Cheesy Steak Panini with Caramelized Onions
Use a panini machine to grill a skirt steak and then press it into these warm sandwiches. Air Fried Curly Fries are the perfect accompaniment.
- 4 Tbs. Meyer lemon Horseradish Panini Spread
- 4 French rolls, each about 6 inches (15 cm) long, split in half
- 1 Tbs. olive oil
- 6 oz. (185 g) Havarti cheese, shredded
- 1 lb. (500 g) skirt steak, halved crosswise
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup (2 oz./60 g) caramelized onions
- 1/2 cup (3 oz./90 g) roasted red bell pepper strips
- 1 oz. (30 g) arugula
Preheat an electric panini press on the “sear” setting.
Spread 1 1/2 tsp. of the panini spread on the cut sides of each roll. Brush the outside of the rolls with the olive oil. Sprinkle the cheese on the bottom halves of the rolls.
Season the steak on both sides with salt and pepper. Place the steak on the preheaded panini press, close the lid and cook for 5 to 6 minutes for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes. Wipe off the panini press with paper towels and adjust to the “panini” setting.
Cut the steak across the grain into thin slices and arrange on the bottom halves of the rolls, on top of the cheese. Top with the caramelized onions and bell pepper strips. Cover each with a top half of the roll.
Place 2 sandwiches on the panini press, close the lid and cook until the bread is golden and the cheese is melted, 4 to 5 minutes. Transfer to a plate. Repeat to cook the remaining sandwiches. Open the sandwiches and top with the arugula. Close the sandwiches and serve immediately. Repeat with the remaining 2 panini. Serves 4.