Open-Faced Cheesesteak Sandwiches

(from castro15’s recipe box)

Categories: Grilling


  • 1 lb. flank steak, thinly sliced across the grain
  • 8 mini tricolor sweet peppers, halved and seeded
  • 1/2 cup thinly sliced onion
  • 1/4 cup zesty Italian dressing
  • 2 garlic cloves, minced
  • 1 tsp Worcestershire
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp. butter, melted
  • 4 slices Texas toast
  • 4 slices provolone cheese
  • Garnish: chopped fresh parsley


  1. In a large bowl, toss together steak, peppers, onion, Italian dressing, garlic, Worcestershire, salt and pepper. Divide mixture among 4 sheets of heavy-duty foil. Fold up each packet, and crimp edges to seal.

  2. Grill packets over fire for 5 minutes.

  3. Brush melted butter onto both sides of bread slices; grill until toasted on both sides.

  4. Carefully open packets and top each with one slices cheese. Cook until cheese is melted, about 2 minutes more. Serve steak mixture on grilled bread. Sprinkle with parsley.

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