Ingredients
2 boneless beef top loin steaks (1 inch thick and 8 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1 large sweet onion, thinly sliced1 cup sliced fresh mushrooms1 poblano pepper, thinly sliced2 tablespoons plus 2 teaspoons butter, divided2 tablespoons chopped onion1 garlic clove, minced1/2 cup heavy whipping cream1 chipotle pepper in adobo sauce, minced1/2 teaspoon ground cumin1/4 teaspoon chicken bouillon granules1 loaf (14 ounces) ciabatta bread4 slices pepper jack cheese
Preparation
Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing.
Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak.
In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened.
Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
