Sicilian Steak Sandwich

This Italian riff on the classic Philly Cheesesteak is a meal on a bun. Tender tri-tip steak is pan fried with onion, bell peppers, and hot peppers, then topped with blue cheese and aged provolone.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 681 Calories

Ingredients

• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• ½ lemon, juiced
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 teaspoon Italian seasoning
• 2 tablespoons mayonnaise
• 1 tablespoon capers
• ¼ teaspoon red pepper flakes
• 1 cup sliced mushrooms
• 1 (6.5 ounce) jar marinated artichoke hearts, drained
• ¼ cup crumbled Gorgonzola cheese
• Filling:
• 4 Italian-style hoagie buns, split lengthwise
• 1 onion, sliced thin
• 1 anchovy fillet (Optional)
• 1 tablespoon Marsala wine
• Artichoke Aioli:
• 1 ½ pounds beef tri-tip steak, thinly sliced
• 1 yellow bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• ¼ cup pickled sweet and hot pepper rings
• ¼ cup garlic basil spread (see footnote for recipe link)
• 12 slices aged provolone cheese
• Assembly:

Recipe Instructions

Step 1

Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.

Step 2

Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.

Step 3

Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.

Step 4

Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.