Grilled Filet Mignon Sandwich with Peppers and Onions
These grilled filet mignon sandwiches are like cheesesteaks taken up a notch. They are made with tender grilled filet mignon, melty cheese, and smoky peppers and onions piled onto toasted rolls. Everything cooks on the grill, which adds extra flavor and keeps cleanup simple for an easy dinner that feels a little more special than the usual sandwich night.
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Recipe Highlights
Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes
Serves: 2 – Easy to scale
Smoky Grilled Flavor – Cooking the steak, peppers, and onions on the grill adds smoky flavor and keeps cleanup simple.
Ingredient notes
Rolls – Use sturdy rolls that can hold the steak and juices without falling apart. Ciabatta, baguette onion rolls, or crusty dinner rolls all work well.
Beef filet mignon steaks – Filet mignon cooks quickly and stays tender on the grill. Sirloin or tri-tip can be used instead, but they won’t be quite as tender.
Bell peppers – Use any color peppers you like. Green peppers add a more traditional cheesesteak flavor, while red, orange, or yellow peppers are a little sweeter.
Onion – Sweet onions add mild flavor, while red onions give the sandwiches a slightly sharper bite.
Cheese – Provolone melts well and keeps the flavor classic, but American, mozzarella, pepper jack, or cheddar also work.
How to Make a Grilled Filet Mignon Sandwich
Prepare the ingredients: rinse and trim the pepper and onion and coat them with a little olive oil. Preheat the grill at medium-high heat and season the steak with sea salt, and cracked black pepper.
STEP 1: Once the grill is hot, place the steaks onto the grill and cook for a few minutes on high to sear in the flavor. Reduce the heat to medium, flip over, and add the vegetables. Continue to cook until the steak is cooked to your preference.
STEP 2: Remove the steaks and vegetables from the grill. Let the steaks rest for about 5 to 10 minutes. Use a sharp knife to slice the steak into thin slices and vegetables. Assemble the sandwiches on your favorite bread or rolls.
The Best Cut of Beef for a Steak Sandwich
Many cuts of beef can be used in steak sandwiches, such as flank steak, London broil, top sirloin, skirt steak, tri-tip, and of course, filet mignon (or beef tenderloin), which is my favorite. Filet mignon is tender and flavorful, and can be sliced slightly thicker for a hearty sandwich because it is so tender.
When choosing a beef filet, look for one that is deep red and appears to be well trimmed with a little bit of marbling.
Make it Your Own
This cheesesteak recipe is easy to change depending on what you have or the flavor you want.
- Add more vegetables – Top the sandwiches with romaine, arugula, sliced tomatoes, avocado, or thinly sliced raw onions for extra texture and flavor.
- Change the cheese – Provolone keeps the flavor classic, but cheddar, mozzarella, gruyere, pepper jack, blue cheese, feta, or goat cheese all work too.
- Lower carb – Serve the steak and vegetables open-faced on toasted bread or skip the rolls altogether.
- Caramelized onions – Swap the grilled onions for caramelized onions if you want a deeper, slightly sweeter flavor.
How to Make a Skillet Steak sandwich
If you don’t have a grill, you can easily make this sandwich in a skillet. I have found that a cast iron skillet works best. Season the meat and prepare the ingredients as per the recipe card. Heat a large skillet over medium-high heat and add olive oil.
Add the filet steak and cook it for a few minutes on each side until it reaches your desired level of doneness – about 130°F to 145°F for medium rare to medium.
Remove it from the heat and let it rest for 5 to 10 minutes. Add the peppers and onions and toss them in the skillet; cook until tender.
How to Store Leftovers
Beef filet sandwiches are best when eaten just after cooking them. But in the event you do have leftovers, store the room-temperature beef, and peppers in the refrigerator in an airtight container for up to 3 days. The rolls can be stored separately at room temperature.
Serving Suggestions
Serve these tasty sandwiches as a main course with a garden salad, potato salad or coleslaw on the side for a complete meal.
Tips
- Beef cooks best when it is at room temperature. Allow the steak to reach room temperature by removing it from the fridge for about 30 minutes before grilling.
- Searing the meat helps to lock in the juices. Before adding the food to the grill, make sure the grill is very hot, then brush olive oil onto the grates just before adding the food.
- Resting the meat also helps to lock the juices in. Let the beef rest for at least 5 minutes before slicing it.
- Cut the peppers into halves or quarters before cooking them. This will keep them from falling through the grill grates or use a grill topper for the peppers.
- Slice onions at least a half-inch thick in size. This will keep the onion slices from falling through the grates. Use a skewer to hold the layers of the onion together on the grill.
- Sprinkle some sea or kosher salt and crushed black peppercorns 15 to 30 minutes before cooking. This step is not mandatory, and you can use your preferred beef seasoning or skip it altogether.
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Click on serving size to scale this recipe
Filet Mignon Sandwich
Equipment
Ingredients
- 3/4 pound filet mignon
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 1 to 1 1/2 tablespoons olive oil
- 2 ounces provolone cheese
- 2 Rolls
Instructions
- Pre-heat the grill on medium- high heat
- While the grill heats, prepare the vegetables. Cut the peppers into halves or quarters and slice the onions into thick slices so they stay together on the grill.
- Lightly brush the vegetables with olive oil.
- Season the room temperature steaks evenly with the spice rub
- Once the grill is hot, lightly oil the grates. Place the steaks on the grill and cook for 2 to 3 minutes over medium-high heat. Reduce the heat to medium, flip, and continue cooking until the steak reaches your preferred doneness.
- Add the peppers and onions to the grill while the steak cooks. Grill the vegetables for 4 to 5 minutes per side until tender and lightly charred.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing.
- Remove the vegetables from the grill and cut them into slices
- Slice the steak
- Fill the rolls with steak, peppers, onions, and cheese. Serve warm.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
While these sandwiches taste best when they are fresh off the grill, you can assemble them ahead of time and store them in the refrigerator. When serving them, reheat them in a preheated oven at a low temperature (275 to 300 degrees f) until they are warmed through.
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I came across this recipe and couldn’t resist to try it, as the name cheesesteak is very attractive, especially for a cheese lover like me. going through this recipe, I found this ingredient ‘The Spice House “Back of the Yards” butchers rub’. I have never heard of it before. Where can I find it? Or what can be its substitute?
Hi Corrie. The Spice house has a website and you can buy it from there or you can substitute with a good quality steak seasoning that’s made with garlic powder, and ground pepper and herbs. It’s very similar to Montreal Steak Seasoning which would work too. I hope this helps! and I apologize for replying so late!