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Devour the Competition: Grilled strip steak sandwiches

Devour the Competition is an initiative created by the Flik Hospitality staff to help the players prepare for the game through delicious food. The chefs prepare a meal during the week of the game that is inspired by the Eagles' opponent. To get ready for Monday night's game against the New York Giants, the chefs crafted grilled strip steak sandwiches.


6 pounds of New York strip loin, cleaned, trimmed, and sliced into 1/2-pound steaks

Montreal steak seasoning

Vegetable oil

2 red bell peppers, thinly sliced

2 green bell peppers, thinly sliced

2 yellow bell peppers, thinly sliced

2 medium red onions, thinly sliced

12 steak rolls, split and toasted

24 slices of provolone cheese, thinly sliced

Garlic aioli


2 heads of roasted garlic

Salt and pepper

1/2 cup of chopped Italian parsley

1 1/2 cups of mayonnaise

1 tablespoon of fresh lemon juice


To make the garlic aioli, put all of the ingredients for it into a food processor and blend until smooth.

Season each steak with Montreal steak seasoning and oil. Marinate for 4 hours up to overnight.

Grill steaks on a very hot char grill for approximately 1-2 minutes per side.

The goal is to deeply caramelize the steaks without burning them or cooking them completely. Steaks should be cooked medium to medium well. Set aside and keep warm.

Saute the peppers in 1 tablespoon of olive oil over medium heat for about 2-3 minutes until they have softened slightly. Repeat for the sliced onions.

Set aside and keep warm.

Lay out toasted steak rolls, spread with garlic aioli, and top with 2 slices of provolone cheese on each roll.

Place 1 grilled steak over cheese on each roll and top with sauteed onions and peppers. Cut sandwiches in half and serve.

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