Perfectly grilled filet mignon steaks combine with grilled peppers and onions and Boursin cheese on toasted Brioche buns for these scrumptious Grilled Steak Sandwiches. Thank you to the Ohio Beef Council for sponsoring this post. As always all opinions are mine alone.
It’s really hard to beat a grilled filet mignon. Beef filet steaks sometimes get a bad rap in terms of flavor. They are very lean and fat marbling is what adds flavor to beef. However if filet mignon is perfectly cooked and seasoned it’s like butter. Melt in your mouth, tender, meaty goodness. Why would you not want to make a steak sandwich out of this pile of grilled and sliced steak perfection? You’re going to want to add these Grilled Steak Sandwiches to your summer meal rotation immediately.
What you need for Grilled Steak Sandwiches
- Beef Filet Mignon Steaks (about 8 oz. each)
- Red Peppers
- Yellow Pepper
- Vidalia Onion
- Vegetable Oil
- Balsamic Vinegar
- Fresh Parsley
- Boursin Cheese Spread
- Brioche Buns
How to Grill Steak Sandwiches
I like to prepare my peppers and onions first because the steak is the star of the show here. Whisk together oil, vinegar, garlic, salt and sugar. Slice the peppers and onions and toss them with the vinegar mixture. Seal them in a foil pouch and place them on a grill until they are tender.
Remove the steaks from the refrigerator and season both sides with salt and pepper.
Scrape the grill clean and heat one side on medium high heat. One side on low heat.
Place the steaks on the hot side of the grill and close the lid. Allow to cook for about 4 minutes.
Flip the steaks over and move them to the low heat side of the grill. Close the lid again and cook for an additional 3-4 minutes.
Check the temperature of the steaks with a digital meat thermometer. I like my filet mignon cooked medium rare for these sandwiches. You’ll want to remove the steaks from the grill when the internal temperature reaches 140 degrees F. Depending on the thickness of your filet mignons, this may take longer than 8 minutes of grilling time.
Top each steak with a pat of butter and allow them to rest on a cutting board for 5 minutes before thinly slicing them for the sandwiches.
Tips for Grilling Beef
- Become a grill master this summer! Follow these simple grilling guidelines to learn approximately how many minutes to grill burgers, steaks and kabobs to achieve the perfect temperature.
- Keep food safety in mind when thawing beef before grilling. Although some say to bring beef to room temperature before grilling, we recommend seasoning beef as soon as it’s taken from the fridge, then putting it right on the grill.
- Remember that beef’s internal temperature will continue to rise even after it is removed from the grill. Use an ovenproof or instant-read thermometer to monitor beef’s doneness and don’t be afraid to turn the temperature down.
- After grilling, allow beef to rest for about five minutes before cutting and serving. This prevents the tasty juices from draining out of the beef and onto your plate.
Facts about Ohio Beef
- Stay fueled this summer by feeding your body high-protein foods, like beef! A 3-oz serving of beef provides 25 grams of protein, which is about ½ of your recommended daily value
- There are 17,000 beef farms in Ohio and 98 percent are family-owned and operated. Beef cattle can be found in every Ohio county.
- Ohio beef farmers are passionate about taking care of their cattle and the environment while producing nutritious beef for families nationwide. Watch this video to learn how the Clarks and the Hollowells, Ohio beef farming families, ensure that the beef they raise is safe to feed their families – and yours!
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Grilled Steak Sandwiches
- 4 6-8 oz beef filet mignon steaks
- 2 small red peppers
- 1 small yellow pepper
- 1 medium vidalia onion
- 1 1/2 tbsp vegetable oil
- 1 1/2 tbsp balsamic vinegar
- 2 tsp salt divided
- 1 tbsp sugar
- 2 cloves garlic minced
- 1 tsp black pepper
- 4 tsp salted butter
- 12 mini brioche buns
- 1 pkg Boursin cheese
- 1/4 cup fresh parsley finely chopped
- Heat grill on high heat. Scrape the grill grates clean. Set one side of the grill to medium high heat. Set the other side to low heat.
- Whisk together the vegetable oil, balsamic vinegar, sugar, garlic, and 1/2 teaspoon of salt.
- Slice the peppers and onion and mix together. Place them on a large rectangle of heavy duty foil.
- Drizzle the vinegar mixture over the peppers and onions. Seal the foil. Place the foil packet on the hotter side of the grill. Cook until the peppers and onions are very tender, turning the foil packet ocassionally.
- Dump the grilled peppers and onions into a bowl and sprinkle with some of the fresh parsley.
- Meanwhile, remove the steaks from the refrigerator. Sprinkle both sides of the steaks evenly with the remaining salt and black pepper.
- Place the steaks on the hotter side of the grill. Close the lid and grill for about 4 minutes.
- Flip the steaks and move them to the lower heat side of the grill. Close the lid and grill until the internal temperature of the steaks reaches 140 degrees F (for medium rare).
- Remove the steaks from the grill and place them on a clean cutting board. Place a teaspoon of butter on top of each grilled steak and allow them to rest for about 5 minutes.
- Thinly slice the steak. Top the steak with some fresh chopped parsley.
- Heat the buns on the grill. Spread each bun with some of the Boursin cheese. Pile each sandwich with the grilled steak and grilled peppers and onions to serve.
More Recipes with Ohio Beef
- Steak Tacos
- Air Fryer Burgers
- Crispy Crockpot Orange Beef
- How to Make a Great Steak Marinade
- Grilled Short Ribs