Best 11 Italian Grilled Steak Sandwich Recipes

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Indulge in the tantalizing flavors of Italy with our grilled steak sandwich. This mouthwatering sandwich is bursting with bold and authentic Italian flavors that will transport your taste buds to the heart of Tuscany. Crafted with tender, juicy steak grilled to perfection and smothered with a flavorful marinade, this sandwich is sure to satisfy your craving for a hearty and delectable meal. Served on a toasted ciabatta roll and topped with a medley of roasted peppers, caramelized onions, and a zesty garlic spread, this sandwich is a symphony of textures and flavors. Accompany it with a side of crispy fries or a fresh garden salad for a complete and satisfying dining experience. Prepare to embark on a culinary journey with our Italian grilled steak sandwich, a dish that embodies the true essence of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

ITALIAN STEAK SANDWICH



Italian Steak Sandwich image

My husband created these sandwiches years ago, when we had just begun dating. He fixed them for my family, and we were hooked.-Julie Tullos, Clinton, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 12

1 pound frozen beef sandwich steaks, thawed
4 teaspoons canola oil, divided
1 medium sweet onion, chopped
3/4 cup julienned green pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped dill pickles
1/2 cup Italian salad dressing
1/2 cup chopped fresh tomato
1/4 cup chopped red onion
5 hard rolls, split
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the steaks in 2 teaspoons oil in batches over medium heat for 3-4 minutes or until no longer pink. Meanwhile, in another skillet, saute the sweet onion and green pepper in remaining oil until tender; sprinkle with salt and pepper. , In a small bowl, combine the pickles, salad dressing, tomato and red onion; set aside., Place the roll tops, cut side up, on a baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until cheese is melted. Place a steak on each roll bottom; top with onion mixture and pickle mixture. Replace roll tops.

Nutrition Facts : Calories 721 calories, Fat 49g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 1433mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein.

ITALIAN GRILLED STEAK SANDWICH



Italian Grilled Steak Sandwich image

If you need to feed a hungry crowd you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup reduced-sodium teriyaki sauce
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 beef flank steak (1 pound)
1 round loaf Italian bread (about 2 pounds), unsliced
4 plum tomatoes, chopped
4 green onions, thinly sliced
1/4 cup Greek olives, coarsely chopped
1/4 cup sliced pepperoni
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
2 cups fresh arugula

Steps:

  • Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

GRILLED ITALIAN SANDWICHES



Grilled Italian Sandwiches image

I made this for a family gathering and everyone raved about it. It's a fun recipe to grill for a crowd and can be adjusted according to everyone's favorite sandwich fillings. -Tammy Kriz, Marshall, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 16

1 small sweet yellow pepper, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
1 tablespoon olive oil
1/8 teaspoon salt
Dash pepper
1/2 cup butter, softened
1 tablespoon prepared mustard
2 teaspoons minced chives
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 loaf (18 ounces) unsliced Italian bread
6 ounces sliced provolone cheese
1/3 pound thinly sliced hard salami
6 ounces sliced cheddar cheese
1/3 pound sliced deli roast beef

Steps:

  • In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.

Nutrition Facts : Calories 364 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 862mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/4 pounds minute steak
1/2 cup chopped fresh parsley
1 1/2 cups giardiniera (pickled vegetables), plus 3 tablespoons brine from the jar
4 ciabatta rolls, split open
4 ounces sharp provolone, thinly sliced
Hot sauce, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside.
  • Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 891, Fat 66 grams, SaturatedFat 24 grams, Cholesterol 137 milligrams, Sodium 699 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 38 grams

STEAK SANDWICHES



Steak Sandwiches image

Provided by Giada De Laurentiis

Time 1h12m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 (12 to 14-ounce) rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 baguette (about 2 feet long), split lengthwise
2 cups lightly packed arugula

Steps:

  • Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
  • Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
  • Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

ITALIAN GRILLED CHEESE SANDWICHES



Italian Grilled Cheese Sandwiches image

I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results.

Provided by NYCDAVE

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 6

Number Of Ingredients 6

¼ cup unsalted butter
⅛ teaspoon garlic powder
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce

Steps:

  • Preheat your oven's broiler.
  • Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
  • Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
  • Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Nutrition Facts : Calories 394 calories, Carbohydrate 42 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 1031.9 mg, Sugar 12.5 g

ITALIAN STEAK SANDWICH



Italian Steak Sandwich image

This is an easy and tasty sandwich to make on a cool evening or for entertaining. It's easy to make ahead of time and warm up later.

