Photo: Eaters Collective
Smoky Steak Sandwiches with Peppers and Onions
9 ingredients
Serves 4.
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Hickory smoked sea salt lends a rich, smoky flavor to these sandwiches, which are cooked entirely on a backyard grill. Combining juicy steak with bell peppers, red onions and provolone cheese, the sandwiches make a satisfying summer meal.
Estimated Nutrition (whole recipe, rough)
300
Calories
10g
Protein
22g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red onion, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 green bell pepper, seeded and cut into 1/4-inch strips
- 4 Tbs. olive oil
- Hickory smoked sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. New York strip sirloin, thinly sliced
- 4 French sandwich rolls, split lengthwise, with one long side intact
- 6 oz. provolone cheese, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes