bacon
beef
bread
cheese
dinner
guacamole
hot sauce
lettuce
lunch
pepper jack
sandwiches
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Shaved Beef 'n Bacon Clubs with Pepper Jack and Guac

Shaved Beef 'n Bacon Clubs with Pepper Jack and Guac

How to Make a Sicilian Negroni | John Cusimano

When to Use Black Pepper vs White Pepper, According to Rach

Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…

Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…

How to Make Veal or Chicken Marsala Melts | Rachael Ray

How to Make Healthy Turkey Chili | Dr. Ian Smith

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Michael Strahan Reveals What He Was Thinking During His Journey …

How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…

How to Make Capon's Tailgating Meatball Hero Bar |  Chef Josh Ca…

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

The Sleep Doctor's Tips for Falling + Staying Asleep (His Favori…

Ingredients

  • 12 slices smoky bacon
  • 1 pound shaved or very thinly sliced boneless rib eye (from your butcher)
  • 2 teaspoons Kosher salt plus about 1/2 teaspoon
  • 1 1/2 teaspoons coarse black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon pimentón (smoked sweet paprika)
  • 1 teaspoon each granulated garlic and granulated onion
  • Olive oil, vegetable or canola oil, for drizzling
  • Chipotle Tabasco or other hot sauce, to taste
  • 8 slices deli-cut Pepper Jack cheese
For the guacamole:
  • 1 pint cherry or grape tomatoes, chopped
  • 2 serrano or 1 large jalapeño pepper, finely chopped
  • 1 small or 1/2 medium white onion, finely chopped
  • 2 large or 3 small ripe but still firm avocados
  • Juice of 1 lime
For the sandwiches:
  • Gem Romaine leaves
  • 8 hand-cut slices white bread (I use Amy’s bread), toasted

Yield

Serves: 4

Preparation

Preheat oven to 375°F. Arrange bacon on a slotted pan or on a wire rack set in a rimmed baking sheet. Bake to crispy, about 15 minutes.
 
Preheat a cast-iron griddle or skillet.

 
Toss shaved meat with salt, pepper, cumin, pimentón, granulated garlic and onion.
 
For the guac, combine the chilies and onion with 1/2 teaspoon salt and let stand a few minutes. Combine with tomatoes, avocados and lime juice. Mash to desired consistency.
 
Dress griddle with a drizzle of oil. Toss meat onto the griddle and cook, chopping as you would a Philly steak, for 3-4 minutes to crisp. Separate steak into 4 mounds and top each mound with some hot sauce and 2 slices of cheese.
 
Pile meat and melted cheese on toast and top with lettuce, 3 slices of bacon and a mound of guac. Set toast tops in place and cut in half to serve.


MORE:

Beef Brutus Sandwiches (Sliced Steak and Caesar Dressing Subs)

Italian Roast Beef on Ciabatta with Ricotta and Horseradish Gremolata, Caesar Slaw with Celery

Sliced Steak Club Sub with Horseradish & Herb Sauce