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Grilled Cheesesteak with Sirloin, Bell Peppers & Mozzarella

A delicious grilled cheesesteak featuring juicy sirloin, caramelized onions, colorful bell peppers, and gooey mozzarella. Perfect for a cozy weeknight dinner or game-day gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1 lb 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
For the Vegetables
  • 1 large yellow onion, thinly sliced
  • 2 pieces bell peppers (mix red and green for color), thinly sliced
  • 1 tablespoon balsamic vinegar optional, for sweeter caramelized veggies
For the Sandwich
  • 4 pieces sub rolls or hoagie buns use whole-grain for a healthier option
  • 8 oz fresh mozzarella, sliced or shredded
  • 1 tablespoon butter optional, for toasting rolls
  • Fresh parsley or oregano chopped optional garnish
  • Hot sauce or pickled jalapeños optional, for a spicy kick

Method
 

Preparation
  1. 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.
  2. Preheat grill (or grill pan) to medium-high (about 400°F / 200°C). If using a skillet, heat over medium-high heat until hot.
Cooking the Steak
  1. 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.
  2. Slice the rested steak thinly across the grain.
Sautéing the Vegetables
  1. 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.
  2. Add 1 tablespoon of balsamic vinegar in the last 2 minutes for depth (optional). Season to taste with salt and pepper.
Assembling the Sandwich
  1. Split the rolls and lightly butter and toast them on the grill or in a pan for 1–2 minutes until golden.
  2. Layer sliced steak, then sautéed peppers and onions, and top with mozzarella.
Melt the Cheese
  1. Return sandwiches to the grill or under a broiler for 2–4 minutes until mozzarella is melted and gooey.
Serving
  1. Garnish with fresh parsley or a drizzle of olive oil. Add hot sauce or pickled jalapeños if you like heat. Enjoy immediately.

Notes

For low-carb/keto, skip the rolls and serve on portobello caps. For vegetarian options, swap sirloin for marinated seitan or charred portobello. Can be made ahead and stored separately.