Sicilian Steak Sandwich

Sicilian Steak Sandwich

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"This Italian riff on the classic Philly cheesesteak is a meal on a bun. Tender tri-tip steak is pan fried with onion, bell peppers, and hot peppers, then topped with blue cheese and aged provolone."
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45 m servings 681 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.
  3. Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.
  4. Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.



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What a blend of great flavors. I needed a larger pan, so did meat, mushrooms and basil in one and and carmelized the onions and peppers in the other, combined for last couple of minutes to blen...

Oh my! I wish the photo I posted of this recipe did it justice :( This is wonderful. It is less complicated than it looks though I will prep the ingredients in advance next time.....and there wi...

labor intensive - yes cost efficient - no one of the best sandwiches ever - absolutely. carry on

This was FABULOUS. What a flavour! One of the best sandwiches I have ever made. I used parmesan bread as I didn't have any rolls and toasted it, sensational. It was so good I forgot to take ...

Everyone of the sandwiches this guy creates look incredible, and taste even better. Not a cheap sandwich, but well worth every penny. Love the videos from this guy,put him on tv!

Phenomenal sandwich. Best I've ever made. Only thing wrong with the recipe is that you've gotta use a toasted bun, and I would suggest getting a good chibata bun.

Absolutely delicious sandwich. Couldn't find tri-tip steak so used sirloin tips instead. I've made this three times in lessthan 6 months, my husband puts this at the top of his favorites. My on...

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