No matter what style of beer I make, I always use a light extract (pilsner, pale, extra pale, etc) and control all other flavor aspects with specialty malts. I would recommend switching from the amber extract to a light extract, then adding the steeping malts as needed. Also, if you really want to try to hit 10%, consider adding some plain table sugar instead of some of the extract or crystal malt. It's near 100% fermentable, giving you a lower FG, and make the beer (as they say in Belgium) more "digestable".