Chipotle Steak and Queso Fresco Panini

Name: Chipotle Steak and Queso Fresco Panini
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz (283 g) Flank or skirt steak, at room temperature, about 15–20 minutes before cooking; 2 peppers (30 g) Chipotle peppers in adobo sauce, canned, minced; ¼ cup (60 ml) Mayonnaise; 2 tbsp (30 ml) Sour cream; 1 whole (110 g) Fresh lime, 1/2 juiced for mayo, remainder cut into wedges for serving; to taste Kosher salt; to taste Freshly ground black pepper; 2 whole (30 g) Fresh jalapeño, thinly sliced; 4 oz (113 g) Queso fresco, crumbled; ¼ cup (10 g) Fresh cilantro, roughly chopped (optional); 2 rolls (120 g) Ciabatta rolls, sliced horizontally; 2 tbsp (28 g) Unsalted butter, cold

From the MyKitchenBank Kitchen

A Mexican-inspired grilled panini with seared flank steak, creamy chipotle mayo, crumbly queso fresco, and fresh jalapeño, pressed until the bread is golden and crispy and the cheese melts into every bite. Bold, savory, and satisfying—ready in under 45 minutes.

Prep: 8 min
Cook: 18 min
Wait: 6 min
Total: 32 min
Makes: 2 panini

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Steps

Before you start

Remove the steak from the refrigerator 15–20 minutes before cooking to bring it to room temperature.
Have all toppings prepped and ready (mise en place makes assembly faster).
Have an instant-read meat thermometer on hand to check doneness.
Preheat your panini press (or heat a large skillet) to medium-high just before grilling.

1
Make Chipotle Mayo
- Mince 2 chipotle peppers from the can.
- In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons sour cream, the minced chipotle, and 1–2 teaspoons of adobo sauce from the can.
- Stir in the juice of 1/2 lime.
- Season with salt and pepper to taste.
- Set aside.
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Ready when: Mixture is smooth, well combined, and has a rich orange-red color
Tip: If you prefer less heat, use just 1 chipotle pepper, or thin the mayo further with more sour cream.
2
Prepare Toppings and Bread
- While the steak comes to room temperature, slice 2 jalapeños into thin rings (remove seeds if you prefer less heat).
- Roughly chop 1/4 cup fresh cilantro, if using.
- Crumble 4 ounces queso fresco into bite-sized pieces.
- Slice 2 ciabatta rolls horizontally.
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Tip: Prepping the toppings during the steak's resting time saves you active cooking time later.
3
Sear the Steak
- Ensure the 10-ounce flank steak has been resting at room temperature for 15–20 minutes.
- Pat it completely dry with paper towels—excess moisture prevents proper searing.
- Season both sides generously with salt and pepper.
- Heat a large skillet (10–12 inches) over medium-high heat.
- Add 1 tablespoon cold butter and let it foam.
- Carefully place the steak in the skillet.
- Resist the urge to move it; let it sear undisturbed for 2–3 minutes until a rich, golden-brown crust forms.
- Flip the steak and sear the second side for another 2–3 minutes.
- Insert an instant-read thermometer into the thickest part: it should read 130–135°F (54–57°C) for medium-rare.
- Transfer the steak to a cutting board.
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Ready when: Internal temperature reaches 130–135°F (54–57°C), crust is deep golden brown
Tip: A dry steak sears better and creates a superior crust. Don't move the steak around in the pan during the first side—this is how you build a caramelized crust.
4
Rest Steak
- Let the cooked steak rest on the cutting board for 5 minutes.
- During this time, the muscle fibers relax and reabsorb the juices, ensuring the meat stays juicy when sliced.
5
Slice Steak and Assemble Panini
- Once rested, slice the steak thinly (about 1/4 inch thick) against the grain—this ensures tender, easy-to-chew pieces.
- Assemble the first panini: spread 2 tablespoons of the chipotle mayo on the inside of the bottom ciabatta roll.
- Layer half the sliced steak over the mayo, then scatter about 2 ounces of crumbled queso fresco over the steak.
- Distribute about half of the jalapeño slices (roughly 4–6 slices), then sprinkle 1/2 tablespoon of the fresh cilantro, if using.
- Spread 1 tablespoon of the remaining chipotle mayo on the inside of the top roll and gently press it onto the filling.
- Repeat with the second panini.
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Tip: Slice against the grain—look for the lines running through the meat and cut perpendicular to them. Avoid overstuffing; a crowded panini won't press evenly and the filling may spill out.
6
Grill Panini Until Golden
- Heat a panini press to medium-high, or place a large skillet over medium-high heat.
- Lightly butter the outside of both assembled panini (about 1/2 tablespoon per sandwich, using the remaining 1 tablespoon cold butter).
- If using a panini press: place the panini inside, close the lid, and grill for 3–4 minutes, pressing gently, until the bread is golden and crispy and the cheese is visibly melting at the edges.
- If using a skillet: place the panini in the hot skillet and cook for 2–3 minutes until the bottom is golden brown.
- Carefully flip the panini, place a heavy pot or panini weight on top, and grill for another 2–3 minutes until the second side is golden and the cheese is oozing slightly from the sides.
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Ready when: Bread is golden and crispy on both sides, cheese is melted and oozing at the edges
Tip: Watch the heat carefully—too high and the bread will char before the cheese melts. Aim for medium-high (about 375°F / 190°C on a panini press). If the outsides brown too quickly, reduce heat to medium and cook a bit longer.
7
Rest and Serve
- Remove the panini from the press or skillet and let rest for 1–2 minutes on a plate.
- This allows the molten cheese and filling to set slightly so that when you bite into it, the contents don't spill out.
- Serve warm, optionally alongside lime wedges for squeezing over the panini.
- Cut diagonally if desired for a classic panini presentation.

Good to know

Tips

Pat the steak completely dry before searing—moisture prevents browning and crust formation.
Slicing the steak thinly against the grain (perpendicular to the muscle fibers) makes it tender and much easier to eat in a sandwich.
A panini is best served immediately while the cheese is still melted and the bread is warm and crispy. If it sits, the bread softens.
If your panini press or skillet runs too hot, the bread can burn before the cheese melts—medium-high (not maximum heat) is ideal.

Make ahead

The chipotle mayo can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The steak can be cooked, sliced, and refrigerated up to 1 day ahead. To serve, warm the steak gently in a skillet over low heat for 1–2 minutes, then assemble and grill the panini as directed.

Storage & reheating

Finished panini can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat for 2–3 minutes per side, gently pressing with a spatula, until warmed through and the cheese is soft. Do not freeze; the bread becomes soggy when thawed. The chipotle mayo keeps refrigerated for up to 2 days.

Substitutions

Flank or skirt steak → Ribeye, strip steak, sirloin, or skirt steak. Adjust cooking time based on thickness; thicker cuts need longer searing.
Queso fresco → Fresh mozzarella, oaxaca cheese, or sharp white cheddar. Each has a different melting point and texture, but all work deliciously in a panini.
Ciabatta rolls → Telera rolls, focaccia, or sourdough. Any sturdy bread that can withstand pressing works well; avoid soft sandwich bread.
Mayonnaise → Sour cream thinned with lime juice (equal parts), or Mexican crema. Sour cream–lime gives a tangier, lighter version; crema adds richness and authenticity.