Steak and Roasted Red Pepper Panini with Potato Wedges

This panini sandwich is the perfect quick dinner when you’re craving something warm, melty and packed with flavor. Thinly sliced sirloin steak meets double the red pepper goodness-roasted bell pepper strips and a smoky red pepper crema-along with sautéed zucchini and gooey mozzarella, all pressed between golden sourdough slices.

On the side, crispy potato wedges roasted with Italian seasoning and a creamy herbed aioli for dipping. It’s a complete meal that comes together in about 30 minutes, making it ideal for busy weeknights.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry the produce. Cut the potatoes into ½-inch-thick wedges. On one half of a baking sheet, toss the potato wedges with a generous drizzle of cooking oil, half the Italian seasoning, salt and pepper. Spread them in a single layer. Roast on the top rack for 10 minutes.
2. While the potatoes roast, peel and slice the red onion into ½-inch-thick rounds. Halve, core and thinly slice the bell pepper into strips. Trim the zucchini and slice it crosswise into ¼-inch-thick rounds. In a medium bowl, toss the onion and bell pepper with a drizzle of olive oil, salt and pepper.
3. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Carefully add the onion and bell pepper to the empty side of the sheet. Return to the top rack and continue roasting until the potatoes are browned and tender and the vegetables are softened, about 10-15 minutes more.
4. While the vegetables roast, toss the zucchini slices in the same bowl used for the onion and pepper with a drizzle of oil, salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the zucchini in a single layer and cook until golden brown and slightly tender, 2-4 minutes per side. Transfer to a plate and wipe out the pan.
5. In a small bowl, combine the mayonnaise, half the garlic powder, the remaining Italian seasoning and a drizzle of olive oil. Season with salt and pepper to taste. This is the herbed aioli.
6. Lay out the sourdough slices. Spread half of them with a thin layer of the aioli. Spread the remaining slices with the smoky red pepper crema. Layer the mozzarella, roasted bell pepper, roasted onion and sautéed zucchini evenly over the aioli-topped slices. Close the sandwiches with the crema-topped slices.
7. Heat a drizzle of cooking oil in the same pan over medium heat. Add the sandwiches and press down with a spatula or a heavy-bottomed pan. Cook until the bread is toasted and the cheese melts, 2-4 minutes per side. Lower the heat if the bread browns too quickly. Cut each panini diagonally and serve with the potato wedges and remaining aioli on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with flank steak or ribeye. Just slice it thinly against the grain after cooking.

Can I make this panini without a panini press?

Absolutely. Use a heavy skillet and press the sandwich down with a spatula or another heavy pan.

How do I store leftovers?

Store the panini and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispness.