Mexi-Monster Steak Sandwich – My Black & Decker Ultimate Sandwich Contest Entry

I was recently challenged to enter an ultimate sandwich recipe contest. I’m a wussy girl who usually runs from challenges, but since this one involved using a Black & Decker convection countertop toaster oven, which I totally dig, I had to join in.

Mexi-Monster Steak Sandwich

Ingredients per sandwich

Small rib-eye steak
Taco mix  (I used hot, but mild is fine)
Large french loaf roll
2 T refried beans
1 T diced mild green chilies
Jalapeno peppers (optional)
3 slices pepper jack or monterey jack cheese
1 slice cheddar cheese or 1/4 cup shredded
2 T salsa
Lettuce and tomato for garnish

Spicy sauce ingredients

1 T sour cream
1 T chipotle ranch dressing
1/8 tsp ground red pepper

Butterfly a small rib-eye steak, coat with taco seasoning mix, and cook as desired (broil, bake, or fry).

Preheat toaster oven to 350 degrees.

Split open a large french loaf roll and pull out some of the bread from the center to allow more room for sandwich ingredients.

Spread refried beans onto both sides of sandwich.

Add diced green chilies, and sprinkle on jalapeno peppers, if desired.

Lay slices of cheese over the top, and spoon salsa over the cheese.

Add one half of the steak to each side of your sandwich.

Top steak with cheddar cheese. Bake in toaster oven for approximately 15 minutes. Remove.

Add the spicy sauce, and enjoy!

I hope you like it!

This post was written for Family Review Network & Black & Decker who provided the complimentary product for participation in this contest.