Lunch / Dinner
Italian Steak Sandwich
This hearty steak sandwich, with pesto & grilled red pepper is perfect for large get-togethers. Easy to make and perfect for outdoor parties, this sandwich is sure to leave a crowd satisfied.
Sirloin steak is extremely beefy tasting, but can become tough, especially when it’s overcooked. Thinly slice it for tenderness.
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 mediumrare. 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.
For tenderness and to make it easier to eat, slice the steak as thinly as possible.
So the cheese melts without burning the ciabatta, place it on a piece of foil and grill until melted.
% 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.