Pesto Steak & Artichoke Sandwich

Make a delicious lunch using Skirt Steak, pesto, artichoke hearts and hoagie rolls.

  • 30
  • 6
  • 570
  • 31 g

Ingredients & Cooking


  • 1 beef skirt steak (about 1-1/2 pounds), cut into 4 pieces
  • 1 container (7 ounces) refrigerated reduced-fat pesto, divided
  • 1/4 cup light (1/2 the calories & fat of mayonnaise) mayonnaise
  • 6 hoagie rolls (6-inch), split lengthwise
  • 1 jar (6.5 ounces) marinated artichoke hearts, drained and chopped
  • 6 slices provolone cheese


  1. Place beef steak and 1/2 cup pesto in food-safe plastic bag; turn to coat steak. Close bag securely; marinate in refrigerator 6 to 24 hours, turning occasionally.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices.
  3. Combine remaining pesto with mayonnaise in small bowl.
  4. Spread cut sides of hoagie rolls with pesto-mayo mixture. Layer bottom of rolls with equal amounts beef; top with artichoke hearts and cheese slice.
  5. Place open-faced sandwiches on rack of broiler pan, with hoagie roll tops, cut-side-up next to sandwiches, so surface of sandwich is 2 to 3 inches from heat.  Broil 1 minute or until cheese is melted and cut sides of buns are toasted. Close sandwiches.

Nutrition Information

Butcher Counter

Pesto Steak & Artichoke SandwichInside Skirt Short Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
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