These Grilled Pepper Steak Sandwiches are a backyard barbecue classic that delivers bold, savory flavor in every bite. The star is a tender 1-inch sirloin steak, marinated briefly in a pungent blend of Dijon mustard, dried oregano, garlic, and black pepper. While the steak sizzles on the grill, a foil packet of colorful bell peppers, green onions, and fresh basil steams in its own juices, becoming sweet and tender. The result is a perfect contrast of textures: the crisp, charred exterior of the beef against the soft, juicy vegetables. Served on toasted crusty rolls, this dish is hearty enough for a summer dinner yet easy enough for a quick weeknight meal. It’s a satisfying, family-friendly favorite that brings the vibrant tastes of the grill directly to your sandwich plate.
Grilled Pepper Steak Sandwiches
Description
These Grilled Pepper Steak Sandwiches are a backyard barbecue classic that delivers bold, savory flavor in every bite. The star is a tender 1-inch sirloin steak, marinated briefly in a pungent blend of Dijon mustard, dried oregano, garlic, and black pepper. While the steak sizzles on the grill, a foil packet of colorful bell peppers, green onions, and fresh basil steams in its own juices, becoming sweet and tender. The result is a perfect contrast of textures: the crisp, charred exterior of the beef against the soft, juicy vegetables. Served on toasted crusty rolls, this dish is hearty enough for a summer dinner yet easy enough for a quick weeknight meal. It&# 226;ÂÂs a satisfying, family-friendly favorite that brings the vibrant tastes of the grill directly to your sandwich plate.Ingredients
Directions
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In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1 minced garlic clove, and 1/2 teaspoon black pepper to create the marinade.
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Trim excess fat from the sirloin steak and spread the mustard mixture evenly over both sides of the meat.
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Place sliced red and green bell peppers, chopped green onions, 1 minced garlic clove, and 1 tablespoon chopped fresh basil in the center of a large sheet of heavy-duty aluminum foil.
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Drizzle the vegetables with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper; toss lightly to coat.
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Fold the foil over the vegetables to create a sealed packet, ensuring no steam escapes.
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Preheat a grill to high heat and lightly grease the grates.
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Place the marinated steak and the foil packet on the grill.
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Grill the steak, turning once, for about 10 minutes for medium-rare or until desired doneness is reached.
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Cook the foil packet until puffed and the peppers are tender, approximately 10-15 minutes.
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Remove the steak from the grill, transfer to a cutting board, tent with foil, and let rest for 5 minutes.
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Slice each crusty roll horizontally in half, leaving one side attached like a hinge.
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Slice the rested steak against the grain and stack onto the rolls.
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Top the steak with the warm grilled pepper mixture and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 251.9kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 3.3g17%
- Cholesterol 84.0mg29%
- Sodium 74.9mg4%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 33.3g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the steak against the grain to ensure maximum tenderness.
If you prefer a more intense char on the peppers, grill them directly on the grates instead of in a foil packet, but watch closely to prevent burning.
Leftover steak and peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Substitute sirloin with ribeye for a richer flavor, or use chicken breasts for a lighter option.
