Friday Foods – Chipotle Steak Sandwiches

Celebrate Labor Day Weekend with steak in the backcountry! This saucy and smoky sandwich recipe from Fork in the Trail is perfect for relaxing around the campfire with friends.

Chipotle Steak Sandwiches

Makes 2 servings


1⁄2 pound sandwich steak (or sirloin steak sliced 1⁄4 inch thick)

2 large crusty buns

2 large slices Havarti cheese (enough to cover the bun)

1 small onion

1 tablespoon vegetable oil Salt and pepper to taste


1 1⁄2 teaspoons chipotle hot sauce 1 teaspoon mustard powder

1 tablespoon Worcestershire sauce 1/3 cup ketchup

2 cloves garlic, minced

1 teaspoon honey

1 tablespoon vegetable oil

1⁄2 teaspoon salt

At Home

Mix all the sauce ingredients together, and pour the sauce into a ziplock freezer bag. Slice the thin steak into 1-inch strips about 4 inches long, and put the strips in the bag with the sauce. Compress as much air out of the bag as possible and seal it; freeze the meat mixture until you are ready to leave.

Wrap the buns in plastic wrap, wrap the cheese, and pack an onion. Add the oil to any other vegetable oil you are taking.

At Camp

Make sure that the meat mixture is thawed before you begin. Slice the onion. Pour 1 tablespoon of oil in a frying pan over medium heat. Sauté the onion until it becomes translucent.

Add the thawed steak mixture to the pan and cook until the steak is as done as you prefer. Pile the steak on each bun and top with a slice of Havarti cheese.

For a slightly different flavor, add sliced mushrooms and green peppers to the pan when you add the onions.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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