- Combine cream cheese, minced chipotle peppers, adobo sauce, cilantro (or parsley), lime juice and garlic powder in a bowl. Set mixture aside for now (see Options).
- Pat steaks dry with paper towel, then season with salt and pepper. Place oil in a large, heavy skillet set over medium-high heat (see Options). When oil is hot, sear steaks and to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to plate, cover with foil and let rest five minutes. Meanwhile, set the skillet back over the heat and add the onions, peppers and chili powder. Cook and stir 3 to 4 minutes, or until onions and peppers are tender, and then remove from the heat.
- To build the sandwiches, set steaks on a cutting board and cut them widthwise into 1/2-inch thick or so slices. Spread the cut sides of each bun with the chipotle cream cheese mixture. Top bottom buns with arugula (or salad greens), to taste, and half the onions and peppers. Now set sliced steak on each bottom bun. Top the steak with the remaining onions and peppers, set on top buns, and then serve.
Note: Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator several weeks. Hoagie, Italian and Portuguese buns are available in our Bakery Department.
Options: The chipotle cream cheese mixture can be made hours in advance. Cover and refrigerate until needed. When needed, let sit out at room temperature 30 minutes before using. If desired, instead of searing the steaks, you could lightly oil each one and grill them to the desired doneness, and only cook the onions and peppers in the skillet.
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Directions
- Combine cream cheese, minced chipotle peppers, adobo sauce, cilantro (or parsley), lime juice and garlic powder in a bowl. Set mixture aside for now (see Options).
- Pat steaks dry with paper towel, then season with salt and pepper. Place oil in a large, heavy skillet set over medium-high heat (see Options). When oil is hot, sear steaks and to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to plate, cover with foil and let rest five minutes. Meanwhile, set the skillet back over the heat and add the onions, peppers and chili powder. Cook and stir 3 to 4 minutes, or until onions and peppers are tender, and then remove from the heat.
- To build the sandwiches, set steaks on a cutting board and cut them widthwise into 1/2-inch thick or so slices. Spread the cut sides of each bun with the chipotle cream cheese mixture. Top bottom buns with arugula (or salad greens), to taste, and half the onions and peppers. Now set sliced steak on each bottom bun. Top the steak with the remaining onions and peppers, set on top buns, and then serve.
Note: Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator several weeks. Hoagie, Italian and Portuguese buns are available in our Bakery Department.
Options: The chipotle cream cheese mixture can be made hours in advance. Cover and refrigerate until needed. When needed, let sit out at room temperature 30 minutes before using. If desired, instead of searing the steaks, you could lightly oil each one and grill them to the desired doneness, and only cook the onions and peppers in the skillet.