Triple Pepper Steak Sandwiches

• 2 boneless beef top loin steaks (1 inch thick and 8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large sweet onion, thinly sliced
• 1 cup sliced fresh mushrooms
• 1 poblano pepper, thinly sliced
• 2 tablespoons plus 2 teaspoons butter, divided
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 1/2 cup heavy whipping cream
• 1 chipotle pepper in adobo sauce, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chicken bouillon granules
• 1 loaf (14 ounces) ciabatta bread
• 4 slices pepper jack cheese

1. Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 5 minutes before slicing.
2. Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak.
3. In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened.
4. Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

loin, salt, pepper, sweet onion, mushrooms, pepper, butter, onion, garlic, heavy whipping cream, pepper, ground cumin, chicken bouillon granules, bread, pepper

Taken from www.tasteofhome.com/recipes/triple-pepper-steak-sandwiches/ (may not work)