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Peperonata Cheese Steak Sandwich

Recipe Image: Peperonata Cheese Steak Sandwich

Thinly sliced grilled sirloin with roasted peppers and onions and plenty of melted provolone on a toasted sub roll. Yo! Check this out. A Philly Cheese Steak with an Italian accent: thinly sliced marinated sirloin cooked on a griddle with flame-roasted peppers and onions, topped with melted provolone cheese and scooped onto a toasted sub roll.


Ingredient Measurement
Beef top sirloin, 1 1/2" thick 56.0 oz
Olive oil 3.0 fl oz
Balsamic vinegar 1.5 fl oz
Garlic, minced 1.5 tsp
Salt 1.5 tsp
Black pepper, ground 1.5 tsp
Sugar 0.5 tsp
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Olive oil 5.5 fl oz
Provolone cheese slices 22.0 count
Submarine rolls, split, grilled/toasted 11.0 count


  • Partially freeze top sirloin and slice paper thin.
  • Combine beef, olive oil, vinegar, garlic, salt, black pepper and sugar in stainless bowl. Blend and marinate for at least 3 hours.
  • For each sandwich, place 1/4 fl.oz. olive oil on 375°F grill along with 5-1/2 oz. of beef.
  • Place 3-1/2 oz. RoastWorks Flame-Roasted Peppers & Onions with 1/4 fl.oz. olive oil on grill.
  • When moisture has evaporated from peppers, combine with the meat. Add 2 slices of provolone to top and melt.
  • Use a spatula to scoop onto toasted roll. Serve.

Yield: 11.0 Servings (1.0 sandwich)


RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb