Grilled Steak Sandwiches with Peppers, Onions and Cheese
Make in any amount
When I grill steaks, they are usually quite thick and, therefore, more than enough meat per serving. I love when there are leftovers so that I can use them in sandwiches the next night. This recipe is one of my favorites. Of course, you can grill steaks from scratch for the sandwiches and still have a quick, easy and delicious dinner on a busy weeknight. Additional recipes for using leftovers can be found in similar and related recipes links.
- Green and/or red bell pepper, cut into strips
- Onion, sliced
- Olive oil
- Salt and pepper to taste
- Leftover steak, cut into thin slices
- Crusty rolls, white or whole wheat
- Mayonnaise (optional)
- Thinly sliced provolone or other cheese of choice
- Hot pickled peppers (optional)
Preheat oven to 425° F. Line a sheet pan with foil for easy cleanup. Spray lightly with cooking spray, Place the peppers and onions on the pan in one layer. Drizzle with oil, then season with salt and pepper. Toss to combine. Roast until tender, about 20 minutes, tossing half way through. Meanwhile, wrap the steak in foil and add to the sheet pan for the last 5 minutes. (If preferred, the vegetables can be cooked in a skillet on the stovetop for about the same amount of time, adding the steak without foil for the last 2 minutes.)
Cut the rolls in half horizontally. If desired, place on a sheet pan and lightly toast the cut sides under the broiler. If desired, lightly spread the rolls with mayonnaise. Place the steak on the bottom rolls, then the peppers and onions. Add the cheese. Return to the broiler until the cheese is melted. Top with the optional peppers, then the top rolls. Serve immediately.
Notes: If you are grilling steak from scratch, the peppers and onions can be cooked on the grill. Cut them large enough so they do not fall through the grates, then cut smaller after cooking. This sandwich is equally good with leftover roast beef, as well as lamb.