Grilled Ranch Steakhouse Stackers Rsc
Elevate your grilling game with these Grilled Ranch Steakhouse Stackers, a hearty and flavor-packed recipe perfect for backyard BBQs or special weeknight dinners. Featuring tender, ranch-seasoned sirloin steak layered with smoky grilled vegetables, melted cheddar cheese, and a drizzle of creamy ranch dressing, these stackers are as visually stunning as they are delicious. The vibrant combination of red and yellow bell peppers, zucchini, and red onion pairs beautifully with the juicy steak, creating a dish that’s both wholesome and indulgent. With quick prep and grilling time, this recipe is ideal for busy cooks looking to impress. Garnished with fresh parsley for a pop of color, these stackers are best enjoyed with a side of baked potatoes or a crisp garden salad. Whether you're hosting or simply craving a steakhouse experience at home, this recipe delivers in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (10-ounce each) sirloin steak
- 3 tablespoons olive oil
- 1 packet (1 ounce) ranch seasoning mix
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large zucchini
- 1 large red onion
- 4 slices cheddar cheese
- 0.25 cup ranch dressing
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your grill to medium-high heat (about 400°F).
Drizzle the sirloin steaks with 1 tablespoon of olive oil and rub evenly using hands. Sprinkle both sides with the ranch seasoning mix, ensuring an even coating. Set aside to marinate at room temperature while preparing the vegetables.
Cut the red bell pepper, yellow bell pepper, zucchini, and red onion into thick slices (about 1/2 inch thick). Toss the vegetables with 2 tablespoons of olive oil, salt, and black pepper.
Lightly oil the grill grates to prevent sticking. Place the marinated steaks on the grill, cooking for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Remove the steaks from the grill and tent with foil to rest while you grill the vegetables.
Place the sliced vegetables onto the grill. Cook for 3-4 minutes per side until they are tender and have nice grill marks. Remove them from the grill and set aside.
Slice the rested steaks diagonally into strips, cutting against the grain for maximum tenderness.
Assemble the stackers: On a plate, layer some grilled vegetables as the base. Add steak slices on top, followed by another layer of grilled vegetables. Top with a slice of cheddar cheese while the stack is warm enough to melt it slightly.
Drizzle each stacker with ranch dressing and garnish with chopped fresh parsley for a vibrant finish.
Serve immediately and enjoy this flavorful steakhouse dish with your choice of side, such as a baked potato or a fresh garden salad.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 8250 mg | 359% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 33.9 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 637 mg | 49% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3691 mg | 79% | |
*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.
