Ingredients
Scale
- 8 oz beefNY strip or ribeye, thinly sliced
- 4 Italian rolls (6″ long, crusty)
- 4 slices provolone cheese
- 1 tbsp olive oil
- 1/2 bell pepper (any color), thin slices
- 1/4 cup red onion, thinly sliced
- 2 tbsp giardiniera (spicy Italian pickled vegetables), chopped
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Heat a grill pan or skillet over high heat. Lightly oil the surface.
- Season beef slices with garlic powder, salt, and pepper. Sear for 1–2 minutes per side until charred but still juicy; set aside.
- In the same pan, sauté bell peppers and onions over medium heat for 4–5 minutes until tender和 slightly caramelized.
- Slice rolls Lengthwise, not all the way through, to create sturdy pockets. Toast lightly if desired.
- Layer provolone on bottom halves of rolls, add beef slices, roasted peppers, onions, and a spoonful of chopped giardiniera.
- Cover with top halves and press gently. Serve immediately with extra giardiniera on the side.
Notes
- For authenticity, use a soft-but-sturdy Chicago-style Italian roll — think Panini or roll from a local bakery.
- Don’t skip the giardiniera — it adds critical tang and spice to balance the richness.
- Leftover beef can be repurposed into sandwiches the next day; reheat gently in a covered skillet.
- Prep Time: 10 min
- Cook Time: 15 min
- Method: Grilling and Sautéing
- Cuisine: Italian-American
- Diet: Low-Carb Options Available
Nutrition
- Serving Size: 1 sandwich
- Calories: 580 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
