Italian Steak Sandwich on the Plancha

Whether you're using up leftover steak or firing up something fresh, an Italian steak sandwich is one of those meals that always hits the spot. Thinly sliced sirloin, sweet peppers, onions, and melted cheese piled into a crusty roll — it's proper plancha cooking at its best. Quick, satisfying, and brilliant for a midweek treat or feeding a crowd at the weekend.

Ingredients

• 500g sirloin steak, thinly sliced against the grain
• 2 peppers (mixed colours), thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, finely minced
• 2 tbsp olive oil
• 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
• ½ tsp smoked paprika
• Salt and freshly ground black pepper
• 4 crusty Italian-style rolls or ciabatta rolls, split
• 100g provolone or mozzarella, sliced (or a good melting cheddar if that's what you have)
• A handful of fresh rocket, to serve
• Mayonnaise or garlic aioli, to serve (optional)

Method

1. Get your plancha or griddle up to a high heat — you want it properly hot before the steak goes on. Brush the surface lightly with olive oil.
2. Season the sliced steak with salt, pepper, smoked paprika, and the dried Italian herbs. Toss to coat evenly.
3. Add the sliced onions to the plancha with a splash of olive oil and cook for 6–8 minutes, stirring occasionally, until softened and starting to colour. Push them to the side.
4. Add the sliced peppers to the plancha and cook for 4–5 minutes until they begin to soften and char slightly at the edges. Mix with the onions and keep warm on a cooler part of the griddle.
5. Turn the heat back up and lay the steak slices flat across the hot surface. Cook for 2–3 minutes per side for medium, or until cooked to your liking. Sirloin can be served with a little pink in the middle — that's the joy of whole cuts.
6. Add the garlic to the steak and veg mixture and toss everything together for another minute.
7. Lay the cheese slices over the steak and veg pile, then tent a piece of foil loosely over the top for 1–2 minutes to help it melt.
8. Meanwhile, place the rolls cut-side down on a cooler part of the plancha for 1–2 minutes until lightly toasted.
9. Spread the rolls with mayonnaise or aioli if using, pile in the steak and veg mixture, top with fresh rocket, and serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.