Onion 'N Pepper Beef Steak Sandwich

This steak sandwich keeps things lean and fast. Thin-sliced beef round tip steak gets a hard, quick sear while stir-fried onion wedges and jalapeno rings pile on top with chopped fresh tomato. All on a kaiser roll. No cheese sauce, no heavy condiments. Just beef, heat, and crunch.

The onion and jalapeno cook first, getting 3 to 4 minutes in olive oil with garlic until lightly browned and slightly softened. Pulling them out before the steak goes in means they keep some bite instead of going limp. The steak gets just 1 to 2 minutes, turning once. At ¼ inch thick, it cooks fast and the recipe is emphatic: do not overcook. You want the beef pink in the center, still tender and juicy.

Fresh chopped tomato goes on raw as a cool, bright contrast to the hot beef and spicy peppers. No cooking needed. The juice from the tomato mingles with the steak juices and soaks into the kaiser roll.

Pro Tips

• Slice the beef as thin and even as possible. Uneven thickness means some pieces are overcooked while others are still raw.
• Get the skillet hot before adding the steak. A quick sear on high heat gives you color and flavor without cooking the beef through.
• Seed the jalapeno for milder heat. Leave the seeds in if you want real fire.
• Toast the kaiser rolls cut-side down in the skillet after removing the steak. The residual heat and beef juices flavor the bread.

Variations

• Add a slice of provolone or pepper jack cheese melted over the steak.
• Swap the jalapeno for roasted poblano strips for a smokier, milder pepper flavor.