Grilled Pepper Steak and Mozzarella on Baguette

I remember summer evenings at my family’s cabin, the smell of grilling steak mixing with the fresh scent of pine trees. My grandfather, a man of few words but exceptional grilling skills, would always make pepper steak sandwiches. We’d pile them high with whatever garden-fresh ingredients we could find – ripe tomatoes, peppery arugula, and creamy mozzarella. This recipe is a nod to those simple, perfect moments, a celebration of flavor and good company.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yields: 4 sandwiches
• Dietary Type: Not specified

Ingredients

• 2 loin steaks
• 1 teaspoon salt
• ½ teaspoon cracked mixed peppercorns
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 baguette, halved lengthwise and cut crosswise into 4
• ⅓ cup olive tapenade
• 6 ounces Saputo Mozzarellissima cheese
• 1 tomato, sliced
• 1 ½ cups arugula

Equipment Needed

• Grill
• Tongs
• Knife
• Cutting board

Instructions

1. Begin by preheating your grill to medium-high heat. Make sure to generously grease the grill grates to prevent the steak and other ingredients from sticking. A clean and well-oiled grill is key to achieving beautiful grill marks and preventing frustration.

2. Prepare the steaks by patting them dry with paper towels. This step is crucial for achieving a good sear. Season both sides of the steaks liberally with the salt and cracked mixed peppercorns. Don’t be shy with the pepper; it’s what gives the steak its characteristic flavor.

3. Place the seasoned steaks on the preheated grill. Grill for approximately 4 to 5 minutes per side for medium-rare doneness. Adjust the cooking time according to your preference. For a medium steak, grill for a minute or two longer on each side. Remember, a good instant-read thermometer is your best friend for achieving the perfect level of doneness. Let the steak rest for 10 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

4. While the steaks are grilling, prepare the red onion. In a bowl, toss the sliced red onion with the olive oil. This helps the onions soften and caramelize nicely on the grill.

5. Grill the red onion slices for 2 to 3 minutes per side, or until they are tender and slightly charred. Keep a close eye on them to prevent burning.

6. Once the steak has rested, slice it thinly against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.

7. Now, prepare the baguette. Grill the baguette halves, cut-side down, for about 30 seconds, or until they are lightly marked. Be careful not to burn the bread. You just want a nice toasty texture.

8. Spread the olive tapenade evenly on half of the baguette slices. Place the Mozzarellissima cheese slices on the remaining baguette slices.

9. Grill the baguette slices with the cheese, covered, for about 1 minute, or until the cheese starts to melt and become gooey. Watch carefully to prevent the bread from burning. The cheese should be perfectly melted and slightly browned.

10. Assemble the sandwiches. Layer the sliced steak, grilled red onion, sliced tomato, and arugula between the toasted baguette slices with the tapenade and melted cheese.

11. Serve the sandwiches immediately while the steak is warm and the cheese is melted.

Expert Tips & Tricks

• For an extra layer of flavor, try marinating the steak for at least 30 minutes (or up to overnight) in a mixture of olive oil, balsamic vinegar, garlic, and herbs.
• To ensure even cooking, make sure your grill is evenly heated. Use a grill thermometer to monitor the temperature.
• If you don’t have a grill, you can pan-sear the steak and onions in a cast-iron skillet.
• Don’t overcrowd the grill; cook the steak in batches if necessary to maintain the heat.
• If you like a little heat, add a pinch of red pepper flakes to the olive oil before grilling the onions.

Serving & Storage Suggestions

Serve these delicious sandwiches immediately for the best experience. The warm steak, melted cheese, and crisp arugula create a delightful combination of textures and flavors.

If you have any leftover sandwich components, store them separately. The sliced steak can be stored in an airtight container in the refrigerator for up to 3 days. The grilled onions can also be stored in the refrigerator for up to 3 days. The arugula should be stored in a plastic bag in the refrigerator and used within a day or two.

Reheating the steak is best done gently in a skillet over medium-low heat or in a microwave at 50% power to avoid drying it out. You can reheat the onions in a skillet as well. Assemble the sandwich just before serving to prevent the bread from becoming soggy. It’s not recommended to freeze assembled sandwiches, as the texture will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	967.2 kcal	N/A
Calories from Fat	N/A	19%
Total Fat	20.6 g	31%
Saturated Fat	8.8 g	43%
Cholesterol	38.5 mg	12%
Sodium	2401.8 mg	100%
Total Carbohydrate	152.8 g	50%
Dietary Fiber	7.5 g	29%
Sugars	8.7 g	34%
Protein	43.5 g	86%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free baguette or serve the steak and toppings as a salad over a bed of greens.
• Vegetarian: Substitute grilled portobello mushrooms for the steak. Marinate the mushrooms in balsamic vinegar and herbs for extra flavor.
• Cheese Variations: Try using provolone, fontina, or a smoked mozzarella instead of Mozzarellissima.
• Spice Level: Adjust the amount of cracked mixed peppercorns to suit your taste. You can also add a pinch of red pepper flakes for extra heat.
• Herb Variations: Add fresh basil or oregano to the arugula for an extra layer of flavor.
• Tapenade Alternatives: If you’re not a fan of olive tapenade, try using pesto or a sun-dried tomato spread instead.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?

A: Yes, you can use other cuts of steak such as sirloin, ribeye, or flank steak. Adjust the grilling time accordingly based on the thickness of the cut.

Q: Can I make the tapenade from scratch?

A: Absolutely! Homemade tapenade is delicious and easy to make. Simply combine pitted olives, capers, garlic, olive oil, and lemon juice in a food processor and pulse until finely chopped.

Q: Can I prepare the steak ahead of time?

A: Yes, you can grill the steak ahead of time and store it in the refrigerator. However, it’s best to slice and reheat it just before serving to prevent it from drying out.

Q: What’s the best way to prevent the baguette from getting soggy?

A: To prevent the baguette from getting soggy, toast it well and assemble the sandwich just before serving. You can also lightly brush the cut sides of the baguette with olive oil to create a barrier against the wet ingredients.

Q: Can I add other vegetables to the sandwich?

A: Of course! Feel free to add other grilled vegetables such as bell peppers, zucchini, or eggplant to the sandwich for extra flavor and nutrients.

Final Thoughts

This Grilled Pepper Steak and Mozzarella on Baguette is a simple yet incredibly satisfying dish that’s perfect for a quick weeknight dinner or a casual weekend gathering. The combination of tender, peppery steak, creamy mozzarella, and fresh arugula is a true delight. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Pair it with a crisp salad and a glass of your favorite red wine for a complete and unforgettable meal.