- Servings: 4-5
|3||Poblano Chile Peppers, if fresh not available, use canned mild chiles|
|Prepared Mesquite Barbecue Rub, such as mccormick|
|Salt & Pepper|
|Olive Oil, to coat pan|
|1||Medium Onion, sliced thinly|
|½ cup||Grated Monterey Jack Cheese|
|4||Good, hard sandwich rolls|
|Favorite Jarred Salsa|
Heat grill. Place poblanos over direct heat, turning occasionally, until blackened all over, about 5-8 minutes. Set aside in a closed paper bag. Bring the steaks to room temperature and rub with the barbecue rub, salt and pepper. (The amount of salt and pepper will depend on what's in your rub.) Cook the steaks about 4-5 minutes per side, or until desired doneness. (An instant-read meat thermometer makes this a lot easier). Set steaks aside to rest for 10 minutes. When the poblanos have cooled, rub off skins and slice. Saute peppers in some olive oil with the onions, until the onions are translucent. Turn off heat and set aside. Place desired amount of cheese on the rolls, and grill them, face up, with the lid on for about 2 minutes until the cheese has melted. To assemble the sandwiches, slice the steaks across the grain thinly and place onto the rolls with the onions and peppers. Top with a few teaspoons of salsa.
Leftover filling makes a great pepper steak entree over rice.