Steak Hoagies With Bacon, Poblano Peppers, and Havarti Cheese
- Reviews 2
Ready In: 45 mins
Serves: 2
Ingredients
- 2 sirloin steaks, 6-8 oz each
- 2 hoagie rolls
- 1 cup havarti cheese, cubed
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1⁄2 cups milk
- salt and pepper
- 1⁄2 red pepper, sliced
- 1⁄4 white onion, sliced in strips
- 1 poblano chile, seeded and diced
- 2 tablespoons olive oil
- 4 slices center-cut bacon, fried crisp
- 1 pinch salt and pepper, if desired
Directions
- Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
- Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
- Slice onion and red pepper into thin slices.
- Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
- Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
- Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
- Slice steak into bite size pieces.
- For sauce:
- In a saucepan, melt butter slowly on low heat so it doesn’t burn. Add milk slowly and stir. Add flour until thickened.
- Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
- Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
- Arrange steak on rolls, top with bacon.
- Add poblano sauce on top. Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off