By Protein
Sweet & Spicy Pepper Steak Sando Recipe
Ingredients
- 8 oz. ibp Trusted Excellence® Diced Beef
- 1 ea. 8" Sliced Hoagie Roll
- 1 tsp. Salt
- 1 tbsp. Canola Oil
- 4 oz. White Onion, Diced
- 1 oz. Poblano Pepper, Diced
- 2 oz. Beef Stock
- 2 ea. Provolone, Sliced
- 1 oz. Giardiniera, Prepared
- 1 tbsp. Hot Honey, Prepared
- 1 tbsp. Crispy Garlic Chips, Prepared
Chopped pepper steak on a warm white French roll with sautéed poblano peppers and onions, provolone cheese, spicy giardiniera, hot honey and crispy garlic chips
Directions
- Heat canola oil in a medium size sauté pan over high heat until oil begins to smoke.
- Add diced beef to pan and reduce heat to medium high, allow beef to brown. Season beef with salt then add peppers and onions; cook until peppers and onions are tender.
- Add beef stock to pan to deglaze. Cook down until almost dry, but still moist. Hold warm.
- Split roll open and toast the inside. Lay cheese slices along the inside of toasted bun making sure to cover the length of it.
- Spoon beef, pepper and onion mix on top of the cheese slices.
- Garnish with giardiniera over the beef, making sure to cover the length of the bun.
- Finish with a drizzle of hot honey and crispy garlic chips.
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