Italian Steak Sandwich
Sink your teeth into the ultimate Italian Steak Sandwich, a hearty and flavor-packed creation perfect for weeknight dinners or game-day feasts. This recipe features tender, marinated ribeye steak grilled to perfection, then layered with caramelized bell peppers and onions, all nestled inside a toasty hoagie roll. Topped with melty provolone cheese and a sprinkle of fresh Italian parsley, this sandwich delivers a savory, herbaceous punch in every bite. With a tangy balsamic-garlic marinade and just a hint of heat from crushed red pepper flakes, this Italian-inspired masterpiece will transport your taste buds straight to the heart of Italy. Ready in just 35 minutes of hands-on time, it's your go-to recipe for a quick and satisfying meal.
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Recipe Information
Ingredients
- 1 lb Ribeye steak
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 3 pieces Garlic cloves, minced
- 1 tsp Dried oregano
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 1 tsp Black pepper
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 Yellow onion, sliced
- 4 Hoagie rolls
- 8 Provolone cheese slices
- 2 tbsp Fresh Italian parsley, chopped (for garnish)
Instructions
In a small bowl, mix olive oil, balsamic vinegar, minced garlic, dried oregano, crushed red pepper flakes, salt, and black pepper to make the marinade.
Place the ribeye steak in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
While the steak marinates, slice the green and red bell peppers and the yellow onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peppers and onion and sauté for 5-7 minutes until softened and slightly caramelized. Remove from the skillet and set aside.
Heat a grill pan or outdoor grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for 4-5 minutes per side for medium-rare or cook to your desired level of doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
Preheat the oven to 350°F (175°C).
Slice the hoagie rolls in half, if not already pre-sliced, and place them on a baking sheet. If you prefer crispier bread, lightly toast in the oven for 3-5 minutes.
Layer the bottom half of each hoagie roll with the sliced steak, sautéed peppers, and onions. Top with 2 slices of provolone cheese per sandwich.
Place the sandwiches (open-faced) in the oven for 3-5 minutes, or until the cheese has melted.
Remove from the oven, garnish with fresh Italian parsley, and close each sandwich with the top half of the roll.
Serve warm and enjoy!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 454 mg | 35% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 597 mg | 13% | |
*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.
