Everyone loves a juicy steak sandwich, topped with flavorful ingredients and encased in a nice sturdy bread. Grill the ingredients and serve in anything from a pita to tortillas, or pile ingredients in a bun or roll and grill until the bread is crispy.
1 tablespoon horseradish
1/3 cup sour cream
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
4 hoagie buns, sliced
1/4 cup butter, softened
2 leftover grilled ribeye steaks
1 jar (7-ounces) roasted red peppers
2 cups shredded provolone cheese
2 cups baby spinach or arugula leaves
Slice the steak against the grain. Drain peppers on paper towel; cut into thin strips. Spread buns with mustard mixture; layer on steak, cheese, peppers, spinach.
Top with hoagie bun tops. Wrap in foil. Grill sandwiches over medium direct heat, turning several times and pressing with spatula, for 9 to 12 minutes.
Watch the buns carefully when you're toasting them on the grill before adding the sandwich ingredients. They can burn quickly. Use heavy duty foil, or 2 layers of regular foil to wrap the sandwiches.
Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 15 min
Recipe By: Linda Johnson Larsen
From: Knack Grilling Basics
Used with permission of Knack