Grilled Steak Sandwich with sautéed onions, peppers and jalapenos, sliced grilled steak and melty provolone cheese with chipotle mayonnaise.
Imagine grilled cheese meets Philly cheesesteak and you will have a good idea what this sandwich tastes like. It’s crispy and buttery on the outside and packed with melty cheese, grilled steak and sautéed peppers on the inside.
This is a great way to use leftover steak or grill thin cut rib-eyes as shown in the recipe. Either way you will love this sandwich.
Ingredients in Grilled Steak Sandwich
- Steak – Thin cut ribeye steak.
- Bread – Seattle Sourdough Baking Company French Bread.
- Peppers – Red and green bell pepper plus jalapeno if you like it hot.
- Onion – Caramelized yellow onion.
- Tomato – A Roma tomato to make things saucy.
- Cheese – Provolone and Chihuahua cheese.
- Chipotle – Diced chipotle in adobo sauce.
- Mayonnaise – Good mayonnaise such as Best Foods.
- Worcestershire – Used to marinade the steak.
- Liquid Smoke – Used to marinade the steak.
- Garlic Salt – Used to marinade the steak.
- Butter & Olive Oil – The combination allows for a nice crust on the sandwich.
Did you make the recipe? We want to see!
Tag @outwest.lifestyle on Instagram
Related Recipes
We’ve found a way to pack tons of flavor between to slices of bread. Here are a few of our favorite sandwiches you really need to try. Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs. Coca-Cola Pulled Pork Sliders are rich and tangy with creamy apple carrot slaw on a white cheddar toasted slider bun. Crispy, Hot Chicken Sandwich with Jalapeno Buttermilk Sauce is a spicy fried chicken breast tossed in spicy honey sauce, drizzled with jalapeno buttermilk then topped with fresh sliced mango.
Grilled Steak Sandwich
Ingredients
- 4 thin cut rib-eye steak
- 2 tbsp. Worcestershire sauce
- 1 drop liquid smoke
- 2 tsp. garlic salt
- 4 tbsp. olive oil divided
- 1/2 yellow onion sliced
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1 Roma tomato rough chopped
- 1 jalapeno sliced
- 2 tbsp. butter
- 8 slices Seattle Sourdough Company Classic French Round bread
- 12 slices provolone cheese
- 1 cup Chihuahua cheese
Chipotle Mayonnaise
- 2 tbsp. chipotle peppers in adobo sauce diced
- 2 cups mayonnaise
Instructions
- Place 4 thin cut rib-eye steaks in a large Ziplock bag. Add Worcestershire sauce, liquid smoke, garlic salt and 1 tbsp. olive oil to the bag. Marinade for about 30 minutes. Heat the BBQ to high while you wait and make the Chipotle Mayonnaise.
Chipotle Mayonnaise
- Combine diced chipotle peppers and mayonnaise together in a small bowl.
Make the Sandwich
- Grill the steaks until charred on both sides. Remove from grill and let rest while you sauté the peppers.
- Heat a sauté pan to medium high. Add 1 tbsp. olive oil, then add sliced peppers, onions and jalapeno. Sauté for 1-2 minutes. Add sliced Roma tomato. Continue cooking until peppers, onions and tomato are softened.
- Heat either a Blackstone grill or a large pan over medium high heat. If using a large pan, you will work in batches of 2 sandwiches at a time.
- Thinly slice rib-eye steaks. Prepare sandwiches for grilling. Spread a little chipotle mayo on each slice of bread, a layer of sliced rib-eye steak, a layer of the peppers and onions, 2 slices of provolone cheese and 1/4 of the chihuahua cheese. Add 1 tbsp. butter and 1 tbsp. olive oil. to the pan. Place sandwiches on grill until golden brown, flip and repeat on other side, adding more butter and olive oil to the pan. Cover with lid to help melt the cheese.
LEAVE A COMMENT
Leave a comment below – Let us know what you though of the recipe – God Bless.
