Whether you are using leftover steak or grilling up a fresh batch, Italian Steak Sandwiches are always a tasty meal. I use a Bull Griddle or Bull Griddle Slide In Removeable for this recipe, but it can also quickly be grilled on a Bull Gas Grill. Italian steak sandwiches are a great way to use steak leftovers, although that rarely happens at my house. I love using the griddle to get the focaccia perfectly toasty, which dramatically adds to the flavor profile of this easy sandwich. The superior construction of the Bull Griddle heats evenly, allowing you to grill the steak and toast the bread evenly. Although I prefer a skirt or flank steak, thinly sliced ribeye or sirloin would also work wonderfully.
- 1 lbs Steak cooked & thinly sliced
- 1/4 cup Garlic Butter
- 1/4 cup Pesto
- 1/2 Red Onion thinly sliced
- 1 cup Baby Arugula & Spinach Blend
- 1/2 cup Roasted Red Bell Pepper
- 6 slices Provolone
- 2 loaves Focaccia Bread sliced in half
- Preheat the Bull Grilldle to medium-low heat. Spread the garlic butter over the inside of the focaccia. Once the Bull Griddle is preheated, place the bread on the griddle and grill until the bread is golden brown. Once the bread is golden, remove it from the griddle and wipe away any butter or bread remnants.
- Adjust the heat to medium, and if you are using leftover steak, add it and the roasted bell peppers to the griddle. If you are cooking fresh steak, cook it to your desired temperature and then combine it with the bell peppers. Once the steak is fully warmed, form the steak mixture into two loafed shapes and top with the provolone cheese. Close the grill lid and turn the heat off. Allow the cheese to melt for a few minutes.
- Spread a thin layer of pesto over the toasted sides of the bread. Transfer the steak mixture to the bottom halves of the bread. Garnish with the baby arugula and spinach blend. Add the top layer of the bread and slice.
- Enjoy immediately.