RECIPES

Steak and Roasted Red Pepper Melts

Active Time

35 Minutes

Servings

sandwiches

Ingredients

2 teaspoons olive oil
1 pound beef sirloin steak, cut into thin strips
12 slices sourdough bread
12 ounces Weywauwega Star Dairy Mozzarella cheese, shredded and divided (3 cups)
1 jar (12 ounces) roasted red bell peppers, drained and sliced
3/4 cup crumbled Weyauwega Star Dairy Traditional Feta cheese
2 tablespoons Sriracha hot chili sauce
6 tablespoons butter, softened

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta or Mozzarella can be used in this recipe.

Warm olive oil in a large, nonstick skillet over medium-high heat. Stir-fry steak, in batches, for 2-3 minutes or until meat is no longer pink. Remove steak from the skillet. Wipe out the pan.
Top six slices of bread with the 1/4 cup mozzarella, steak and red peppers. Sprinkle with feta and remaining mozzarella. Drizzle each with 1 teaspoon Sriracha hot chili sauce. Top with remaining bread. Spread butter on the outside of sandwiches.
Warm an electric griddle or the same pan over medium heat. Toast sandwiches, covered, for 2-3 minutes or until sides are golden brown. Flip sandwiches; cook, uncovered, for 2-4 minutes longer or until bread is golden brown and cheese is melted. Repeat step with remaining sandwiches.