Smokey Steak And Blue Cheese Rolls With Red Zone Red Pepper Steak Sauce Recipe

Ingredients

20 dinner rolls, split

1 teaspoon sea salt

1 teaspoon brown sugar

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ancho chili powder

1 1/2 teaspoons coffee beans, finely ground

2 teaspoons black pepper

4 (6-ounce) tenderloin beef steaks - 1-inch thick, any fat trimmed

1 cup roasted red pepper

3/4 cup ketchup

2 tablespoons prepared grated horseradish

2 tablespoons red wine vinegar

1 teaspoon steak seasoning

Cooking spray

2 cups arugula leaves

1 cup crumbled blue cheese

Preparation

Lay dinner rolls across a large, coverable, foil food container.

In a small bowl combine the sea salt, brown sugar, cumin, chili powder, coffee and black pepper. Rub both sides of steaks with the spice blend. Let steaks rest on a plate for 10 minutes.

Prepare Steak sauce by placing roasted peppers, ketchup, horseradish, vinegar and steak seasoning in a blender and blender until smooth. Remove sauce to a squirter bottle for easy distribution.

Cook steaks in a grill pan, sauté pan or outdoor grill that has been sprayed with cooking spray over medium-high heat, 3-4 minutes a side, turning once, or until desired doneness. Remove steaks to a cutting board and let rest for 7 minutes. Slice steaks against the grain into 1/8-inch thick slices.

Assemble Smokey Steak and Blue Cheese Rolls by placing a layer of arugula across each roll bottom. Top arugula with steak slices, a squirt of prepared steak sauce, a sprinkle of blue cheese and top with a roll lid. Place in a preheated 250 degree oven for 6-8 minutes before covering and transporting. Serve with extra sauce in bottle on the side, to apply as desired.

Yummy and perfect for the Big Game!