Steak Sandwiches with Peppers and Onions

These tasty sandwiches are a snap to toss together and it's all done on the grill. If you've never cooked with a Shishito pepper you're in for a real treat; they are difficult to find and very seasonal so if you can't locate a Shishito, use whatever type of pepper you like. This recipe makes 4 open-faced sandwiches.

PREP TIME: 10 minutes
COOK TIME: 10 minutes

For the sandwich spread:
3 tablespoons sour cream
1 tablespoon horseradish

1 16-ounce boneless ribeye steak, or the equivalent
1 red, yellow or sweet onion, sliced into half-moons
12-16 shishito peppers, washed and stemmed
1 tablespoon olive oil
2 ciabatta buns, split lengthwise
Salt and pepper, to taste

Make the sandwich spread: Combine sour cream and horseradish in a small bowl; cover and refrigerate until ready to use.

Preheat a gas or charcoal grill to medium-high. Season steak with salt and pepper on both sides. Grill steak for 5-6 minutes on each side for medium-rare. Remove from heat and let steak rest for 10 minutes before slicing into thin strips cross-wise.

While the steak is cooking, heat olive oil in a grill-proof skillet; add peppers and onion slices. Cook, stirring every couple of minutes, until peppers are toasted on the outside and onions have softened and begun to char at the edges. Remove from heat.

Place split rolls, cut side down onto the grill and let them toast up for about 30 seconds.

To assemble the sandwiches, spread some of the sour cream mixture onto each half of your ciabatta buns. Add steak, onions and peppers, distributing evenly amongst buns. Season with salt and pepper and serve.