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Porterhouse Steak with Peppers, Sausage & Potatoes

Italian Porterhouse Steak

Course: Italian
Cuisine: Italian
Keyword: Porterhouse, T-Bone Steak
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 328kcal
This Porterhouse Steak with Peppers, Sausage and Potatoes is an over-the-top meal. The flavors are incredible and this is a carnivore's dream meal! So good!
Print Recipe


  • 4 sweet Italian sausage links
  • 3 tbsp plus 1 teaspoon good olive oil
  • 2 large russet potatoes peeled and sliced into 1/4-inch slices, patted dry
  • Salt and ground black pepper
  • 15 garlic cloves peeled and left whole, plus 2 cloves, peeled and minced
  • 2 large onions each peeled and cut into thick slices
  • 2 red bell peppers seeded, cored, and cut into 6 pieces
  • 2 green bell peppers seeded, cored, and cut into 6 pieces
  • 36 - 38 oz Porterhouse steak about 2 inches thick, room temperature
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup sweet pepper vinegar from a jar of sweet red peppers, or white wine vinegar
  • 8 fresh basil leaves chopped
  • 2 tbsp flat-leaf parsley chopped


  • Pre-heat oven to 400 F.
  • Rub 1 teaspoon of the olive oil over the sausage line and place them in a roasting pan.
  • Roast the sausage for 17 minutes, or until they are cooked through. Flip them once about halfway through.
  • Remove the sausages from the oven and set aside. Leave the oven on.
  • In the same roasting pan, place the potatoes in the pan and coat them in the grease from the cooked sausage.
  • Sprinkle the potatoes with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  • Bake the potatoes for 30 minutes until they are tender and browned. Flip a couple times during the cooking. Set aside once done.
  • In a large skillet, heat 2 tablespoons of the olive oil over medium heat.
  • Add the garlic cloves and slowly brown them for 5 - 6 minutes, making sure the oil does not get too hot...the garlic should cook slowly.
  • Add the onion slices and pepper to the skillet with the garlic. Season with salt and pepper.
  • Cook over medium heat for 25 to 30 minutes, stirring often, until they are lightly browned and tender. Set aside.
  • Prepare your grill to medium hot.
  • Season both sides of the steak with the garlic power and salt and pepper, gently rubbing the seasonings into the meat.
  • Grill the steak, covered, for 12 minutes.
  • Turn the steak and grill for about 12 minutes longer for medium rare (a instant-read thermometer should read about 135 F.
  • Let the cooked meat rest for about 5 minutes.
  • Meanwhile, spread the sausages, peppers, and potatoes in a shallow baking pan and sprinkle them with the oregano. Roast them for 15 minutes to re-heat.
  • Heat 1 tablespoon olive over medium heat, then add the garlic, basil and parsley...cook for 2 minutes. Set aside.
  • Using the bone in the porterhouse as a guide, cut out the fillet and the sirloin from the bone, and then slice into 1/4 to 1/2-inch slices.
  • Spread the peppers, onions, and potatoes on a large platter. Place the porterhouse bone in the center of the platter (for presentation). Add the sliced steak.
  • Slowly pour the vinegar over the meat and the veggies.
  • Top with sauteed garlic, basil and parsley mixture.


Calories: 328kcal