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Chile-Rubbed Steak Sandwich
 
RecipeBeef Cuts
Chile-Rubbed Steak Sandwich
A tender strip steak seasoned with a smoky chipotle chile rub, grilled to order and served on a toasted baguette with sautéed peppers, onions and mushrooms and melted Swiss cheese.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Sauteed Vegetables: 
1. Sautéed Vegetables: On hot griddle, heat oil. Add onions, peppers and mushrooms. Cook and stir until limp and lightly browned. Remove from griddle; cool. Cover and set aside.
Vegetable oil1/2 cup
Red onion, thinly sliced4 pounds
Red bell pepper, sliced into strips3 pounds
Button mushrooms, sliced2 pounds
  
2. For each serving, to order: Rub each side of 1 steak with 1/2 teaspoon Spice Rub. Grill steak. On griddle, brown cut sides of baguette piece.

Place steak on bottom bread half; top with 1/2 cup Sautéed Vegetables. Cover with top bread half. Cut in half. Plate and serve.
Beef Loin, Strip Loin Steak, Boneless, Center-Cut, 1/2 inch thick (IMPS/NAMP - 1180A)24
French baguettes, 6-inch pieces, split24
Spice Rub: 
To make Spice Rub: In bowl, mix black pepper, chile de arbol, chipotle chili powder, thyme, paprika, garlic, cumin and salt. Cover and set aside. Yield: 1/2 cup.
Ground black pepper1 teaspoon
Chile de arbol1 teaspoon
Chipotle chile powder1 teaspoon
Dried thyme1 teaspoon
Paprika1 teaspoon
Garlic, granulated1 teaspoon
Ground cumin1 teaspoon
Salt1 teaspoon
Alternate Fresh Beef Cuts: 
Alternate Value-Added Steaks: Seasoned and marinated portion steaks and prestructured sandwich steaks.
Beef Ribeye Roll Steaks (IMPS/NAMP 1112) na
Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A) na
Beef Loin, Top Sirloin Cap Steaks, Boneless (IMPS/NAMP 184D) na
Beef Tenderloin Steaks (IMPS/NAMP 1189) na


Nutrition information per serving: 580 calories; 13 g fat(4 g saturated fat; 3 g monounsaturated fat); 101 mg cholesterol; 717 mg sodium; 62 g carbohydrate; 2.8 g fiber; 50 g protein; 17.5 mg niacin; 1.1 mg vitamin B6; 2.1 mg vitamin B12; 3.0 mg iron; 53.3 mg selenium; 7.5 mg zinc; 158.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
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