Philly Style Sandwiches for the George Foreman Grill
Elevate your sandwich game with these crave-worthy Philly Style Sandwiches made right on your George Foreman Grill! Featuring tender, thinly sliced ribeye steak, caramelized green bell peppers, and onions, all blanketed in melted provolone cheese, this recipe delivers an authentic taste of Philadelphia in the comfort of your own home. The hoagie rolls are perfectly toasted, enhancing the rich flavors of the seasoned steak and savory vegetables. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights or casual get-togethers. Whether you’re a grill enthusiast or simply looking for an effortless way to make gourmet sandwiches, this recipe guarantees mouthwatering results every time.
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Recipe Information
Ingredients
- 1 pound Ribeye steak, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Onion, thinly sliced
- 8 slices Provolone cheese
- 4 rolls Hoagie rolls
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your George Foreman Grill for at least 5 minutes with the lid closed.
While the grill is preheating, prepare the vegetables and steak. Thinly slice the green bell pepper and onion. Use a sharp knife to slice the ribeye steak into thin strips, if not pre-sliced.
In a bowl, toss the sliced steak with 1 tablespoon of olive oil, garlic powder, salt, and black pepper until the meat is well-coated.
In another bowl, toss the onion and green bell pepper slices with the remaining 1 tablespoon of olive oil.
Place the onions and peppers on the grill. Close the lid and cook for about 3-4 minutes, or until the vegetables are softened and slightly charred. Remove from the grill and set aside.
Lay the seasoned steak strips evenly across the grill. Close the lid and cook for 3-5 minutes, or until the meat is browned and cooked through.
Open the hoagie rolls and place 2 slices of provolone cheese inside each roll.
Distribute the cooked steak evenly among the rolls, layering it on top of the cheese.
Top the steak with the grilled onions and bell peppers.
Optional: Place the assembled sandwiches (open-faced) back on the grill for 1-2 minutes to lightly toast the rolls and melt the cheese further.
Remove from the grill, close the sandwiches, and serve immediately while hot.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.7 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2210 mg | 170% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2201 mg | 47% | |
*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.
