Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Prep the aromatics
1.
Finely chop the jalapeño, garlic, and scallions. Set aside.
Season the steak
1.
Toss cubed steak with salt, pepper, and garlic powder until evenly coated.
Sear the steak
1.
Heat a pan (cast iron if possible) over high heat and add 1 tbsp oil
2.
Add the steak in a single layer and cook for 1–2 minutes per side until browned
3.
Remove steak and set aside.
Build the butter sauce
1.
Using the same pan with the leftover steak juices, add 1 tbsp butter
2.
Once melted, toss in the chopped jalapeños, garlic, and scallions. Cook for 1–2 minutes until fragrant
Return the steak & add cheese
1.
Add the seared steak back to the pan, toss to coat in the butter sauce
2.
Top with shredded mozzarella, turn off heat, and let it melt
Toast the buns
1.
In a separate skillet or on the same pan, toast the sandwich rolls with butter until golden and crispy
Assemble & serve
1.
Pile the cheesy, buttery steak into the toasted buns and add extra sauce from the pan on top. Serve hot and get messy.
For
2
M
I
For the steak:
1
lb
Sirloin, cut into 1-inch cubes or ribeye
to taste
Salt
to taste
Black pepper
1
tspn
Garlic powder
1
tbsp
Oil, avocado or olive
For the sauce:
1
tbsp
Unsalted butter
2
Green onions, chopped
2
Garlic cloves, minced
1
Jalapeño, finely chopped (remove seeds for less heat)
1
splash
Lime juice, optional
Assembly:
2
Sandwich rolls, or hoagie buns
1
cup
Mozzarella, shredded
1
tbsp
Butter, for toasting buns
+ Add all to shopping list
Per Serving
Calories
740kcal
Fat
45g
Carbs
35g
Sugar
3g
Protein
45g
Fibre
2g
Crispy potato wedges
Cancel
Prep
10m
Cook
10m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Prep the aromatics
1.
Finely chop the jalapeño, garlic, and scallions. Set aside.
Season the steak
1.
Toss cubed steak with salt, pepper, and garlic powder until evenly coated.
Sear the steak
1.
Heat a pan (cast iron if possible) over high heat and add 1 tbsp oil
2.
Add the steak in a single layer and cook for 1–2 minutes per side until browned
3.
Remove steak and set aside.
Build the butter sauce
1.
Using the same pan with the leftover steak juices, add 1 tbsp butter
2.
Once melted, toss in the chopped jalapeños, garlic, and scallions. Cook for 1–2 minutes until fragrant
Return the steak & add cheese
1.
Add the seared steak back to the pan, toss to coat in the butter sauce
2.
Top with shredded mozzarella, turn off heat, and let it melt
Toast the buns
1.
In a separate skillet or on the same pan, toast the sandwich rolls with butter until golden and crispy
Assemble & serve
1.
Pile the cheesy, buttery steak into the toasted buns and add extra sauce from the pan on top. Serve hot and get messy.
For
2
M
I
For the steak:
1
lb
Sirloin, cut into 1-inch cubes or ribeye
to taste
Salt
to taste
Black pepper
1
tspn
Garlic powder
1
tbsp
Oil, avocado or olive
For the sauce:
1
tbsp
Unsalted butter
2
Green onions, chopped
2
Garlic cloves, minced
1
Jalapeño, finely chopped (remove seeds for less heat)
1
splash
Lime juice, optional
Assembly:
2
Sandwich rolls, or hoagie buns
1
cup
Mozzarella, shredded
1
tbsp
Butter, for toasting buns
+ Add all to shopping list
Per Serving
Calories
740kcal
Fat
45g
Carbs
35g
Sugar
3g
Protein
45g
Fibre
2g
Crispy potato wedges
Cancel
