These mouthwatering steak sandwiches start with grilled peperoncini beef marinated in a zesty pepper sauce. Smothered in gooey mozzarella cheese, they are absolutely incredible!
Grilled Peperoncini Beef
I am super excited to tell you that I started a charcoal grill all by myself this weekend! I’ve used a gas grill before, but a charcoal grill is a beast of a different nature…or so I thought.
I simply followed the directions on the lighter fluid bottle and I had perfectly ashed briquettes!
If you don’t have a grill, you can sear them on the stove in a cast iron pan. Either way you’ll definitely want to make these grilled peperoncini beef sandwiches.
They are similar to slow-cooker peperoncini beef recipes, but I wanted to put a summer spin on them. Enter the peperoncini marinade!
It’s ridiculously delicious and easy. Simply blitz half a jar of Mezzetta Golden Greek Peperoncini peppers with some Italian dressing and let your steaks take a bath. The bold, flavorful brine does all the work.
After grilling them to juicy, charred perfection (I like mine medium rare, my husband loves his crisp and chewy), I serve these steaks on toasted french rolls and smother them in gooey, melted mozzarella cheese.
Topped with extra peperoncini which cuts through the richness of the of the steak and cheese, these sandwiches are perfection.
So yeah, my first time using a charcoal grill and I knocked it out of the park with a grand slam.
I’m even more excited that next week we are moving to a house with a huge patio and a gorgeous view! Next time I’ll grill some steak for my favorite Jibarito recipe (fried plantain sandwich).
With the first day of summer just around the corner, I cannot wait for all the entertaining and barbecues to come!
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This post was sponsored by Mezzetta. Thanks to the brands who make this blog possible!