Philly-licious Steak Sandwich

We’ve blended the flavors of two great American cities – Philadelphia and Chicago – to create a steak sandwich packed with bold flavor.

Ingredients

  • 1 1/2 lb flank steak, room temperature for even grilling
  • 1 red bell pepper, seeds and stem removed, cut into 3 pieces
  • 1 tbsp canola oil for brushing
  • 2 tsp Weber® Chicago Steak® Seasoning
  • 1 baguette
  • 14 cup olive oil
  • 1 clove crushed garlic
  • 6-8 slice sharp provolone cheese
  • 1 tsp red wine vinegar
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

  1. Heat a gas grill to medium heat. Lightly brush the flank steak and red bell pepper with canola oil and season with Weber® Chicago Steak Seasoning.
  2. Grill the peppers until soft and lightly charred.
  3. Grill the steak until nicely marked on both sides, flipping only once. An instant read thermometer should read 135°F – 140°F when it comes off the grill. This will rest to medium. Allow meat to rest 10 minutes before slicing.
  4. Using a serrated knife, slice the baguette and remove the center. Whisk together the olive oil, Weber Chicago Steak Seasoning and crushed garlic. Brush the inside of the baguette with this mixture, then line the baguette with sharp provolone.
  5. Toast the bread boat on the hot grill until cheese melts.
  6. While steak is resting, thinly slice the red bell peppers and toss with red wine vinegar.
  7. Thinly slice the steak against the grain. Fill baguette with sliced steak, then top with bell peppers. Drizzle with some of the remaining oil and sprinkle with chopped parsley.
  8. Cut sandwich into 4-6 appetizer servings.

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