A steak leftover gets a makeover in this delicious Steak and Cheese Sandwich for lunch the very next day. I had a small steak from the night before and decided make a couple of sandwiches with it.
Steak and Cheese Sandwich is layered with slices of mozzarella cheese, thin slices of steak, roasted red peppers, and spinach, then topped with a drizzle of pesto and balsamic vinegar. Then they are grilled until the cheese is soften and the bread is crisp. So good! Every bite was crunchy and mouth-watering, gosh… we couldn’t stop eating.
I added some fresh spinach leaves in order to get some “healthy greens” in there, but you can add any fresh greens you prefer. You can even add sliced avocados, onions and tomatoes if you prefer.
We adore the flavors of sweet roasted peppers and fresh mozzarella, and when you combine them with a steak, you get an amazing sandwich with flavors that is truly restaurant-worthy.
Healthy Solutions Spice Blends are made with all natural spices and contain no preservatives, no msg, and no fillers. I was excited to try it on our steaks the other night, and they turned at very tasty.
Healthy Solutions are offering a gift package of spice blends to be sent to ONE of our readers as a Giveaway!
All you have to do is leave a comment about your favorite sandwich!
And we will announce the winner on Wednesday, Oct.1st.
Enjoy and have a great weekend!
Steak and Cheese Sandwich
- 1 Filet Mignon or 1 steak(about 4 ounce)- seasoned with 2 tsp. of Perfect Steak HS Spice Blends, then grilled, and cut on diagonal into thin slices
- roasted red peppers from a jar – (I used Mancini)
- bunch of fresh baby spinach
- 1 package of fresh mozzarella
- 2 to 3 tsp. pesto sauce
- 2 tsp. balsamic vinegar
- 2 Tbsp. butter
- 2 Hoagie Rolls or small baguette, cut in half
Heat a skillet on medium heat, or heat outside grill. Slice open each roll and spread some butter on both sides of each roll. Place the roll open face down on grill or skillet and toast the rolls until bread is crisp and lightly brown, about 1 to 2 minutes.
Divide the steak among the rolls. Add a few slices of mozzarella cheese, then 2 or 3 slices of roasted red peppers, and a small bunch of spinach.
Then drizzle with pesto and balsamic on top before closing the sandwich.
Close the sandwich and place it back on the grill. Place a metal spatula on top and hold it down to apply pressure to keep sandwiches closed, for about 1 to 2 minutes. Remove and serve.
Thanks for stopping by!
xoxo Anna and Liz