Steak Hoagies With Bacon, Poblano Peppers, and Havarti Cheese

Recipe by pamela t.
READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    sirloin steaks, 6-8 oz each
  • 2
    hoagie rolls
  • 1
    cup havarti cheese, cubed
  • 2
    tablespoons flour
  • 2
    tablespoons butter
  • 1 12
    cups milk
  • salt and pepper
  • 12
    red pepper, sliced
  • 14
    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
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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!
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