Lunch / Dinner
Italian Steak Sandwich
Steak sandwiches are always a hit, and this Italian Steak Sandwich with pesto, grilled red peppers, and melted provolone, is a knockout. If you’re hosting a potluck or picnic anytime soon — and looking to up your game — this sandwich is the answer. The key to a great sandwich is the bread. Meaning “slipper” in Italian, ciabatta is a great option, and with its round shape and similar texture, focaccia is a good substitute. Both can stand up to the generous amount of toppings, but regardless of shape, the bread’s freshness is tantamount.
Test Kitchen Tips
Sirloin steak is extremely beefy tasting, but can become tough, especially when it’s overcooked. Thinly slice it for tenderness.
For this recipe, use your favorite (or even homemade) pesto. But keep in mind when purchasing it that refrigerated tastes and looks far fresher than the jars on the shelves.
Preheat grill to medium-high. Brush grill grate with oil.
Grill peppers, covered, until charred on all sides, about 10 minutes; transfer peppers to a bowl and let cool. Remove and discard skins and seeds, then slice peppers into strips.
Coat steak with oil, then season with salt and pepper. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Transfer steak to a plate, tent with foil, and let rest 5–7 minutes; slice into thin strips.
Brush cut sides of ciabatta with oil; season with salt and pepper. Grill ciabatta, cut sides down, covered, until toasted, 1–2 minutes. Spread pesto on grilled sides of ciabatta and top with provolone. Grill ciabatta on foil, cheese sides up, covered, until cheese melts, about 4 minutes.
To serve, arrange peppers and steak on bottom half of ciabatta, then top with remaining ciabatta half and cut into 8 servings.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 9g 45%
Cholesterol 57mg 19%
Sodium 868mg 36%
Carbs 36g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.