For best results use Certified Angus Beef^® brand

Pesto Pepper Steak Sandwich

Serves 4

Cuisine: Italian

Category: Sandwiches & Salads

Layers of thinly sliced roast beef, grilled eggplant, cheese, pesto, and fig spread piled high between ciabatta bread. Make this Pesto Pepper Steak Sandwich recipe for a show-stopping meal.

Prep Time

5 mins

Other Time

Cook Time

Total Time

5 mins

Ingredients:

1 (1 1/2 - 2 pound) Certified Angus Beef^® strip roast, or 1 1/4 pounds leftover roast
Olive oil for brushing
1 eggplant, slice in 12 (1/4-inch) thick round slices
1 (12-ounce) jar roasted red peppers
4 tablespoons basil pesto
5 ounces soft goat cheese or cream cheese
1/4 cup fig spread
4 ciabatta or hoagie buns
4 leaves Boston lettuce
Salt and pepper to taste

Instructions:

If preparing roast, preheat oven to 450°F.
Brush strip roast on all sides with olive oil and generously season with salt and pepper. Place roast, fat side up, in roasting pan fitted with rack. Place in oven 15 minutes. Reduce oven temperature to 325°F and continue cooking approximately 45 – 60 minutes for medium doneness (135 – 140°F on thermometer). Remove from oven and loosely tent with foil; let rest 10 minutes.
Thinly slice roast and set aside. Sandwiches can be prepared hot or cold.
Lightly brush oil on both sides of eggplant slices. Grill or sauté eggplant and peppers on both sides in a large skillet over medium-high heat. Place in bowl and toss gently with pesto; set aside.
In a small bowl, mix goat cheese and fig spread; set aside
Lightly brush inside of buns with olive oil and toast using a grill or pan. Spread cheese topping on both top and bottom of buns, then layer with sliced steak, 3 slices eggplant, roasted peppers and lettuce; top with lid.