Provided by LeAnne Conaway

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

12 steak, ums
1 green pepper, cut in slices
1 small onion, cut in slices
1 can mushroom
2 cups spaghetti sauce
1 tablespoon butter
3 cups shredded mozzarella cheese, cheeze
6 hoagie rolls

Steps:

  • Melt the butter in a skillet.
  • Saute the green pepper, onion, and mushrooms in the melted butter.
  • Add spaghetti sauce until the mixture is well coated and warm.
  • In separate skillet, fry the Steak Ums.
  • Be sure to drain the grease.
  • Mix the Steak Ums and Sauce mixture together.
  • Spoon onto a hoagie roll and top with mozarella cheese.
  • Microwave to melt the cheese, if necessary.

Nutrition Facts : Calories 426.9, Fat 19, SaturatedFat 9.2, Cholesterol 49.3, Sodium 1077.6, Carbohydrate 43.4, Fiber 2.3, Sugar 10.3, Protein 20.6

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

Embellish steak sandwiches Italian style, with pesto, sliced tomatoes and mozzarella.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon butter or margarine
1 medium onion, thinly sliced
4 beef cube steaks (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup basil pesto
4 kaiser rolls, split (toasted in oven if desired)
4 slices (about 3/4 oz each) mozzarella cheese
1 medium tomato, thinly sliced

Steps:

  • In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until tender; push to side of skillet.
  • Add beef steaks to skillet; sprinkle with salt and pepper. Cook 5 to 8 minutes, turning once, for medium doneness (160°F).
  • Spread pesto on cut sides of buns. Layer steaks, cheese, onion and tomato in buns.

Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 120 mg, Fiber 3 g, Protein 49 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g

GRILLED STEAK SANDWICH



Grilled Steak Sandwich image

Make and share this Grilled Steak Sandwich recipe from Food.com.

Provided by Trisha W

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb round steak (1/4 inch thick)
meat tenderizer (I prefer Adolphs)
1/2 cup butter, melted
3 tablespoons bottled steak sauce
2 tablespoons green onions, sliced
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon salt
6 slices French bread (1 inch thick slices)

Steps:

  • Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
  • Grease lightly and preheat griddle to 400 degrees.
  • Grill meat 2 to 3 minutes on each side; pepper to taste.
  • MAKE SAUCE by combining the butter through the salt and heating.
  • Toast the bread.
  • TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.

Nutrition Facts : Calories 414.3, Fat 20.2, SaturatedFat 11.1, Cholesterol 83.8, Sodium 676.9, Carbohydrate 34.2, Fiber 2, Sugar 0.6, Protein 23.1

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

Make and share this Italian Steak Sandwiches recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/2-3/4 lb shaved beef
1/2 lb fresh mushrooms, sliced
1 onion, thinly sliced
1/3 cup hot italian pepper, chopped
1/4 lb provolone cheese, sliced and divided into two portions
olive oil
2 grinder rolls
mayonnaise
lettuce
tomatoes

Steps:

  • With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft. Stir in peppers. Place in a bowl and keep warm.
  • Divide shaved beef into two portions and shape generally into same shape as grinder roll.
  • Meanwhile toast grinder rolls.
  • In same skillet as mushrooms were cooked heat a little more olive oil. Place two meat portions in hot skillet and brown. Flip over and immediately place cheese on each meat portion. Heat until cheese is melted.
  • Using spatula remove meat from skillet and place cheese side down in grinder rolls. Top with mushroom, onion, and pepper mixture.
  • Can top sandwich with lettuce, tomato, mayo, etc.

Nutrition Facts : Calories 1179, Fat 98.5, SaturatedFat 43.6, Cholesterol 151.7, Sodium 846.6, Carbohydrate 40.1, Fiber 3.4, Sugar 5.9, Protein 33.7

Tips:

  • Choose high-quality flank steak for the best flavor and texture.
  • Marinate the steak for at least 30 minutes to tenderize it and infuse it with flavor.
  • Grill the steak over medium-high heat to get a nice sear on the outside and a juicy, tender inside.
  • Let the steak rest for a few minutes before slicing it against the grain to ensure maximum tenderness.
  • Use a variety of toppings to create a flavorful and satisfying sandwich, such as grilled onions, peppers, mushrooms, cheese, and your favorite sauce.

Conclusion:

The Italian Grilled Steak Sandwich is a delicious and easy-to-make meal that is perfect for a summer cookout or a quick weeknight dinner. With its tender, flavorful steak, grilled vegetables, and melted cheese, this sandwich is sure to be a hit with everyone who tries it. So fire up your grill and give this recipe a try today!

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