Grilled Filet Mignon Sandwich with Peppers and Onions
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This filet mignon sandwich is flavor-packed! It’s made with melt-in-your-mouth beef filet, grilled peppers, and onions tucked into a delicious roll; the perfect sandwich for lunch or dinner.
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When I want a steak sandwich that hits the spot, my first choice is a filet mignon grilled steak sandwich. Filet mignon is tender, flavorful and perfect for any sandwiches which is pure indulgence.
Why you will love this recipe
- It’s easy to make and perfect for dinner or appetizers!
- Flavor! Beef tenderloin is tender and juicy; perfect for a sandwich!
Here is what you will need
This is a brief summary of the ingredients needed to make a Grilled Filet Mignon Sandwich and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- Beef filet mignon steaks
- Sea salt & black pepper
- Bell peppers (any combination of colors)
- Onion (sweet or red onion)
- Olive oil
- Your favorite cheese
- Rolls such as ciabatta rolls, onion rolls or small crusty dinner rolls
How to make a grilled filet mignon sandwich
The complete list of ingredients to make this delicious steak sandwich is above. Below are notes about some of the ingredients and ideas for substitutes.
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, cook for a few minutes on high to sear in the flavor. Reduce to medium heat, 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. Assembe the sandwiches on your favorite bread or rolls.
Tip! Try an instant-read meat thermometer from Thermoworks for the quickest and best results!
The best cut of beef for a steak sandwich
There many cuts of beef that 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.
Check out ButcherBox for high-quality meat delivered to your door!
Recipe variations
Using quality, fresh ingredients means you don’t need a lot. Just a little cheese and some peppers are enough to brighten this sandwich,which brings out the taste of the beef filet. If you’re into more flavor, check out the variations suggested below.
Add more veggies – Add more flavor by topping your sandwich with romaine lettuce or peppery arugula, sliced tomatoes, slices of large fresh California avocado and thin slices of raw onions in addition to the peppers or in place of them.
Cheese – Replace provolone cheese with cheddar cheese, mozzarella, gruyere cheese, feta cheese, goat cheese or blue cheese.
Lower carb – If you are counting carbs, make this sandwich on open face on a slice of crusty toasted artisinal bread or skip the bun altogether.
Caramelized onions – Replace grilled onions with caramelized onions which add a nice umami flavor to the sandwich.
Try a different cut of beef – Replace beef filet with grilled sirloin, London broil, flank steak or tri-tip but remember to slice it thin!
Skillet steak sandwich
If you don’t have a grill, you can easily cook the beef in a cast iron skillet. 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 to 145 degrees f for medium rare to medium. Remove the 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 leftover beef filet sandwiches
Beef filet sandwiches are best when eaten just after cooking them. But in the event you do have leftovers, store room temperature beef, and peppers in the refrigerator in an airtight container for up to 3 days and the rolls separately at room temperature.
Serving suggestions
Serve these tasty sandwiches and a main course with a garden salad, potato salad or coleslaw.
They are also a perfect appetizer idea, serve them in slider rolls on your favorite charcuterie board.
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.
- Sear in the juices. Before adding the food to the grill make sure the grill is extremely hot and brush olive oil onto the grates just before adding the food.
- Cut the peppers into halves or quarters. 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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Find process photos and variations in the blog post:
Filet Mignon SandwichEquipment
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 is heating up, prepare the vegetables: cut the peppers in quarters or half, slice the onions about a half an inch thick
- Brush the oil onto the vegetables
- Sprinkle the spice rub on the room temperature beef
- Once the grill is hot, using a brush rub some olive oil onto the grates, and add the steak and grill for two to three minutes over medium – high heat, then reduce to medium heat, flip and cook until steak is cooked to your preference.
- While steak is cooking add the vegetables to the grill and cook for 4 to 5 minutes on each side.
- Remove the steak from the grill and allow to rest for 5 minutes
- Remove the vegetables from the grill and cut them into slices
- Slice the steak
- Assemble the sandwich and enjoy!
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!