Did you think I would stop with the sourdough sandwich posts? For real guys, I have an entire fresh, mouth watering loaf of San Luis Sourdough® Bread calling my name! I might have to go eat a slice with butter after I finish this! It’s that good! But seriously, sourdough bread is my weakness. You read the blog, you know the truth! Anyway, I was trying to think of more uses for my beautiful loaf besides just dipping it in soup and slathering it in butter when I remembered we had the makings of cheesesteaks in our fridge from last week! So I got to work.
One of my most popular posts on the blog is my recipe for Cali Cheesesteaks, a sandwich that slowly evolved over time in our home. It combines onions and bell peppers with chopped steak and a thick sauce and is then topped with melty, bubbly pepper jack cheese, all inside a Mexican bolillo roll. It’s sort of like a Philly Cheesesteak, but a bit healthier I think.
So I thought, why not incorporate another California ingredient into them, San Luis Sourdough® Bread! It’s made in San Luis Obispo, using the salty air and local yeasts to give it that signature sour flavor. Then it’s baked slow for over 30 hours, which I think is pretty impressive, and probably the reason why I’ve never attempted DIY sourdough bread before. Plus it’s Non-GMO Project verified!
So back to this sandwich. I decided to take a plate over to our neighbors house and share the sourdough love with them. They LOVED this sandwich and devoured it! So I am telling you, it’s not only easy, it’s delicious! And you can totally make this yummy sandwich for your loved ones and have dinner on the table in less than 30 minutes!
- 4 large slices of San Luis Sourdough® Bread
- 1 small onion, sliced thin
- 1 small green bell pepper, sliced thin
- 1 tbsp oil
- ½ lb steak, thinly sliced (ribeye and chuck are best)
- 1 tbsp butter, softened
- 1 tsp beef broth paste
- 8 slices pepper jack cheese
- In medium pan, heat oil over medium high heat and saute the onions and peppers until softened and beginning to caramelize.
- On a flat surface like a griddle, butter each slice of bread and place butter side down on a warm griddle. Keep heat low to avoid burning.
- Add 2 slices of cheese to each slice of bread and allow to begin to melt.
- Once peppers and onions are done, divide among 2 slices of the bread.
- Add the meat into the pan and cook until no longer pink.
- Add the beef broth paste and stir into the meat juices. Reduce until juices are thickened.
- Spoon the meat onto the peppers and onions, and pour the reduced beef sauce over the top of the meat. Top with remaining slice of bread.
- Using a sharp knife, cut in half and serve.
Look at that delicious golden brown crust, melty cheese, sauted veggies and tender steak! Ahh! It is a HUGE hit, I wanna eat 100 of them! And the sourdough bread substitution was amazing!
What are your favorite sandwiches to eat for dinner?
Special thanks to San Luis Sourdough® Bread for sponsoring this post!