Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella
Easy Homemade Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella — A Healthy, Traditional Twist
There’s something comfortingly magical about a sandwich that hits all the senses: the sizzle of meat on the grill, the sweet crunch of bell peppers, and melted mozzarella stretching with every bite. My Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella is one of those weeknight heroes that started as a weekend backyard sandwich and quickly became a family favorite. Serve it for a cozy weeknight dinner, a casual Sunday family meal, game-day gatherings, or even a laid-back holiday spread.
Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella features juicy sirloin, caramelized onions, colorful bell peppers, and gooey mozzarella — simple, traditional ingredients made better by a quick grill and homemade love.
🧂 Ingredients:
- 1 lb (450 g) sirloin steak (about 1-inch thick)
- 1 tablespoon olive oil (plus extra for the peppers/onions)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (or 2 cloves garlic, minced)
- 1 large yellow onion, thinly sliced
- 2 bell peppers (mix red and green for color), thinly sliced
- 4 sub rolls or hoagie buns (use whole-grain for a healthier option)
- 8 oz (225 g) fresh mozzarella, sliced or shredded
- 1 tablespoon butter (optional, for toasting rolls)
- 1 tablespoon balsamic vinegar (optional, for sweeter caramelized veggies)
- Fresh parsley or oregano, chopped (optional garnish)
- Hot sauce or pickled jalapeños (optional, for a spicy kick)
Variations for quantities:
- Serves 4 (about 1/4 lb steak per sandwich). Scale up for guests.
👩🍳 Directions:
- Prep the steak: Pat the sirloin dry. Rub with 1 tbsp olive oil, kosher salt, black pepper, and garlic powder. Let rest 10–15 minutes at room temperature.
Tip: Room-temp meat grills more evenly. - Preheat grill (or grill pan) to medium-high (about 400°F / 200°C). If using a skillet, heat over medium-high heat until hot.
Tip: A cast-iron grill pan gives great sear marks. - Cook the steak: Grill the sirloin 4–6 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) or longer for desired doneness. Remove and let rest 8–10 minutes.
Tip: Use an instant-read thermometer for accuracy. - Slice the rested steak thinly across the grain. This keeps each bite tender and easy to chew.
Tip: Slightly freezing the cooked steak for 10–15 minutes makes ultra-thin slicing easier. - Sauté the veggies: While steak rests, heat 1 tbsp olive oil in a skillet over medium heat. Add onions and bell peppers and cook 8–12 minutes, stirring occasionally, until soft and lightly caramelized. Add 1 tbsp balsamic vinegar in the last 2 minutes for depth (optional). Season to taste with salt and pepper.
Tip: Cook low and slow for sweeter veggies; high heat gives char. - Assemble the sandwiches: Split rolls and lightly butter and toast on the grill or in a pan for 1–2 minutes until golden. Layer sliced steak, then piled sautéed peppers and onions, and top with mozzarella.
- Melt the cheese: Return sandwiches to the grill or under a broiler for 2–4 minutes until mozzarella is melted and gooey. Covering briefly helps the cheese melt evenly.
- Serve hot: Garnish with fresh parsley or a drizzle of olive oil. Add hot sauce or pickled jalapeños if you like heat. Enjoy immediately.
Total hands-on time: ~25–35 minutes. Total time including resting: ~45 minutes.
💡 Tips & Variations:
- Low-carb / Keto: Skip the rolls and serve on large grilled portobello caps or wrapped in butter lettuce leaves. Use full-fat mozzarella.
- Gluten-free: Use gluten-free sub rolls or serve in a gluten-free wrap.
- Vegetarian/Vegan: Swap sirloin for thinly sliced, marinated seitan, or charred portobello and use vegan mozzarella. Sautéed peppers and onions stay the same.
- Leaner option: Use a trimmed flank steak or turkey sirloin for lower fat while keeping high protein.
- Cheese swap: For a more traditional Philly flavor, substitute provolone or a blend of provolone and mozzarella.
- Make-ahead: Slice and marinate steak up to 24 hours ahead. Veggies can be cooked and refrigerated; reheat before assembling.
- Leftovers: Store components separately in airtight containers. Cooked steak and veggies keep 3–4 days in the fridge. Reheat in a skillet or oven at 350°F (175°C) for 8–10 minutes to maintain texture. Sandwiches are best assembled just before eating.
- Freezing tip: Freeze only the cooked sliced steak (not the bread) for up to 2 months. Thaw overnight in the fridge and reheat gently.
Serving ideas:
- Pair with a simple green salad, roasted sweet potato wedges, or tangy coleslaw.
- For a lighter plate, serve half a sandwich accompanied by a tomato-cucumber salad.
🩺 Health & Lifestyle Tie-in:
This grilled cheesesteak balances protein-rich sirloin with vitamin-packed bell peppers and onions. Sirloin provides lean protein and iron, while peppers add vitamin C and antioxidants — great for immune support. Using olive oil and moderate portions keeps the sandwich heart-healthier than deep-fried alternatives. Cooking at home more often not only helps you eat healthier but also saves money compared with frequent takeout — a small step toward better financial and health wellbeing (and potentially lower health costs over time).
❤️ Conclusion:
This Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella is easy, comforting, and adaptable — a homemade classic for busy weeknights or leisurely weekends. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any tasty twists you add!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella
Ingredients
Method
- Pat the sirloin dry. Rub it with 1 tablespoon of olive oil, kosher salt, black pepper, and garlic powder. Let rest for 10–15 minutes at room temperature.
- Preheat grill (or grill pan) to medium-high (about 400°F / 200°C). If using a skillet, heat over medium-high heat until hot.
- Grill the sirloin for 4–6 minutes per side for medium-rare or longer for desired doneness. Remove and let rest for 8–10 minutes.
- Slice the rested steak thinly across the grain.
- While the steak rests, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions and bell peppers and cook for 8–12 minutes, stirring occasionally, until soft and lightly caramelized.
- Add 1 tablespoon of balsamic vinegar in the last 2 minutes for depth (optional). Season to taste with salt and pepper.
- Split the rolls and lightly butter and toast them on the grill or in a pan for 1–2 minutes until golden.
- Layer sliced steak, then sautéed peppers and onions, and top with mozzarella.
- Return sandwiches to the grill or under a broiler for 2–4 minutes until mozzarella is melted and gooey.
- Garnish with fresh parsley or a drizzle of olive oil. Add hot sauce or pickled jalapeños if you like heat. Enjoy immediately.
