Best Triple Pepper Steak Recipes

TRIPLE PEPPER STEAK SANDWICHES

Triple Pepper Steak Sandwiches image

Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.-Robert Taylor, Shawnee, Kansas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 boneless beef top loin steaks (1 inch thick and 8 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 cup sliced fresh mushrooms
1 poblano pepper, thinly sliced
2 tablespoons plus 2 teaspoons butter, divided
2 tablespoons chopped onion
1 garlic clove, minced
1/2 cup heavy whipping cream
1 chipotle pepper in adobo sauce, minced
1/2 teaspoon ground cumin
1/4 teaspoon chicken bouillon granules
1 loaf (14 ounces) ciabatta bread
4 slices pepper jack cheese

Steps:

Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak., In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened., Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 768 calories, Fat 37g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 1013mg sodium, Carbohydrate 71g carbohydrate (9g sugars, Fiber 4g fiber), Protein 43g protein.

TRIPLE PEPPER STEAK

Triple Pepper Steak image

Make and share this Triple Pepper Steak recipe from Food.com.

Provided by Brookelynne26

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons oyster sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 lb flank steak, thinly sliced
across the grain
1/3 cup beef broth
2 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons cooking oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tablespoons water
1 teaspoon cornstarch, dissolved
in 2 teaspoons water
1/2 fresh jalapeno chili, sliced

Steps:

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, garnish with chili slices.

Nutrition Facts : Calories 248, Fat 14.1, SaturatedFat 3.8, Cholesterol 34.9, Sodium 844.3, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 19.9