Italian Cheesesteak Panini

This Italian version of the famous Philly cheesesteak sandwich, is overflowing with thinly sliced skirt steak, garlicky onions and peppers, nutty fontina cheese and homemade Basil pesto.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tbsp of the oil in a frying pan over medium heat. Add the bell pepper, onion, and garlic and cook, stirring, until tender, 5-8 mi minutes. Remove from heat and stir in the vinegar, and season with salt and pepper. Set aside

Step 2

Preheat the sandwich press. Season the steak with salt and black pepper. P.ace the steak on the grill, close the top plate, and cook the steak until charred on the outside and medium-rare on the inside, 3-4 minutes. Transfer the steak, to apples,are a d wipe the grill plates clean.

Step 3

Brush the crust sides of the bread with the remaining 1tbsp oil. Spread the non-oiled sides with pesto. Slice the steak thinly. On the bottom half of each roll, layer the steak, fontina, and the onion-pepper mixture, dividing them evenly. Cover the with the top halves of the rolls, pesto sides down, and press gently.

Step 4

Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the steak is warmed, and the cheese is melted. 3-5 minutes. Serve.