Southwest Steak and Pepper Sandwich

Total Time
40mins
Prep 10 mins
Cook 30 mins

Here is a regional spin on a steak and pepper sandwich. Flank steaks are cheap and easy to cook (I often find them reduced for quick sell so they are extra budget friendly) so I love using them for all kinds of dishes. This sandwich is great for lunch or dinner, and really takes little time to make. I did not use any condiments on our sandwiches but you could toss on whatever you like from mustard to Barbeque sauce. We topped it with provolone cheese since it plays well with the other flavors but you can play around how ever you like.

Ingredients Nutrition

Directions

  1. Combine the cumin, chili powder, garlic powder, salt, and pepper to make a rub. Generously coat both sides of the flank steak.
  2. Heat 3 tablespoons of the olive oil to a 12-inch skillet over medium-high heat. When the oil is shimmering add the flank steak and cook, roughly 8-9 minutes per side. Remove the steak to a cutting board and tent with foil and allow to rest.
  3. Add the remaining 1 tablespoon of olive oil to the skillet, heat, and then add your peppers and onions. Cook until softened to desired tenderness.
  4. Toss in the garlic and cook for 30 seconds. Combine the coffee, sugar, Worcestershire, and vinegar in the skillet with the peppers and onions. Salt and pper to taste. Reduce heat to a simmer and reduce for several minutes.
  5. While the sauce is reducing, tip any juice collected around the meat into the skillet, then slice the steak very thin and against the grain. If it is still too pink for your liking you can toss it in with the peppers and onions to cook a while longer.
  6. On a sub roll layer the meat and top with the pepper/onion mixture and top with your choice of cheese such as provolone.