Grilled Italian Steak Club Sandwich with Coated French Fries

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty grilled steak sandwich layered with Italian cheeses and bold flavors, paired with crispy, coated French fries for a satisfying meal. This American-inspired sandwich and wrap recipe, ready in about 45 minutes, pairs ribeye steak, Italian bread slices, mozzarella cheese slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 2 American cuisine 850 cal/serving

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Ingredients

10 oz ribeye steak
2 large Italian bread slices
2 mozzarella cheese slices
2 provolone cheese slices
1/4 cup, sliced roasted red peppers
1/4 cup arugula
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp olive oil
3 large, peeled and cut into fries potatoes
1/4 cup cornstarch
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups vegetable oil for frying

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Instructions

Step 1: Toss 3 large peeled and cut potatoes with 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated; let rest for 10 minutes.
Step 2: Heat 2 cups vegetable oil in a deep pan over medium-high heat to 350°F and fry the coated potatoes in batches for 4-5 minutes until golden and crispy; drain on paper towels.
Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat. Season 10 oz ribeye steak with salt and pepper and grill or sear for 3-4 minutes per side until medium-rare; rest for 5 minutes, then slice thinly.
Step 4: Mix 2 tbsp mayonnaise with 1 tbsp Dijon mustard and spread on 2 large slices of Italian bread.
Step 5: Layer the bread with sliced steak, 2 slices mozzarella, 2 slices provolone, 1/4 cup roasted red peppers, and 1/4 cup arugula.
Step 6: Grill the assembled sandwich in a pan or panini press for 3 minutes per side until the cheese melts and bread is toasted, pressing gently.
Step 7: Serve the sandwich hot with the coated French fries on the side.