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Grilled Pepper Steak and Mozzarella on Baguette

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“Sometimes simple is best – and this classic steak sandwich is a prime example. It's a summer dish that layers on the flavours – briny olive tapenade, buttery stretch mozzarella and herbaceous, peppery notes of arugula – to please your palate.”
4 sandwiches

Ingredients Nutrition

  • 2 strips loin steaks
  • 1 teaspoon salt
  • 12 teaspoon cracked mixed peppercorns
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • 1 baguette, halved lengthwise and cut crosswise into 4
  • 13 cup olive
  • 6 ounces saputo mozzarellissima cheese
  • 1 tomatoes, sliced
  • 1 12 cups arugula


  1. Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
  2. Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
  3. Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
  4. Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
  5. Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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