Ingredients

The following ingredients have 7 Servings
  • 2 lbs boneless top sirloin steak (see notes)
  • 6 CBC White Sub Rolls
  • 6 slices Muenster cheese
  • [Pickled Red Onions]
  • 1 large red bell pepper (seeded and cut into 1/4-inch strips)
  • 1 large yellow bell pepper (seeded and cut into 1/4-inch strips)
  • Olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 chipotle pepper in adobo sauce (finely chopped)
  • 1 teaspoon adobo sauce (or more to taste)
  • 1 clove garlic (very finely chopped)
  • Freshly ground black pepper
  • 1/3 cup olive oil
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 large clove garlic (1-1/2 teaspoons, very finely chopped)
  • 1 teaspoon salt
  • Freshly ground black pepper

Instruction

  • Preheat the oven to 400°F and line a large, shallow baking pan with parchment paper.
  • Trim the excess fat from the edges of the steaks, wrap them individually in plastic wrap and put them in the freezer for 20 minutes.
  • While the steaks chill, place the bell pepper strips in a medium bowl, drizzle with a small amount of olive oil and season with salt and pepper. Toss to coat and arrange them in a single layer on the prepared pan.
  • Roast until tender, 16 to 20 minutes, transfer to a plate and set aside.
  • Replace the parchment on the baking pan and leave the oven on.
  • Combine the mayonnaise, sour cream, chopped chipotle pepper, adobo sauce and garlic in a small bowl and season to taste with black pepper. Transfer to a small jar or serving bowl, cover and refrigerate until ready to use.
  • Remove the steaks from the freezer and slice them against the grain into very thin strips (1/8-inch).
  • In a large mixing bowl, whisk together the olive oil, vinegar, Worcestershire, garlic, salt and a few grinds of black pepper for the marinade. Add the sliced steak a handful at a time and combine to coat after each addition. Set aside for 15 minutes at room temperature.
  • Preheat a large, heavy skillet over high heat. Working in small batches to avoid overcrowding the pan, cook the steak until no longer pink, 1-1/2 to 2 minutes. Transfer cooked steak to a platter and set aside.
  • To assemble the sandwiches, trim the rounded ends from the sub rolls. Slice the rolls in half horizontally, then cut each into 2 pieces and arrange them on the parchment-lined baking pan.Tip: Don't waste the trimmed ends of the rolls! Cut them into cubes and freeze to make croutons with them later.
  • Spread about 1-1/2 teaspoons of the chipotle mayo on the bottom half of each sandwich. Top each with a portion of steak, a few strips of roasted bell pepper and a half slice of Muenster cheese.
  • Place the sandwiches in the oven until the cheese has melted and the rolls are lightly toasted, 4 to 5 minutes. Remove from oven, add some pickled red onions (recipe below) to each sandwich, secure with a pick and serve.