Spicy Steak & Cheese Panini for #WeekdaySupper

This isn’t your average Steak & Cheese Panini folks. Nope. I’ve added a kick that will be just enough to make you want more. I grew up hearing the famous line of, “Beef! It’s What’s For Dinner!” So I’m here today to bring you a delicious and easy Beef recipe that you’ll want to try for your next crazy busy night. I’m constantly planning quick and easy meals during the week and I do a lot of food prep on the weekends to prepare for my week. One tip I have for prep work is if you’re making a stir fry, cut up all your vegetables and have them ready to just toss in your sauté pan with the beef. I have learned a lot about Beef this Summer so let me share a a tip for each kind of cooking method.

Braising-  Is ideal for economical, less tender beef cuts and always use a heavy, cast iron or enamel-coated Dutch oven for best results.
Grilling-Remove steaks from heat, cover with foil and let rest for 5 minutes so juices can sit and mingle with the beef!
Roasting-Place beef on a rack in the roasting pan so the heat is evenly distributed.
Sautéing-You’ll know when the oil is hot enough just before it begins to smoke.
Baking- Baked dishes will bubble when it’s properly heated and ready. Be sure to let the dish “set” before serving.
Broiling- Is great for if you want to cook steaks quickly, they should be about 1 inch thick for broiling.

So once a week my husband and I have “Date Night In.” All it really means is we put the kids to bed and eat dinner in peace! I usually make a new salad or a new kind of sandwich. I make the kids the same dish but I make it earlier in the evening and put some aside for later on. I always make something that allows me to cook it ahead of time so I’m not cooking late at night and we can still eat healthy and just relax.  Seems silly but when my husband works a Saturday and I’ve been with the kids alone for 10 hours, I look forward to getting in my kitchen (without a kiddo hanging off my leg) and making something for just us. Then being able to eat it hot or all at once is just a bonus! To prep for this sandwich. I cooked the peppers and onions during the day so all I had to do was prepare the steak and assemble the sandwiches. My kids don’t eat any kind of sandwich unless it PB&J so I just cut up the steak and served it with the peppers with pasta.

Ingredients:

1/2 pound of Sandwich Steak
4 slices of thinly sliced fresh mozzarella
4 slices of thick bread
1 green pepper, sliced
1 small onion, sliced
1 tbsp. of oil
Dash of red pepper flakes
1 tbsp. Horseradish Sauce (or more for an extra kick!)
2 tbsp of butter

Directions:

Saute the peppers and onions in the oil for 5 minutes. Stir and add the red pepper flakes (use as much as you’d like) cover the pan and let them cook for another 5-10 minutes stirring frequently.  I like my peppers and onions really cooked. Remove from the pan and set aside.

Add the sandwich steak to the same pan and cook for 3 minutes. Flip and cook for another 3-4 minutes. Remove and set aside.

To assemble sandwich: Add a smear of horseradish sauce on each slice of bread, on the inside. Add a pile of peppers and onions. Top with 2-3 pieces of steak, top 2 pieces of sliced mozzarella. Butter the top and bottom of each sandwich and place in a panini maker. You can also use a frying pan and use another frying pan on top to press down on it. I also have used a grill press inside a frying pan.

Let it sit for a few minutes. Check the cheese, once the cheese is melted your sandwich is ready! Slice and enjoy!

If your looking for Beef inspired dishes then head on over to the Beef Pinterest Board now! You can also connect with The Beef Checkoff here:

Twitter / Facebook / Pinterest

I know it’s Friday but don’t forget to go back and see the other Weekday Suppers inspired by Beef!! They are all great!

Monday – Lebanese Beef Kafta Dog by Foxes Love Lemons
Tuesday – Skirt Steak Tacos with Roasted Peppers by The Girl In The Little Red Kitchen
Wednesday – Impossible Lasagna Pie by Shockingly Delicious
Thursday –  Steak and Asparagus Stir-Fry by Magnolia Days

This post is sponsored by The Beef Checkoff. All opinions are my own.