Grilled Steak Sandwich
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb round steak (1/4 inch thick)
- meat tenderizer (I prefer Adolphs)
- 1⁄2 cup butter, melted
- 3 tablespoons bottled steak sauce
- 2 tablespoons green onions, sliced
- 1 1⁄2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon salt
- 6 slices French bread (1 inch thick slices)
directions
- Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
- Grease lightly and preheat griddle to 400 degrees.
- Grill meat 2 to 3 minutes on each side; pepper to taste.
- MAKE SAUCE by combining the butter through the salt and heating.
- Toast the bread.
- TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.
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Reviews
-
I think I like this better than French dip sandwiches! I cooked flank steak (because it was was on hand) on my stove-top grill pan, let it rest for 10 minutes, then thinly sliced it across the grain. I toasted French rolls, halved, in a 400* oven, and instead of putting the salt in the sauce, I used it to season the flank steak before cooking it. I added the meat juices to the sauce. So glad I tried your recipe, Trisha, I will return to it often! Lynnie
Tweaks
-
I think I like this better than French dip sandwiches! I cooked flank steak (because it was was on hand) on my stove-top grill pan, let it rest for 10 minutes, then thinly sliced it across the grain. I toasted French rolls, halved, in a 400* oven, and instead of putting the salt in the sauce, I used it to season the flank steak before cooking it. I added the meat juices to the sauce. So glad I tried your recipe, Trisha, I will return to it often! Lynnie
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>