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Pepper Steak Sandwiches
Recipes
Pepper Steak Sandwiches

Ingredients

  • ½ loaf Bakery Italian Five-Grain bread
  • 1 cup roasted red peppers, thinly sliced
  • 1 lb boneless grilling steaks (such as ribeye, NY strip, or top sirloin), very thinly sliced
  • 1 tablespoon dried Italian seasoning, divided
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 cup spicy (or traditional) pasta sauce
  • 1 cup sliced pepperoncini peppers
  • 4 tablespoons Bakery garlic spread (or softened butter), divided
  • 4 (1-oz) slices provolone cheese

Prep

    • Preheat oven to 425°F.
    • Slice bread diagonally into eight ½-inch-thick slices. Slice red peppers.
    • Slice steak very thinly, cutting across the grain of the meat (wash hands).

Steps

    1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season steak with Italian seasoning, salt, pepper, and oil. Place steak slices in single layer in pan; cook and stir 2–3 minutes or until browned.
    2. Add pasta sauce, red peppers, and pepperoncini over steak. Reduce heat to medium-low; cook and stir 3–4 more minutes or until sauce is hot. Remove pan from heat; cover to keep warm.
    3. Spread 1 ½ teaspoons garlic spread on each slice of bread. Place bread on baking sheet; bake 4–5 minutes or until toasted.
    4. Divide steak mixture evenly over 4 bread slices and top each with 1 cheese slice. Assemble sandwiches and serve.