Steak and cheese sandwich

Steak and cheese sandwich

Total: 50 min. | Active: 30 min.
Nutritional value / person: 474 kcal
, Fat: 34 g
, Carbohydrate: 10 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

2 coloured peppers, cut into sixths
2 onions, cut into wedges
1 tbsp olive oil
3 sprig thyme
½ tsp salt
400 g rib eye steaks
1 tbsp olive oil

Cheese sauce

½ dl cream
150 g tangy Tilsiter, coarsely grated
a little pepper

To serve

¼ tsp salt
4 mini-baguettes (each approx. 120 g), halved lengthwise
50 g Jalapeños, drained
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Utensils

One unperforated aluminium tray or grill tray (approx. 2 l)

How it's done

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To prepare

Place the peppers and all the other ingredients up to and including the salt in an unperforated grill tray, mix. Brush the meat with oil.

Charcoal/gas/electric grill

Cover and grill the peppers in the grill tray over/on a medium heat (approx. 200 °C) for approx. 20 mins. Grill the meat alongside for approx. 1 min. on each side.

Cheese sauce

Pour the cream into a pan, heat through. Add the cheese, melt while stirring with a whisk until smooth, season to taste.

To serve

Carve the meat, season with salt, place in the baguettes with the peppers and cheese sauce. Top with the jalapeños, serve immediately.

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