Pesto Pepper Steak Sandwich recipe provided by the Certified Angus Beef® brand.

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Pesto Pepper Steak Sandwich

Serves 4

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:

  1. If preparing roast, preheat oven to 450°F.
  2. Brush 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.
  3. Thinly slice roast and set aside. Sandwiches can be prepared hot or cold.
  4. Lightly brush oil on both sides of egg plant slices. Grill or sauté egg plant and peppers on both sides in a large skillet over medium-high heat. Place in bowl and toss gently with pesto; set aside.
  5. In a small bowl, mix goat cheese and fig spread; set aside
  6. 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 egg plant, roasted peppers and lettuce; top with lid.

No Nutritional Information Available

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