Grilled Pepper Steak Sandwiches
Take your sandwich game to the next level with these bold and flavorful Grilled Pepper Steak Sandwiches! Perfectly seasoned and grilled flank steak is thinly sliced and paired with a medley of smoky, charred bell peppers and onions for a burst of vibrant color and flavor. Topped with creamy homemade garlic aioli and gooey melted provolone cheese, all nestled in a toasted hoagie roll, this recipe is a true crowd-pleaser. Quick and easy to prepare, this steak sandwich is ideal for summer barbecues or a hearty weeknight dinner. Serve hot for the ultimate comfort food experience that combines juicy steak, savory vegetables, and zesty toppings all in one irresistible bite.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 whole Yellow bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 4 pieces Hoagie rolls
- 4 slices Provolone cheese
- 2 tablespoons Butter
Instructions
Preheat your grill to medium-high heat.
Season the flank steak on both sides with salt and black pepper. Drizzle 1 tablespoon of olive oil over the steak and rub it in.
Slice the red, green, and yellow bell peppers into thin strips, and do the same with the onion. In a large bowl, toss the peppers and onion with 1 tablespoon of olive oil and a pinch of salt and pepper.
Grill the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time depending on your preferred doneness. Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.
Meanwhile, grill the peppers and onions in a grill basket or foil pack, stirring occasionally, until they are softened and lightly charred, about 8-10 minutes.
To make the garlic aioli, finely grate or mince the garlic cloves and mix them into the mayonnaise along with the lemon juice. Season with a pinch of salt and set aside.
Split the hoagie rolls and lightly butter the insides. Toast them on the grill for 1-2 minutes until golden and warmed through.
Spread the garlic aioli on both sides of the toasted rolls. Layer the sliced steak, grilled peppers and onions, and a slice of provolone cheese on each roll.
Wrap the sandwiches in foil and place them back on the grill for 1-2 minutes, or until the cheese is melted.
Serve hot and enjoy your Grilled Pepper Steak Sandwiches!
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
