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Steak Hoagies With Bacon, Poblano Peppers, and Havarti Cheese

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“For the hearty appetite and steak lovers, who can resist steak, bacon, and a creamy cheese and poblano sauce on a nice crispy hoagie or roll? Real men, and women, eat hearty steak sandwiches.”

Ingredients Nutrition

  • 2 sirloin steaks, 6-8 oz each
  • 2 hoagie rolls
  • 1 cup havarti cheese, cubed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 12 cups milk
  • salt and pepper
  • 12 red pepper, sliced
  • 14 white onion, sliced in strips
  • 1 poblano chile, seeded and diced
  • 2 tablespoons olive oil
  • 4 slices center-cut bacon, fried crisp
  • 1 pinch salt and pepper, if desired


  1. Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
  2. Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
  3. Slice onion and red pepper into thin slices.
  4. Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
  5. Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
  6. Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
  7. Slice steak into bite size pieces.
  8. For sauce:
  9. In a saucepan, melt butter slowly on low heat so it doesn’t burn. Add milk slowly and stir. Add flour until thickened.
  10. Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
  11. Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
  12. Arrange steak on rolls, top with bacon.
  13. Add poblano sauce on top. Enjoy!

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