Yita S. Rivera / The Ebbtide
Summer is about to begin and most people are tired of being trapped in the house, making it a perfect chance to get out of the house and do some grilling.
Here are a variety of grilled steak sandwiches to make throughout the week.
Grilled Steak Sandwiches
Start to Finish: approx. 1 hour
One 3 pound grilled London broil steak
2 jalapeno peppers
1 green bell pepper
1 bag containing 6 hoagie rolls
½ cup of butter
Au jus sauce
1 medium Hass avocado
Salt and pepper
Cut rolls in half and remove thick center of bread (this will allow space for toppings and meat mixtures later).
Spread melted butter on rolls and toast them on grill or in oven (on “broil”) for 4 minutes. Important: Toast bread while meal prepping to prevent mushy buns later.
Season meat with salt and pepper and heat grill to 550 degrees. Grill steak, onions, bell peppers and jalapeños.
Let meat rest for 7 minutes before flipping over. Repeat this process 4 times until you see grilled “X” marks on the steak. This ensures that the meat is cooked medium in the center (cook for less or more time depending on preference).
Cook vegetables and flip over every 3-4 minutes until tender.
Remove everything from grill and set aside for 10 minutes to cool off.
Philly Cheese Steak: Chop bell pepper and onion and thinly slice ⅓ of the steak. Mix together in a bowl. Spread cheese dip on 4 slices of toasted bread and put mixed ingredients on top of cheese. Makes 2 sandwiches.
Torta: Chop jalapenos and onion and thinly slice ⅓ of the steak. Mix together in a bowl. Distribute meat mixture across 4 slices of toasted bread. Slice 1 tomato, 1 avocado and 4 leaves of lettuce and place on top of meat. Makes 2 sandwiches.
French Dip: Chop onion and thinly slice ⅓ of the steak. Mix together in a bowl. Distribute meat mixture across 4 slices of toasted bread. Pour au jus sauce in a small bowl for dipping. Makes 2 sandwiches.