#provolecheese

These steak sandwiches are filling and tasty. They have soft steak, caramelized onions, bell peppers, and melted provolone cheese between two pieces of crusty bread. Great for lunch or dinner to fill you up!

Ingredients: 2 steak fillets about 6 oz each. 4 slices of crusty bread. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cloves garlic, minced. 4 slices provolone cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon paprika.

Instructions: Salt, pepper, thyme, and paprika should be used to season the steak fillets. In a pan, heat the olive oil over medium-high heat. For medium-rare, sear the steak fillets for 34 minutes on each side. If you want them more done, cook them for longer. Take the steak out of the pan and let it rest for five minutes. Put butter in the same pan and cook onions, bell peppers, and garlic until they turn caramelized. Add the Worcestershire sauce and Dijon mustard to the pan and stir them together to deglaze it. Cut the steak against the grain into thin slices. Toast the pieces of bread. Put a slice of bread on a plate and top it with sliced steak, provolone cheese, and a caramelized onion and pepper mixture. Add the last few slices of bread on top to make sandwiches. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These steak sandwiches are filling and tasty. They have soft steak, caramelized onions, bell peppers, and melted provolone cheese between two pieces of crusty bread. Great for lunch or dinner to fill you up!

Ingredients: 2 steak fillets about 6 oz each. 4 slices of crusty bread. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 cloves garlic, minced. 4 slices provolone cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. 1 tablespoon Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon paprika.

Instructions: Salt, pepper, thyme, and paprika should be used to season the steak fillets. In a pan, heat the olive oil over medium-high heat. For medium-rare, sear the steak fillets for 34 minutes on each side. If you want them more done, cook them for longer. Take the steak out of the pan and let it rest for five minutes. Put butter in the same pan and cook onions, bell peppers, and garlic until they turn caramelized. Add the Worcestershire sauce and Dijon mustard to the pan and stir them together to deglaze it. Cut the steak against the grain into thin slices. Toast the pieces of bread. Put a slice of bread on a plate and top it with sliced steak, provolone cheese, and a caramelized onion and pepper mixture. Add the last few slices of bread on top to make sandwiches. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Prosciutto and Artichoke Panini is a delicious combination of flavors. The salty prosciutto, creamy provolone cheese, and tangy marinated artichoke hearts come together to create a mouthwatering panini. Perfect for a quick and satisfying meal!

Ingredients: 4 slices of ciabatta bread. 8 slices of prosciutto. 4 slices of provolone cheese. 1/2 cup marinated artichoke hearts, drained and chopped. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your grill pan or panini press. In a small skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, and saut for 1-2 minutes until fragrant. Remove from heat and set aside. To assemble the panini, lay out 4 slices of ciabatta bread. Brush one side of each slice with the garlic-infused olive oil. On the non-oiled side of 2 bread slices, layer 2 slices of prosciutto, 1 slice of provolone cheese, chopped artichoke hearts, and a pinch of salt and pepper. Place the remaining 2 slices of ciabatta bread on top, oiled side up. Place the assembled sandwiches in your preheated grill pan or panini press. Grill for 4-5 minutes until the bread is toasted, and the cheese is melted. Carefully remove the panini from the grill pan or press. Cut them in half diagonally. Garnish with fresh basil leaves, and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

A delicious and healthy summer sandwich filled with grilled zucchini, red bell peppers, red onion, provolone cheese, pesto sauce, spinach, and ripe tomato.

Ingredients: 2 zucchinis, sliced lengthwise. 2 red bell peppers, halved and seeded. 1 red onion, sliced into rounds. 4 whole-grain burger buns. 1/4 cup olive oil. Salt and pepper to taste. 4 slices of provolone cheese. 1/2 cup pesto sauce. 1 cup baby spinach leaves. 4 slices of ripe tomato.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the zucchini, red bell peppers, and red onion after brushing them with olive oil. About 34 minutes on each side, grill the vegetables until they are soft and have grill marks. Add a slice of provolone cheese to each half of the bell pepper and let it melt in the last minute of grilling. Warm up the burger buns on the grill until they are just barely browned while the vegetables are cooking. Put pesto sauce on the bottom half of every bun. On the bottom of the buns, put grilled zucchini, red bell pepper with melted cheese, and red onion. Add some small spinach leaves and a tomato slice on top. To finish the sandwich, put the top half of the bun on top of it. Enjoy your warm Grilled Summer Vegetable Sandwiches!

Prep Time: 15 minutes

Cook Time: 10 minutes