Italian Appetisers


Creating this Italian steak sandwich is like painting a masterpiece. One stroke at a time, one ingredient at a time until it’s finished.


This Italian steak sandwich will surely become a family favorite. It melts in your mouth as the flavors roll off your tongue.


2 to 6 fillet mignon around 3/4 of an inch thick depending how many sandwiches you want to make. You could also use a nice lean butt steak or New York strip steaks but I prefer the fillet.

1 can of diced plum tomatoes

1 green bell pepper sliced

1 red bell pepper sliced

1 onion sliced

8 baby portobello mushrooms sliced

4 or 5 cloves of garlic crushed

1 tsp of dried oregano

1 tsp of dried basil

1 tsp of fresh ground black pepper

salt to taste

1/4 cup of Parmesan cheese

3 0r 4 Tbls butter

2 to 6 Italian dinner rolls 



Sprinkle steaks with salt, pepper, oregano and basil.

Broil steaks however you like them, medium, rare or well done. 

Saute the vegetables in oil until soft and a little browned then add the tomatoes for a few minutes.

Slice dinner rolls in half and spread with butter and garlic.

Sprinkle rolls with a little oregano and Parmesan cheese.

Broil until golden brown. Watch the broiler and don’t walk away. I burn garlic bread all the time. I should take my own advice.

Place the steaks on the garlic bread and pile on the peppers and tomato mixture and your ready to mangia. 





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