Italian Steak Sandwich

Italian Steak Sandwich

with Sautéed Peppers and Spinach Salad

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Sweet caramelized onions and peppers top this juicy balsamic-drizzled steak sammie. We've paired it with a classic sweet spinach salad for a crunchy, crisp and healthy finish!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

56 g

Onion, sliced

160 g

Sweet Bell Pepper

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Artisan Roll


¾ cup

Mozzarella Cheese, shredded


½ tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze


56 g

Baby Spinach

Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat44 g
Saturated Fat11 g
Carbohydrate64 g
Sugar12 g
Dietary Fiber5 g
Protein51 g
Cholesterol115 mg
Sodium1140 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce.

Core, then cut pepper into 1/2-inch strips. Halve rolls. Pat steak dry with paper towels. Sprinkle half the Italian Seasoning (use all for 4 ppl) all over steak, then season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate.


Add 1/2 tbsp oil (dbl for 4 ppl), then steak to the same pan. Sear until golden-brown, 1-2 min per side. (NOTE: It's okay if it doesn't cook all the way through at this step!) Remove pan from heat and transfer steak to a foil-lined baking sheet. Broil in the middle of the oven, until cooked to desired doneness, 4-7 min.**


While steak finishes cooking, whisk together half the balsamic glaze and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Set aside.


Thinly slice steak. Remove foil from baking sheet, then arrange rolls, cut-side up on the same baking sheet. Divide mayo between rolls. Top bottom roll with steak, then drizzle over remaining balsamic glaze. Add half the veggie mixture over top. Sprinkle cheese over veggies. Broil, in the middle of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on them so that they don't burn!)


Add spinach and remaining veggies to the large bowl with dressing. Season with salt and pepper, then toss to combine. Divide Italian sandwiches and spinach-pepper salad between plates.