Get the Fajita Steak Gyro Panini Recipe
This giant panini crosses all boundaries but cleans up in the taste category! Like the Piri Piri, all the work is in the back-end preparation. This marinade is as spicy as you want it to be and complements the addition of a huge melting blob of sharp cheddar, sautéed onions and bell pepper. The two gyro buns are a perfect platform instead of a too-thin fajita and a too-thick sub bun. I like to cut this into 8 to 10 slices for a fabulous table appetizer.
Fajita Steak Gyro Panini
Author: Pizza Today
Recipe type: Sandwich
Ingredients
- 10 ounces sirloin or top round steak, (don’t get “Fajita steak†at grocery stores- it’s from tougher cuts.)
- Juice from ½ lemon
- ¼ cup packed fresh cilantro (.85 ounces)
- 1 to ½ jalapeño or spicy pepper (heat option is yours)
- 1 small red bell pepper
- 1 small red onion
- 1 small red ripe tomato (3 ounces)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin powder
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 tablespoon red wine vinegar
- 5 good corn tortillas
- ½ cup extra virgin olive oil plus 2 tablespoons for sauté
- Two six-inch gyro breads
- 6 slices of sharp cheddar cheese (approx. 4-5 ounces)
- Butter as needed
Instructions
- Marinade procedure: Cut the onion and red bell pepper in half and reserve half of each for sauté later.
- Cut the steak into long, thin strips approximately four to five inches long.
- Place all other marinade ingredients in a blender and blend on high.
- Reserve ½ cup of the marinade for sauté later. Mix the steak in the marinade for at least one hour.
- For the grill and sauté: Place the steak on the high-heat grill and cook for only a few minutes on each side. This should be medium rare. Take off and reserve.
- Cut the reserved onion and bell pepper into small strips.
- Heat two tablespoons extra virgin olive oil in a pan and sauté on high.
- Once they start to wilt, add the reserved marinade to the pan and turn the heat down to medium. Sauté for three more minutes and turn off. Let the vegetables sit in the pan.
- For the panini:
- Heat the panini press. Butter one side of each gyro bread and place in the panini grill on “melt†setting.
- Working fast, place the bottom gyro round on the hot panini press,
- Place three slices of cheddar on top of the bread then the meat on top of the cheese followed by the sautéed onion and bell pepper. Finish with three more slices of cheddar and a pinch of cilantro.
- Place the second gyro round on top and bring the top press down making sure not to press too hard. This large panini will take a little longer because of the bulk.
- Cook for three minutes and turn the sandwich around.
- Cook for another two minutes and flip the sandwich over continuing to cook for a few minutes longer.
- Check for a great melt in the middle of the sandwich and pull from the panini press.
- Cut in pizza slices and serve with a garnish of chopped greens and tomato in the center of the slices and a side of salsa with a dusting of chopped cilantro.
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