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1
Place the sirloin strips, smashed garlic, kosher salt, pepper, lemon juice, and cumin in a plastic zip-top bag or container and marinate at room temperature for 30 minutes.
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2
Drain and discard the liquid off of the marinated steak, remove and discard the garlic cloves and set aside.
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3
Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat.
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4
When the oil is hot, add the onions and cook, stirring, 2 minutes.
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5
Add the reserved steak and the bell peppers and cook, stirring 2 minutes.
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6
Add the minced garlic and cook an additional 1 to 2 minutes, or until the steak is at the desired degree of doneness.
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7
Season with 1/4 teaspoon of salt and the pepper, remove from the heat and set aside.
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8
Spread 1 tablespoon of the Chipotle Mayonnaise over each half of the panini bread.
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9
Divide the steak, onion, and pepper mixture over 4 pieces of panini bread.
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10
Top with shredded cheese and the other panini half.
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11
Heat a panini press or grill pan over high heat.
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12
Spread 1 teaspoon of vegetable oil over the top of each panini and 1 tablespoon over the bottom of each panini.
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13
When the panini press or grill pan is hot, place the paninis onto the hot surface and cook 1 to 2 minutes, or until the cheese is melted and the sandwich is golden brown.
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14
If using a grill pan, place the sandwich onto the hot surface, place a skillet on top of the sandwich and firmly press down on the skillet to flatten the sandwich.
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15
You will need to turn the panini over and repeat the process for another 1 to 2 minutes.
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16
Serve hot.
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17
1/2 cup plus 2 tablespoons mayonnaise
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18
1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
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19
2 teaspoons adobo sauce
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20
1/2 teaspoon minced garlic
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21
1/4 teaspoon salt
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22
1/8 teaspoon dried crushed oregano
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23
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds.
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24
Transfer to a clean container and refrigerate until ready to use or serve.
