Chicago Style Skirt Steak Sandwich

This fresh Mediterranean take on the classic Chicago Italian beef sandwich features Divina Giardiniera, skirt steak and avocado. This recipe makes two sandwiches.

  • 8 oz skirt steak
  • 4 oz provolone, sliced
  • 1/2 cup Divina Chopped Giardiniera, or more to taste
  • 1 avocado, sliced
  • hero or crusty sandwich bread of your choice, sliced in half
  • 1 tbsp extra virgin olive oil
  • Divina Pepperoncini slices, to taste
  1. Preheat a cast-iron skillet over medium-high heat with 1 tbsp olive oil. Sear skirt steak for about 3 minutes on each side and rest for 5 minutes before thinly slicing.
  2. Top one side of the sliced sandwich bread with provolone slices and toast both sides until cheese is melted.
  3. To build the sandwich, press Giardiniera with brine into the other side of the bread. Layer steak, avocado, pepperoncini, and extra Giardiniera on top and enjoy.