Pepper Jack Steak Sandwich

steakmag April 1, 2015 Comments Off on Pepper Jack Steak Sandwich
Pepper Jack Steak Sandwich

Pepper Jack Steak Sandwich

  • 1 pound flat iron steak about 1 inch thick
  • 1/4 cup red wine (I used Chianti)
  • 2 tablespoons Worcestershire
  • 2 cloves garlic sliced
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 4 hoagie rolls
  • 8 slices pepper jack cheese
  • 4 lettuce leaves
  • jalapeno mayonnaise

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


  1. Place steak in a resealable plastic bag.
  2. 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.
  3. While the steak is marinating, make the jalapeno dressing by combining first four ingredients together in a bowl. Season to taste with salt. Cover and refrigerate 30 minutes.
  4. After steak has marinated, heat butter and olive oil in a skillet over medium-high heat. Once butter melts add steak. Cook 5 – 6 minutes on each side for medium rare. (Keep in mind that the steak will cook a bit under the broiler as well)
  5. Transfer cooked steak to the cutting board and allow to rest for 10 minutes. Once rested, thinly slice against the grain.
  6. Preheat oven broiler.
  7. 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.
  8. After cheese has melted, remove sandwich from oven, place lettuce on top. Spread jalapeno mayonnaise on top half of the roll.

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