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Southwestern Steak and Cheddar Panini


For the steak (for 4 panini)

  • 1 lb. flank steak
  • 1 14.5 oz can low-sodium beef broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon nutmeg
  • 2 bay leaves

For each sandwich

  • 4 oz. cooked steak
  • ½ medium red onion sliced and caramelized
  • ½ medium avocado sliced
  • 2 Hatch chiles roasted and diced
  • 1 ½ ounces of your favorite cheese I used Alpine Cheddar from Cabot
  • Juice of ½ lime
  • 1 cup favorite marinara sauce or tomato sauce
  • Artisan bread whole grains preferred


  • Combine soy sauce, cumin, chili & garlic powders, and nutmeg in a bowl. Rub over flank steak. Place in a slow-cooker. Add broth. Cook on low for 6 hours.
  • Simmer marinara or tomato sauce. Add lime juice and keep warm.
  • Assembly: Spread butter on the sides of bread that will face the panini grill. Layer with cheese, beef, avocado, onions, and Hatch chiles. Top with second piece of bread. Press down and cook until done.
  • Slice and serve with sauce.