Search This Blog

Wednesday, March 10, 2010

Pepper Jack Steak Sandwiches (w/Jalapeno Mayo)

At times, the thought of posting a sandwich recipe seems a bit silly to me.  I mean who can't throw a sandwich together, right?  Then I started thinking, maybe it's not that people need a "recipe", maybe what they need is just an idea.  DING!  The light goes on over my head and I realize that is really all this blog is about anyway...ideas!  I've said time and time again that recipes should just be a canvas, something to start with.  What you do with that canvas is really up to you.  If I don't have a certain ingredient on hand, I'll look on line to see if I can substitute it with anything else.  Granted, sometimes there isn't a substitution, but the point is, I'll look.

Anyway, this sandwich was fantastic!  I love pepper jack cheese, it's one of my favorites.  I remember when I was a kid, every time my dad would cut himself a piece of pepper jack cheese, I'd be right there next to him asking for a slice!  The steak takes on an amazing flavor from the marinade and could be eaten all by itself, but why?  I mean add the amazing flavor of the steak with the pepper jack cheese and the jalapeno mayo...mmm mmm mmm... enough said!

Pepper Jack Steak Sandwiches
Adapted from Life's Ambrosia 
Ingredients:
1 pound flat iron steak about 1 inch thick
1/4 cup red wine

2 tablespoons Worcestershire
2 cloves garlic sliced
1 teaspoon seasoning salt
1/4 teaspoon garlic salt
4 hoagie rolls
8 slices pepper jack cheese
jalapeno mayonnaise (see recipe below)


Directions:
Place steak in a resealable plastic bag. Whisk red wine, Worcestershire, garlic, seasoning salt and celery salt together in a bowl.  Pour over steak. Seal bag and marinate in the refrigerator for 2 hours.

Preheat grill.  Grill steaks 5-6 minutes on each side.  Transfer cooked steak to the cutting board and allow to rest for 10 minutes. Once rested, thinly slice against the grain.

Preheat oven broiler.

Cut hoagie rolls in half. For each sandwich, place 4 – 5 slices of steak on the bottom half of the roll. Place 2 slices of cheese on top of the steak. Place under the broiler until the cheese melts, about 1 minute. You may also toast the top half of the roll at this time, but it won’t take as long as the bottom half so keep an eye on it.

After cheese has melted, remove sandwich from oven. Spread jalapeno mayonnaise on top half of the roll.  Enjoy!

Jalapeno Mayonnaise
1/2 cup mayonnaise
1/2 teaspoon lemon juice
2 jalapenos (seeds removed from 1 jalapeno), minced
2 gloves garlic, minced
kosher salt

Combine first four ingredients together in a bowl. Season to taste with salt. Cover and refrigerate 30 minutes.

 
P.S...if you want to add lettuce or tomato to this sandwich, go for it, I just didn't have any on hand the night I made this!

5 comments:

Miss Meat and Potatoes said...

I love the sound of this marinade with Worcestershire and red wine - I'm a marinade freak! This looks super tasty.

StephenC said...

Glad to see you using flat iron steak. I only found out about it a year or so ago when the butcher at the supermarket explained that the technique for machine-carving it was fairly recent at that time. I love the stuff. The sandwich looks good - can't wait for lunchtime.

Andrea said...

Jenn I love your philosophy: the blog is a place to get ideas :) And this sandwich gives me all sorts of ideas, YUM!! The marinade will be on the next steak I prepare :)

Michelle said...

Love the marinade! I'ver got a sandwich post coming up, too. :o)

Jenn said...

The marinade is definitely what makes this sandwich.. the meat was soooo incredibly tender and yummy!