Jun 3, 2011

Philly-Style Steak Sandwiches with Grilled Onions and ProvoloneRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 5 stars

8 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 11 to 13 minutes | Special equipment: perforated grill pan

Grocery List

Fresh Produce

  • 3 garlic cloves
  • 1 red bell peppers
  • 1 yellow bell peppers
  • 1 yellow onions

Meat / Poultry / Seafood

  • 2 boneless rib eye steaks, each 8 to 10 oz and about 1" thick

Oil and Spices

  • 1 tsp dried oregano
  • 3 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • .5 tsp kosher salt


  • 8 slices provolone cheese


  • 4 ciabatta rolls


  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Kosher salt
  • Freshly ground black pepper

  • 2 boneless rib eye steaks, each 8 to 10 ounces and about 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 4 ciabatta rolls, split
  • 1 garlic clove, peeled
  • 8 thin slices provolone cheese, about 1 ounce each


  1. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.

  2. In a large bowl combine the onion, peppers, garlic, oil, and oregano. Season with salt and pepper and toss to coat evenly. Spread the vegetables on the grill pan in a single layer. Grill over direct high heat, with the lid closed as much as possible, until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a medium bowl.

  3. Cut the steaks lengthwise into ⅛-inch slices. Place the slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat. Grill the steak slices on the grill pan over direct high heat, with the lid closed as much as possible, until the meat begins to curl and brown, 4 to 6 minutes, turning occasionally. Wearing barbecue mitts, remove the pan from the grill and set it down on a heatproof surface.

  4. Brush the cooking grates clean. Lightly brush the cut sides of the rolls with oil and grill them over direct high heat until toasted, 30 seconds to 1 minute. Gently rub the garlic onto the toasted rolls.

  5. Build the sandwiches with cheese, meat, onions, and peppers. Serve warm.

8 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jan 15, 2014

Tim S

Great product! 22.5 in

I love this smoker! Read alot about this and finally bought one. The only complaint would be for some handles for the middle section. Love it!

Type of Griller


Would you recommend this recipe? YES

Rating: 4 stars

Feb 26, 2014

Frank E

WSM 22.5. One big, bad cooker.

I'm going on my 5th season with my WSM. Prior to that I had a Traeger pellet cooker for 3 years. While the pellet cooker was very convenient (especially on cold, snowy mornings) it never delivered the real wood smoke flavors I was looking for. Finally a friend loaned me his WSM to try out. I was hooked. Real BBQ. Cooked over charcoal and real wood chunks.

I sold my Traeger and bought a WSM and a Weber Performer Grill. Cooking over a real fire with real wood makes such a difference in flavor.

I still miss my Traeger on cold winter mornings. flipping a switch is very easy. But I'll trade convenience for real BBQ flavor any day.

*** Note: The WSM is very easy to light and control.

Type of Griller


Would you recommend this recipe? YES

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Philly-Style Steak Sandwiches with Grilled Onions and Provolone