Southwest Steak and Salsa Sandwich
Sink your teeth into the bold, smoky flavors of this Southwest Steak and Salsa Sandwich—a hearty meal packed with vibrant ingredients and a hint of spice! Juicy ribeye steak, seasoned with chili powder, cumin, and paprika, is perfectly seared to lock in flavor and then layered onto crispy toasted rolls. A refreshing homemade salsa made with ripe tomatoes, red onion, jalapeño, and zesty lime juice adds a burst of freshness, while creamy avocado and smoky chipotle mayo bring richness and spice to every bite. This easy-to-make sandwich, ready in just 35 minutes, is a perfect choice for weeknight dinners or game-day gatherings. Serve with tortilla chips or a crisp salad for a deliciously satisfying southwest-inspired feast!
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Recipe Information
Ingredients
- 1 lb Ribeye steak
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 4 French or ciabatta rolls
- 2 medium Tomatoes
- 0.5 Red onion
- 1 Jalapeño
- 2 tbsp Cilantro
- 1 Lime
- 1 tsp Chipotle in adobo sauce
- 0.5 cup Mayonnaise
- 1 Avocado
Instructions
Preheat a skillet or grill pan over medium-high heat.
Rub the steak with 1 tablespoon of olive oil, chili powder, cumin, paprika, salt, and pepper. Set aside for 5 minutes to allow the flavors to penetrate.
Cook the steak for 4-5 minutes on one side, then flip and cook another 3-4 minutes for medium-rare, or until desired doneness. Remove from heat and let the steak rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the salsa. Dice the tomatoes and red onion, finely chop the jalapeño (removing seeds if less heat is desired), and roughly chop the cilantro. Combine in a bowl.
Squeeze the juice of the lime over the salsa and mix well. Add a pinch of salt to taste. Set aside.
In a small bowl, mix together the mayonnaise and chipotle in adobo sauce to make the chipotle mayo. Adjust the level of chipotle to match your desired spice level.
Slice the rolls in half and toast them lightly on the skillet or in the oven until golden and crisp.
Spread the chipotle mayo on the bottom half of each roll. Add a layer of sliced avocado and top with the steak slices.
Spoon a generous amount of salsa on top of the steak, then place the top half of the sandwich roll over it.
Serve immediately with a side of tortilla chips or salad, if desired.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
