Steak Sandwich with Peppers

Prep Time:
30 mins
Total Time:
30 mins

Repurpose leftover steak in this cheesesteak-inspired sandwich.


  • 1 tablespoon olive oil

  • 1 medium onion, halved and sliced into ¼-inch-thick wedges

  • 1 red bell pepper (ribs and seeds removed), thinly sliced lengthwise

  • 1 green bell pepper (ribs and seeds removed), thinly sliced lengthwise

  • Coarse salt and ground pepper

  • 2 tablespoons red-wine vinegar

  • Reserved Chili-Rubbed Skirt Steak, very thinly sliced, or or 1 1/2 pounds cooked skirt steak

  • 4 crusty Italian hero rolls (about 3 ounces each), split in half horizontally, insides torn out to form a hollow

  • 6 ounces thinly sliced (about 10 slices) pepper Jack cheese


  1. Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.

  2. Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board.


Cook's Notes

If you can't get thinly sliced pepper Jack cheese at the deli counter, buy it coarsely grated from the dairy aisle instead.

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