Steak cheesy jalapeño sandwiches 🤎
Servings: 8
For the bread: ( makes 8 rolls )
- 200g warm milk
- 7g yeast
- 40g sugar
- 2 eggs 1 egg yolks
- 70g melted unsalted butter
- 450g bread flour
- 1 tsp salt
For the egg wash:
- 1 tbsp milk
- 1 egg yolk
- Sesame seeds
1. In the bowl of your stand mixer, combine the warm milk, melted butter, yeast, eggs, and egg yolk. Whisk well
2. Add the flour and salt. Knead 10-15 mins
3. Fork the dough into a ball. Let it rise 1-2 hours
4. Split into 8 balls. Cover with plastic film and proof 30 mins
5. On a lightly floured surface, roll out each ball into a 12x18 cm rectangle
6. Roll them up and seal them shut. Make sure to seal the side seams too
7. Place in a lined baking dish that’s big enough to hold all of the rolls
8. Cover and proof for 30-40 mins
9. Whisk the milk and egg yolk. Brush the rolls then top with sesame seeds
10. Bake in a preheated oven at 350F for 25 mins
11. Allow to cool completely then toast the bread with some butter in a pan
For the steak:
* 2 large green bell peppers
* 2 large red onions
* 800g steak, cut of choice. (Thinly sliced)
* 3 tbsp olive oil
* 3 tsp steak seasoning
* 1 tsp each: paprika, chilli flakes, onion powder garlic powder
* Salt and black pepper to taste
* 600g shredded Mozzarella cheese
1. in a pan, cook the olive oil, onions and peppers until soft. Add the steak and seasonings
2. Cook all the way through then add the cheese
3. Add the steak to the bread
Jalapeno Cheese sauce:
* 30g butter
* 40g flour
* 375ml milk
* 1 tsp chilli powder
* Salt and black pepper to taste
* 300g cheddar cheese, shredded
* 1 jalapeño, cubed
1. in a medium pot over medium heat, cook the butter and flour while vigorously whisking
2. Add the milk, whisk vigorously
3. Add the seasonings and jalapeño then cook until thickened
4. On low heat, add the shredded cheese and whisk until combined
5. Serve with the sandwiches
If you love hearty, flavorful sandwiches, making steak cheesy jalapeño sandwiches at home is incredibly satisfying and allows you to customize every element for your taste. The homemade bread rolls in this recipe offer a soft, buttery texture that balances the spicy kick of the jalapeño cheese sauce and the savory steak filling. From my experience, the key to perfect bread rolls is ensuring the dough is kneaded well and given enough time to rise. This helps achieve a fluffy yet sturdy bread that holds up well when filled. During the rising process, I like to cover the dough with a damp cloth instead of plastic film to maintain moisture without sticking. For the steak filling, using a cut like sirloin or ribeye thinly sliced works best, as it cooks quickly and remains tender. Adding smoked paprika and chili flakes really enhances the depth of flavor without overpowering the sandwich. Cooking the peppers and onions until soft before adding the steak allows their sweetness to complement the meat nicely. One tip for the jalapeño cheese sauce is to finely dice the jalapeño and remove most of the seeds if you prefer moderate heat. The sauce becomes wonderfully creamy and spicy, perfectly tying the sandwich components together. These sandwiches are great toasted lightly with a bit of butter after assembling; it adds a golden crispness that elevates every bite. I often serve them with a fresh side salad or some crunchy chips for a perfect meal. Overall, this recipe is a crowd-pleaser that’s adaptable and rewarding to make, especially if you enjoy baking your own bread and experimenting with homemade sauces. It’s worth the effort for the delicious results and the joy of homemade sandwiches packed with bold flavors.