Summer Time Italian Style Steak Sub Sandwich


  • 1 ½ Lb – 2 Lbs Choice or Prime beef flank steak
  • 2 Large sweet onions – Sliced and quartered
  • 2 Green bell peppers
  • 2 Red bell peppers
  • 2 Yellow bell peppers – Seed and slice all peppers into strips
  • 1 Lb of Sliced mushrooms
  • 6 Cloves of finely chopped fresh garlic
  • 1 Bottle if Italian dressing – I prefer Bernstein’s Italian dressing marinade. This works the best for me.
  • 2 Cups of dry or full-bodied red wine – One for the dish and one for the cook. Preferably, a Merlot, Chianti or Cabernet
  • 2 Tbsp of Italian Seasoning
  • 1 Tbsp of Ground black pepper
  • ½ Tbsp of Red pepper flakes
  • 1 Cup of Extra virgin olive oil
  • 1 Large and wide French or Italian loaf of bread – Approx. 14”-16” long
  • 8 Slices of Provolone or Mozzarella cheese


  1. Place the Beef flank steak on a cutting board. With a fork, go up and down and side to side making small holes in the meat. Do one side, then the other. You don’t have to pound the hell out of it, just give it a good poke.
  2. To make the Marinade – Mix the bottle of Italian dressing, wine, garlic, extra virgin olive oil, black pepper, red pepper flakes and Italian seasoning in a glass or plastic bowl.
  3. Mix all the veggies into the dressing.
  4. Pour the Marinade into a large Pyrex or plastic dish big enough for the tenderized flank steak.
  5. DO NOT USE ANY TYPE OF METAL PAN. This will make the meat taste like metal.
  6. Place the tenderized flank steak into the Marinade and make sure the meat and veggies are fully submerged into the Marinade.
  7. Cover dish with lid or seal wrap.
  8. Place into refrigerator for 6-12 hours. This can be done the night before or in the morning. I prefer a 12 hour marinade.
  9. Be sure to turn the meat over in the Marinade at least twice during the 6-12 hours. The meat and veggies must be kept refrigerated at all times.
  10. After the meat and veggies have marinated, take the meat out of the marinade and set aside.
  11. Drain/discard most of the marinade from the veggies, but be sure to leave enough marinade to sauté the veggies in a big skillet. Cast iron skillets work best for me.
  12. Sauté veggies in remaining marinade until they are good and done. Cover and set aside.
  13. Now we are ready to cook the meat. I prefer it on the Barbeque with direct heat, medium/high.
  14. Get it going nice and hot. It only takes about 8-9 minutes per side, but I like mine rare.
  15. Take the meat off the grill and put it into a clean dish and cover with foil.
  16. Let the grilled meat rest for approximately 10 minutes. This allows the juices to stay in the meat and not run out when you are ready to slice it.
  17. While the meat is resting, take the bread and slice it in half length-wise for 2 equal halves.
  18. Brush the insides of the bread with Olive oil or butter and garlic, if you like.
  19. Put it on the grill until toasted. Just a minute at the most. Don’t burn your buns! You can flip the bread and add the cheese. I like it melted on. Take the bread out when it is toasted and the cheese has melted.
  20. Now it’s time to slice the meat. You must slice the meat across the grain at a slight angle. Make fairly thin slices. If you don’t know which way to cut, please ask me. I will be happy to show you.
  21. Layer the meat onto the bread and then layer the veggies on top of the meat and top with the other slice of bread.
  22. Slice at an angle into about 6 pieces and watch it disappear!