Italian Cheesesteak Recipe
This Italian Cheesesteak recipe is a version of the famous Philly cheesesteak sandwich that is overflowing with thinly sliced skirt steak, garlic, onions and peppers, nutty fontina cheese and homemade basil pesto.
Even though Ribeye is the steak of choice for Philly Cheesesteak sandwiches as it is well-marbled and tender when cooked. However, the cut chosen here is skirt steak which is leaner but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using skirt steak
Heat 2 tbsp of the oil in a frying pan over medium heat. Add the bell pepper, onion, and garlic and cook, stirring, until tender, 5-8 minutes. Remove from the heat, stir in the vinegar, and season with salt and pepper. Set aside.
Preheat the sandwich grill. Season the steak with salt and black pepper.
Place the steak on the grill, close the top plate, and cook the steak until charred
on the outside and medium-rare on the inside, 3-4 minutes. Transfer the steak
to a plate, keeping the grill on and wiping the grill plates clean.
Brush the crust sides of the rolls with the remaining 1 tbsp oil. Spread the
cut sides with pesto. Slice the steak thinly. On the bottom half of each roll,
layer the steak, fontina, and onion-pepper mixture, dividing them evenly.
Cover with the top halves of the rolls, pesto sides down, and press gently.
Place the Italian Cheesesteak panini in the grill, close the top plate, and cook until the bread is golden and toasted, the steak is warmed, and the cheese is melted,
3-5 minutes. Serve.
Italian Cheesesteak Recipe Ingredients
2 long Italian rolls, split
3 tbsp olive oil
1 seeded and sliced small red bell pepper
1 sliced yellow onion
2 cloves garlic, minced
1 tbsp balsamic vinegar
3/4 lb thin skirt steak
1/4 lb thinly sliced fontina cheese
1/4 cup basil pesto