Steak Sandwiches on the Griddle

These sandwiches are hearty, hefty, and delicious!


  • 1/2 green pepper, chopped
  • 4-6 mushrooms, chopped
  • 1/2 medium onion, chopped
  • 3.5 oz chipotle peppers in adobo sauce
  • 1 1/2-2 lb ribeye steak, cut in slices
  • Tony Chachere’s Lite Creole
  • Seasoning, per taste
  • 3-4 Muenster cheese slices
  • 3-4 sausage or hoagie rolls
  • Ghee non-stick cooking spray
  • Recipe

    Heat a griddle or grill pan on medium-high heat. Spray with non-stick ghee and add the chopped vegetables, chopped chipotle peppers, and remaining sauce from the can of peppers. Sprinkle to taste with creole seasoning and sauté until tender, about 4-6 minutes. Scoot the vegetables to the side, and spray again with spray. Add steak slices in one layer and season to taste with creole seasoning. Allow steak to char 2 minutes then flip. Cook to preferred donees. Spray bread rolls with ghee and toast on both sides. Situate the steak in number of sandwiches you intend to make. Add the cooked veggies and cheese slices on top. Once the cheese has melted, load the toasted rolls.

    Approximate Nutrition Information for 1 sandwich with 5.5oz meat (makes 4): 624 calories, 24g fat, 43g carbs, 57g protein

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    These sandwiches are hearty, hefty, and delicious!