Fleur de Lis

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Tuesday, May 2, 2017

Italian Steak Sandwich with Pesto and Grilled Red Peppers



Steak sandwiches are always a hit with my family and this one knocked it out of the park. Next time you're invited to (or hosting) a potluck, remember this recipe. With juicy grilled red peppers and flavorful sirloin, the provolone adds the perfect touch of cheesiness!

2 large red bell peppers
1 - 1 1/2 lb. top sirloin steak, trimmed
olive oil
salt and black pepper
1 loaf Ciabatta or Italian bread, sliced lengthwise
1 cup purchased refrigerated basil pesto
8 oz. sliced provolone cheese

Preheat grill to medium-high heat. 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 bread with oil; season with salt and pepper. Grill bread, cut sides down, covered until toasted, 1 - 2 minutes. Spread pesto on grilled sides of bread and top with provolone. Grill bread on foil, cheese side up, covered, until cheese melts, about 4 minutes.

To serve, arrange peppers and steak on bottom half of bread, then top with remaining bread half and cut into 6 - 8 servings.

From Cuisine at Home Issue 123, June 2017

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