I don’t know why I don’t cook with butter more often. A little butter goes a long way to add a lot of flavour! It made these steak sandwich paninis go from pretty good, to a new household classic 
Heat 1 tbsp of butter in a frying pan on med-high. Add 1 green pepper, sliced. Cook for a minute or two, until slightly soft.
Add 1 pound of beef, sliced as thin as you can. Cook for another 3-5 minutes, until green pepper is almost soft, and meat is no longer pink.
Add a little (1-2 tsp) Montreal Steak Spice, and a drizzle (again, 1-2 tsp) of Agave Nectar. Sounds odd, but the sweet/spicy/buttery combination is excellent!
Divide beef/pepper mixture onto sandwich thins (we had enough for 5 sandwiches). Add sliced reduced fat cheese (I like Monterey Jack)
Heat up the George Foreman. Or another frying pan, if you aren’t aquainted with George 
Heat sandwich for about 3 minutes, until cheese is melted.
Enjoy! It really is good for you – a little butter goes a long way!
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Green Pepper and Steak Panini Sandwiches
Ingredients
- 1 tbsp butter
- 1 green pepper, sliced
- 1 pound beef, sliced thin
- 2 tsp Montreal Steak Spice
- 2 tsp Agave Nectar
- Sandwich Thins (5)
- sliced reduced fat cheese (Monterey Jack)
Directions
- Heat butter in a frying pan on med-high. Add green pepper. Cook for a minute or two, until slightly soft.
- Add beef and cook for another 3-5 minutes, until green pepper is almost soft, and meat is no longer pink.
- Add steak spice and agave nectar.
- Divide beef/pepper mixture onto sandwich thins (we had enough for 5 sandwiches). Add sliced cheese.
- Heat sandwich (on a grill, or a dry frying pan) for about 3 minutes, until cheese is melted.
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{ 10 comments… read them below or add one }
delicious! I don’t normally cook with butter but sometimes just a little dab adds SO much flavor!! great recipe
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I don’t know why I don’t use the George Foreman for panninis – just never thought about it until now! Oh yeah – sandwich making time
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Yum! We are making steak tacos tonight, I can’t wait
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I sometimes use a little butter on veggies, it tastes so good when it melts.
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whoa Allison – why have I not used thins sooner to make sandwiches on the panini press? I know good question right – I bet those work awesome.
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I did a post last week about butter and included my children’s favorite tongue-twister. Thought you might like it. (Your recipe looks great…I can almost smell it).
Betty Botter bought some butter. “But,” she said, “this butter’s bitter! If I put it in my batter it will make my batter bitter, but a bit of better butter that will make my batter better.” So she bought a bit of butter better that her bitter butter and she put it in her batter and her batter was not bitter. So ’twas better that Betty Botter bought a bit of better butter.
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Yummm… so good!! I use my george forman for that too! It’s also good to put wraps into to crisp them up!
I might have to make this soon!! Thanks for sharing!
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I use George all the time for “grilled” sandwiches…it is always on the counter and I am lazy so why pull something else out is my motto!
Your paninis look delish…I have not tried the Montreal steak seasoning…that looks good too.
and I agree…there is just something about the taste of butter that adds so much although I usually opt for the olive oil because of the health difference. But last night I did splurge…I had some green beans that needed using up and I made green bean almondine….I pulled out the olive oil but at the last minute switched to butter. It was YUM!
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I used to use George a ton and then we had a bad experience and he had to go. This recipe makes me think it is about time to bring him back. It looks great.
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Great recipe! This is going on my list of things to make before xmas
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