Steak Sandwiches With Blue Cheese and Peppadew Mayo

1. 1

   Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped.

2. 2

   Transfer to a bowl; clean out the food processor.

3. 3

   Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined.

4. 4

   (The spreads can be made 1 day ahead; cover and refrigerate.)

5. 5

   Preheat a grill to medium high and brush with vegetable oil.

6. 6

   Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side.

8. 8

   Transfer the steaks to a cutting board and season with salt; let rest 10 minutes.

9. 9

   Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.

10. 10

    Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half.

11. 11

    Slice the steak against the grain and divide among the rolls.

12. 12

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.