Smoky Steak Sandwiches With Peppers And Onions
Fire up the grill and get ready to make these mouthwatering Philly cheesesteak sandwiches! With perfectly grilled onions, peppers, thinly sliced sirloin, and gooey provolone cheese, these sandwiches are sure to be a hit with your friends and family. Grilling the ingredients adds a delicious smoky flavor that takes these sandwiches to the next level. Enjoy a taste of Philadelphia right in your own backyard with this easy and flavorful recipe!
— Constant Cookbook
Ingredients
- 1 red onion, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 green bell pepper, seeded and cut into 1/4-inch strips
- 4 Tbs. olive oil
- Hickory smoked sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. New York strip sirloin, thinly sliced
- 4 French sandwich rolls, split lengthwise, with one long side intact
- 6 oz. provolone cheese, sliced
Instructions
- Prepare a medium-hot fire in a grill. Place a steel grill fry pan in the center of the grill and heat until smoking.
- In a bowl, stir together the onion, bell peppers and 2 Tbs. of the olive oil, and season with smoked sea salt and pepper. Transfer the mixture to the fry pan. Cover the grill and cook, tossing the vegetables occasionally, until browned and softened, 8 to 10 minutes. Transfer to a bowl, cover with aluminum foil and place on the edge of the grill to keep warm. Return the fry pan to the grill.
- In a bowl, stir together the steak and the remaining 2 Tbs. olive oil, and season with smoked sea salt and pepper. Working in 2 batches, place the beef in the fry pan, cover the grill and cook, tossing the beef occasionally, until browned, 4 to 5 minutes per batch. Return all the beef along with the vegetable mixture to the pan and stir to combine.
- Place the sandwich rolls, cut side down, on the grill and lightly toast, about 1 minute. Cut 4 pieces of foil, each about 4 inches wider and 8 inches longer than the rolls. Place each roll, cut side up, on a piece of foil and twist the ends, creating a “boat” to hold the roll. Place a large piece of foil or a baking sheet on the grill and set the foil boats on top. Divide the beef mixture among the rolls and top with the cheese. Cover the grill and cook until the cheese is melted, 2 to 3 minutes. Remove the sandwiches from the foil and serve immediately. Serves 4.
Yield
Serves 4.
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