onion)
  • 1 stick butter
  • ⅓ cup Worcestershire sauce
  • ⅛ cup Tabasco hot sauce (use less if sensitive to spice)
  • 1 package sliced provolone cheese
Creamy Asiago Garlic Spread
  • ¾ cup mayonnaise
  • 4 cloves garlic minced
  • 1 cup monterey jack cheese shredded
  • ¾ cup asiago (or parmesan) cheese shredded
  • 2 tsp italian seasoning
  • ½ tsp red pepper flakes optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!